Description
This classic Banoffee Pie features a crunchy graham cracker crust, a luscious layer of dulce de leche, fresh banana slices, and a fluffy whipped cream topping. It’s an irresistible dessert that’s simple to prepare and perfect 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 and Topping
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
- 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, or toffee bits for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (177°C). If using full graham crackers, grind them into fine crumbs with a food processor or blender. In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture resembles thick, coarse sand. Break up any large chunks.
- Shape the crust: Pour the crumb mixture into an ungreased 9-inch pie dish. Using medium pressure, pat the crumbs evenly into the bottom and up the sides to form a compact crust, avoiding heavy packing to keep it from becoming too hard. Use a small flat-bottomed measuring cup to help press and smooth the surface. Run a spoon along the bottom edge corner to create a rounded crust that won’t easily fall apart.
- Bake the crust: Bake in the preheated oven for 15 minutes. Once done, remove and cool the crust for 15 minutes at room temperature.
- Prepare the whipped cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are firmer than soft peaks but not stiff, perfect for topping desserts.
- Assemble the pie: Spread the dulce de leche evenly over the cooled crust. Arrange the banana slices in one or two layers on top of the dulce de leche. Then spread the whipped cream evenly over the bananas.
- Chill and serve: Refrigerate the assembled pie uncovered for at least 2 hours and up to 1 day. Before serving, decorate with optional toppings such as chocolate shavings, chopped nuts, or toffee bits. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- This banoffee pie is easy to prepare and combines a crunchy crust with sweet, creamy, and fruity layers.
- Do not press the crust mixture too hard when shaping to avoid a tough texture.
- Medium peaks for whipped cream means the cream holds shape but still has some softness—ideal for piping and spreading.
- Use fresh bananas sliced just before assembling to prevent browning.
- The pie can be made a day ahead, allowing flavors to meld perfectly.
- Optional toppings add texture and visual appeal—choose your favorites.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
