Banoffee Pie

Make this easy banoffee pie recipe with a buttery graham cracker crust, thick dulce de leche caramel, fresh banana slices, and sweet whipped cream.

Prep Time 25

Cook Time 10

Chill 1

Total Time 1 35

Yields servings

1 ½ cups (156 g) finely graham cracker crumbs, (10 whole graham crackers)
¼ cup (50 g) light brown sugar, gently packed
¼ tsp salt
7 Tbsp (99 g) unsalted butter, melted
13.4 oz (380 g) can Dulce de Leche, (found in the aisle with the Mexican ingredients; or make it with sweetened condensed milk)
2 bananas
1 pint (473 ml) heavy cream, (about 2 cups)
1 Tbsp instant vanilla pudding mix, optional (for stabilizing the whipped cream)
¼ cup (30 g) powdered sugar
½ tsp vanilla extract
1 Tbsp chocolate shavings, optional for topping
1 Tbsp toffee bits, optional for topping

Preheat oven to 325 degrees Fahrenheit. Crush the graham crackers into fine crumbs with a food processor. Then add the brown sugar, salt, and melted butter. Pulse to combine. Press the mixture into a 9-inch pie pan and bake at 325˚F for 10 minutes, or until lightly golden. Cool completely; about 30 minutes in the fridge.
Whisk the heavy cream with the dry pudding mix (optional, but recommended) until slightly thickened and frothy. Then add the powdered sugar and vanilla and whip until stiff peaks form. Place whipped cream in fridge until ready to assemble the pie.
Spoon the dulce de leche onto the cooled graham cracker crust and then spread it into an even layer. Slice the bananas and arrange them evenly over the caramel layer. Spoon or pipe the whipped cream on top of the bananas. Decorate with chocolate shavings and toffee bits, if desired.
Refrigerate for at least 1 hour so the layers set beautifully and the flavors meld together.

Freeze the crust for 15-30 minutes before adding the other layers for a no-bake option.
Use ripe but firm bananas — too soft, and they’ll turn mushy.
Make sure the bananas are completely covered with whipped cream to stop them from turning brown.
Make chocolate curls or shavings with a milk chocolate bar and vegetable peeler.

*To use digestive biscuits instead of graham crackers:

Bake at 350°F for 12–15 minutes.