This Banoffee Pie is layered with buttery graham cracker crust, silky dulce de leche, fresh bananas, fluffy whipped cream, and crunchy toffee bits. A rich, creamy dessert that’s sweet and indulgent.
Banoffee Pie
This Banoffee Pie is rich, creamy, and irresistibly indulgent, with layers of buttery graham cracker crust, silky homemade dulce de leche, fresh bananas, fluffy whipped cream, and crunchy toffee bits. My husband turned me on to the banana-caramel combination, and it is surprisingly amazing and had me licking the bowl clean. So this pie is literally heavenly indulgence in every single bite.
While this pie doesn’t require advanced baking skills, the slow-cooked dulce de leche develops gradually, creating an intensely rich caramel flavor you simply can’t rush.
Originally inspired by the classic British dessert, this homemade version keeps things approachable while delivering all that signature banoffee flavor: caramelized sweetness, ripe bananas, and clouds of whipped cream in every bite. It’s a show-stopping dessert that’s perfect for holidays, celebrations, or anytime you want a dessert that feels truly made from scratch.
Why You’ll Love This Banoffee Pie
- Made from scratch with slow-cooked dulce de leche for deep caramel flavor
- No fancy equipment needed, just simple pantry staples
- A great make-ahead dessert for gatherings and special occasions
- Rich, creamy, and layered with sweet, fruity, and crunchy textures
Tips & Variations
- Make it ahead: Banoffee pie is best when you finish assembling shortly before serving. However, the crust and dulce de leche needs to chill to set and can be made a day or 2 in advance. You can also prepare the whipped cream and store in a separate container a day or 2 in advance.
- Banana timing: Slice and add bananas right before serving to prevent browning.
- Extra indulgence: Drizzle melted chocolate over the whipped cream for a chocolate-banoffee twist.
- Nutty crunch: Chopped pecans or walnuts add great texture.
More Pie Recipes You'll Love
- Banana Cream Pie - A classic, creamy pie made with fresh bananas, silky vanilla pudding, and fluffy whipped cream in a buttery crust.
- Butterscotch Pie - Rich and nostalgic, this butterscotch pie features a smooth, caramel-like filling topped with whipped cream.
- French Silk Pie - Decadently smooth and chocolatey, French silk pie is light, creamy, and irresistibly rich.
- No Bake Banana Cream Cheesecake - All the flavors of banana cream pie wrapped into a creamy, no-bake cheesecake that’s cool and indulgent.
- Butterfinger Pie - A fun, candy-filled dessert with a creamy peanut butter filling and crunchy Butterfinger pieces.
Banoffee Pie Video
Banoffee Pie
Ingredients
Dulce de Leche
- 1 can (14 ounces) sweetened condensed milk
Graham Cracker Crust
- 12 graham cracker sheets
- 8 tablespoons butter melted
- 2 tablespoons brown sugar
- 2 large bananas sliced
- ½ cup toffee bits plus more for garnish
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, chopped nuts, or toffee bits for garnish
Instructions
- Preheat oven to 350°F.
- Pour the sweetened condensed milk in a pie dish. Place the pie dish in a large roasting pan and place the roasting pan in the oven. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. Loosely cover the pie dish with aluminum foil.
- Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water to the roasting pan about half way through, since some of it will evaporate.
- Once the sweetened condensed milk has turned into golden dulce de leche, allow to cool.
- Prepare the crust. Preheat oven to 300°F.
- Add graham cracker sheets to a large food processor. Process until fine crumbs.
- Add sugar and process again.
- Add melted butter and stir with a fork to combine.
- Pour butter and crumbs into a 9-inch baking dish or springform pan and spread evenly. Pack down with a flat bottomed glass.
- Bake in the preheated oven for 10 minutes.
- Allow to cool for about 15 minutes.
- Pour dulce de leche into bottom of crust.
- Cover and refrigerate for 1 to 3 hours, or overnight.
- Before serving, slice bananas and place on top of dulce de leche. Sprinkle toffee bits on top of bananas. Set aside.
- Add cream, powdered sugar, and vanilla to a large mixing bowl.
- Using an electric hand mixer, beat until stiff peaks form.
- Spread evenly on top of pie.
- Garnish with chocolate shavings, toffee bits, or nuts if desired.
Notes
- If your dulce de leche is lumpy after baking, that can be due to cooking too long or hot spots. Simply blend it with an immersion blender to get it back to smooth and creamy.
- Storage: Store Banoffee Pie covered in the refrigerator for up to 2 days. For best texture and appearance, this pie is best enjoyed within 24 hours, as the bananas will soften and begin to brown over time.
- Make Ahead: If you’re making it ahead, you can prepare the crust with dulce de leche and whipped cream up to 2 days in advance, store crust with dulce de leche and whipped cream tightly covered and separately, and assemble the pie shortly before serving.
- Due to whipped cream and banana texture after freezing, freezing this pie is not recommended.
Nutrition
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