Description
Banoffee Pie is a luscious no-bake dessert featuring a buttery graham cracker crust topped with rich, caramel-like dulce de leche, fresh banana slices, and fluffy whipped cream. This classic British treat combines sweet and creamy textures with a hint of vanilla, making it a perfect indulgence for any occasion.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
Whipped Cream
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Optional Toppings
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Make the Crust: If using full sheet graham crackers, finely grind them into crumbs using a food processor or blender. In a medium bowl, combine the graham cracker crumbs with granulated sugar and stir in the melted butter until the mixture is thick and sandy. Press this mixture into an ungreased 9-inch pie dish gently, forming the bottom and sides without packing it too tightly to avoid a hard crust. Use a small flat-bottomed measuring cup to help press for evenness and smooth rounding at the edges.
- Bake Crust: Bake the crust in the preheated oven for 15 minutes. Once done, remove and let it cool for 15 minutes to set.
- Prepare Whipped Cream: In a mixing bowl fitted with a whisk attachment (hand or stand mixer), whip together the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, which takes about 3-4 minutes. Medium peaks mean the whipped cream holds shape but is still soft enough to pipe or spread.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled graham cracker crust. Arrange banana slices in one or two even layers over the dulce de leche. Then, spread or pipe the whipped cream evenly on top of the bananas.
- Chill the Pie: Refrigerate the assembled pie uncovered for at least 2 hours or up to 1 day to allow flavors to meld and the pie to set properly.
- Add Toppings and Serve: Before serving, garnish with chocolate shavings, chopped nuts, or toffee bits if desired. Cut into 8 to 10 slices and enjoy.
- Store Leftovers: Cover leftover pie and store in the refrigerator for up to 5 days. Avoid freezing the whole pie, as the texture may suffer, but leftover slices can be frozen for up to 3 months.
Notes
- Make Ahead: The baked and cooled graham cracker crust can be stored tightly covered in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw before use.
- Dulce de Leche: Prepare homemade dulce de leche by baking a can of sweetened condensed milk in a water bath at 350°F for about 2 hours. Store in the refrigerator for up to 2 weeks.
- Bananas Browning: To prevent browning, lightly squeeze fresh lemon juice over banana slices before assembling if making the pie a day ahead.
- Substitutes: If graham crackers are unavailable, digestive biscuits can be used instead with adjusted quantities and baking time.
- Whipped Cream Peaks: Medium peaks are ideal for spreading and piping, providing perfect texture for this pie.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of pie)
- Calories: 450
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
