Banoffee Pie Recipe
This Banoffee Pie is a favorite! A buttery cookie crust, rich dulce de leche, sweet bananas, fluffy whipped cream, and chocolate shavings make it irresistible.
Servings: 8 servings
Cost: $7.43
Equipment
Ingredients
- Cooking spray
Crust
- 1-3/4 cups graham cracker crumbs from 12 sheets, or digestive biscuit crumbs, see note 1
- 6 tablespoons melted unsalted butter
- 1/4 cup light brown sugar lightly packed
- 1/8 teaspoon salt
Filling
- 1 (13.4-ounce) can dulce de leche see note 2
- 2 firm, ripe bananas not overripe
Topping
- 1-1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 dark chocolate bar optional
Instructions
- Preheat oven to 350°F. Lightly grease a 9-inch pie pan with cooking spray. Melt 6 tablespoons butter in a microwave-safe bowl and let cool 5 minutes. In a blender or food processor, blend graham crackers into fine crumbs. Measure 1-3/4 cups crumbs and place them in a large bowl. Add sugar and salt from Crust ingredients. Mix in melted butter until well combined.
- Pour crumb mixture into the prepared pan. Press crumbs along the sides first, then the bottom, using your fingers. Compress with the bottom of a flat 1-cup measuring cup to form a firm crust. Bake 10 minutes, then cool completely. For quicker cooling, place in the fridge. You can prepare and bake crust up to 24 hours in advance; cover with plastic wrap and store at room temperature.
- From Topping ingredients, pour heavy cream, 2 tablespoons powdered sugar (or more if you like it sweeter), and vanilla into a stand mixer bowl. Whisk on low speed. Gradually increase to high speed until medium peaks form (not soft but not stiff), about 2–4 minutes. Watch carefully to avoid over-beating.
- Once crust is fully cooled, spread a smooth, even layer of dulce de leche on the bottom. Thinly slice 2 bananas and arrange them in two layers on top of the dulce de leche. Immediately top with whipped cream, smoothing with a spatula or the back of a large spoon.
- Place uncovered pie in fridge for at least 2 hours to firm up (you can store it up to a day in advance). Garnish with chocolate curls if desired, just before serving. To make chocolate curls, peel a chocolate bar with a vegetable peeler directly onto the pie. To serve, use a sharp knife, running it under hot water and drying it off before each cut.
Video
Notes
Note 1: If you don’t have graham crackers, use blended digestive biscuit crumbs without changing the other ingredients. Bake this crust for 3–6 minutes longer, watching carefully.
Note 2: For dulce de leche, you can make it from scratch. Use a can of condensed milk (full directions in the blog post), or purchase a can of prepared dulce de leche.
Storage: Store leftovers tightly covered in the fridge for 3–4 days, noting that the texture will soften and the filling will weep over time. The graham cracker crust can be made 1–2 days in advance—bake, cool, cover tightly, and store in the fridge. The fully prepared pie can be made 1 day in advance and stored in the fridge until serving. This recipe does not freeze/thaw well; the crust becomes too soft, bananas brown, and the whipped cream gets watery.
Nutrition
Serving: 1serving | Calories: 373kcal | Carbohydrates: 33g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 192mg | Fiber: 1g | Sugar: 20g | Vitamin A: 937IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg