Description
This classic Banoffee Pie combines a buttery graham cracker crust with rich homemade dulce de leche, fresh banana slices, and fluffy whipped cream, creating an indulgent no-bake dessert perfect for any occasion. With a crispy crust baked to golden perfection, luscious caramel-like filling, and refreshing bananas, this pie offers layers of delicious textures and flavors.
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
- 1 and 1/4 cups dulce de leche (homemade or store-bought)
- 2 large bananas, sliced
Whipped Cream
- 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
- Toffee bits for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (177°C). If using full graham crackers, pulse them in a food processor or blender until you have fine crumbs. In a medium bowl, combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until the mixture is sandy and holds together when pressed.
- Form the crust: Transfer the crumb mixture to an ungreased 9-inch pie dish. Gently press the crumbs evenly across the bottom and up the sides to form a compact crust, avoiding packing too hard to keep it from being tough. Use a small flat-bottomed cup or your fingers to smooth and round the edges to prevent crumbling during serving.
- Bake the crust: Place the pie dish in the oven and bake for 15 minutes until set and fragrant. Remove and allow the crust to cool completely for about 15 minutes.
- Make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks should be firm but still smooth enough to spread easily.
- Assemble the pie: Spread the cooled dulce de leche evenly over the crust. Layer the banana slices in one or two rows on top of the dulce de leche. Gently spread the freshly whipped cream over the bananas, covering the entire surface.
- Chill the pie: Refrigerate the assembled pie uncovered for at least 2 hours to allow it to set properly and flavors to meld. You can also chill it up to 1 day before serving.
- Garnish and serve: Just before serving, optionally sprinkle chocolate shavings, chopped nuts, or toffee bits on top for added texture and flavor. Slice and enjoy!
- Storage: Cover leftover pie and store in the refrigerator for up to 5 days. For best results, consume within this time frame to maintain freshness.
Notes
- Make Ahead: The baked graham cracker crust can be stored tightly covered in the refrigerator for up to 2 days or frozen for 3 months. Thaw in the refrigerator before use.
- Dulce de Leche: Can be made up to 2 weeks ahead and stored covered in the refrigerator. Homemade dulce de leche is made by baking sweetened condensed milk in a water bath until caramelized.
- Banana Browning: To prevent the bananas from browning, lightly brush or sprinkle fresh lemon juice over the banana slices before assembling the pie.
- Non-US Substitutes: If graham crackers are unavailable, digestive biscuits work well as a substitute. Use 200g ground digestive biscuits, 1/3 cup sugar, and 6 tablespoons melted butter, baking slightly longer (16-17 minutes).
- Freezing: It is not recommended to freeze the fully assembled pie as its texture suffers, but leftover slices can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
