Delicious Banoffee Pie with Dulce de Leche Recipe

If you’ve ever craved a dessert that’s gooey, creamy, and just downright irresistible, then you’re going to love this Delicious Banoffee Pie with Dulce de Leche Recipe. It’s one of those classics that combine bananas, caramel, and whipped cream on a buttery graham cracker crust — seriously, what’s not to love? I’ve perfected this recipe over time, discovering little tricks to make every bite melt in your mouth. Stick around because I’ll share all my tips, and trust me, this pie will quickly become your go-to crowd-pleaser.

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Ingredients You’ll Need

The magic of this Delicious Banoffee Pie with Dulce de Leche Recipe truly starts with the harmony of its core ingredients. Each plays its part to balance sweet, creamy, and crunchy textures. Here’s what you’ll want to keep ready before you start rolling up your sleeves.

• Graham cracker crumbs: These form the base crust; use fresh to get that perfect buttery crunch.
• Granulated sugar: Adds sweetness to the crust and enhances caramel flavor.
• Unsalted butter: Melted to bind the crust together just perfectly.
• Dulce de leche: The star caramel sauce, homemade or store-bought, brings luscious gooeyness.
• Bananas: Use ripe but firm bananas for great flavor and texture that won’t get mushy quickly.
• Heavy cream: Chilled and whipped to soft peaks — you’ll want this light as air!
• Confectioners’ sugar: Sweetens the whipped cream without graininess.
• Vanilla extract: Adds that rich aroma to the whipped cream topping.
• Optional toppings: Chocolate shavings, chopped nuts, or toffee bits for an extra special finish.

Variations

One of my favorite things about this Delicious Banoffee Pie with Dulce de Leche Recipe is how easy it is to make it your own. Whether you want to add a little crunch, make it dairy-free, or adjust the sweetness, there’s room for creativity here.

• Nutty Surprise: I love tossing chopped pecans or walnuts into the crust for a subtle crunch that pairs beautifully with the creamy layers.
• Chocolate Lovers: Adding chocolate shavings or cocoa powder to the whipped cream makes this pie feel extra decadent—my family can’t get enough!
• Dairy-Free Version: Swap heavy cream for coconut cream and butter for a plant-based option that still hits all the right notes.
• Fresh Fruit Twist: Sometimes I add a layer of sliced strawberries or raspberries for a fresh, tart contrast that balances the rich dulce de leche.

How to Make Delicious Banoffee Pie with Dulce de Leche Recipe

Step 1: Craft the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F (177°C). If you’re using whole graham crackers, pulse them in a food processor until fine crumbs form—that’s what gives the crust its perfect texture. Mix the crumbs with sugar, then stir in melted butter until everything looks sandy but holds together when pinched. When pressing the mixture into your pie dish, use medium pressure—too hard and the crust will turn rock hard! I like using a flat-bottomed measuring cup to smooth out the bottom evenly. Don’t forget to round out that corner between the bottom and sides for a sturdy crust that won’t crumble later. Bake for 15 minutes, then let it cool for about the same amount of time.

Step 2: Whip Up the Fluffy Cream Topping

While the crust cools, grab a chilled bowl and beat the heavy cream with sugar and vanilla on medium-high speed until medium peaks form—this means the peaks should hold shape but still be soft and creamy. I can’t stress enough how using cold cream helps it whip perfectly without turning grainy. Set the whipped cream aside; it’s finally time to build your banoffee masterpiece!

Step 3: Assemble with Dulce de Leche and Bananas

Spread a generous, even layer of dulce de leche over the cooled crust. Here’s my little secret: I make my own dulce de leche by baking a can of sweetened condensed milk in a water bath—it’s richer and less sweet than store-bought, plus you avoid preservatives. Next, arrange banana slices in one or two neat layers right on top of the caramel. If you’re prepping ahead of time, a splash of lemon juice on the bananas helps keep them fresh without affecting flavor. Finally, dollop or spread the whipped cream on top, smoothing it out for a cloud-like finish.

Step 4: Chill and Garnish

Pop the pie into the fridge, uncovered, for at least 2 hours to let everything set. I find that chilling it overnight really lets the flavors meld together perfectly! Right before serving, sprinkle your favorite toppings—think chocolate shavings, nuts, or toffee bits—for that beautiful, finishing touch that makes every slice feel like a celebration.

How to Serve Delicious Banoffee Pie with Dulce de Leche Recipe

Garnishes

I always go for a sprinkle of dark chocolate shavings or a handful of chopped toasted nuts right before serving because they add a delightful texture contrast, and honestly, they make the pie look downright irresistible. If I’m feeling fancy, toffee bits or even a dusting of cocoa powder is my go-to for that extra wow factor.

Side Dishes

This pie loves company! I often pair it with a light espresso or a simple cup of black tea to balance all that sweetness. For a party, fresh fruit salad on the side complements the richness naturally and keeps things fresh on the palate.

Creative Ways to Present

For special occasions, I’ve layered individual banoffee pies in pretty glass jars or clear dessert cups to show off those gorgeous layers of crust, caramel, banana, and cream. It’s visually stunning and makes serving a breeze. You can also pipe the whipped cream with a star tip for a fancier finish that’ll impress your guests every single time.

Make Ahead and Storage

Storing Leftovers

When storing leftover banoffee pie, I usually keep it covered tightly in the fridge for up to 5 days. It stays creamy and delicious without the bananas browning too much, especially if you gave them that lemon juice treatment. Just grab a fork and dive back in whenever you want a sweet fix.

Freezing

I don’t recommend freezing the fully assembled pie since the whipped cream and bananas don’t thaw well. However, if you have leftover slices, freezing them wrapped tightly in airtight containers or foil works fine for up to 3 months. Just note that the texture might be a little softer after thawing.

Reheating

This pie is best served cold, so I usually don’t reheat it. When I’ve frozen slices before, I thaw them overnight in the fridge and serve chilled to preserve that perfect creaminess.

FAQs

Final Thoughts

This Delicious Banoffee Pie with Dulce de Leche Recipe holds a special place in my kitchen lineup. It’s that perfect sweet finishing touch that’s easy enough for weeknights but elegant enough for celebrations. I love how the layers come together to create an unforgettable combination of crunchy, creamy, and fruity flavors. Give it a try—you’ll find yourself making it again and again, just like me.

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