Banoffee Pie

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.

Course Dessert

Cuisine American, British

Keyword Banoffee Pie

Prep Time 20

Cook Time 2 10

Chill Time 3

Total Time 5 30

Servings servings

Calories 458kcal

Author Michelle

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.

Video

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.

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