Description
A rich and creamy Banoffee Pie featuring a crunchy graham cracker crust, luscious dulce de leche layer, fresh banana slices, and fluffy whipped cream topping, perfect for an irresistible dessert.
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
- 2 large bananas, sliced
Topping
- 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
- Preheat oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare crust mixture: If needed, grind full graham crackers into fine crumbs using a food processor or blender. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until the mixture is thick and sandy. Break up any large chunks.
- Form crust: Transfer the crumb mixture into an ungreased 9-inch pie dish. Using medium pressure with your hand or a flat-bottomed measuring cup, gently pat the crumbs down evenly along the bottom and up the sides to form a compact crust, avoiding packing too hard to keep the crust tender. Run a spoon around the bottom corner where the crust meets the dish to create a rounded edge for stability.
- Bake crust: Bake the crust in the preheated oven for 15 minutes until set and slightly golden. Remove and allow to cool for 15 minutes.
- Whip cream: Using a hand or stand mixer fitted 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 have a balance between soft and stiff peaks perfect for topping.
- Assemble pie: Spread the dulce de leche evenly over the cooled crust. Arrange banana slices in 1 to 2 layers atop the dulce de leche. Then spread or pipe the whipped cream over the bananas evenly.
- Chill and garnish: Refrigerate the pie uncovered for at least 2 hours, up to 1 day before serving. Just before serving, garnish with optional chocolate shavings, chopped nuts, or toffee bits if desired.
- Store leftovers: Cover and store any leftover pie in the refrigerator for up to 5 days to maintain freshness.
Notes
- This easy banoffee pie recipe balances crunchy, creamy, and fresh textures for a crowd-pleasing dessert.
- Use a gentle hand when pressing down the crust to avoid a hard, dense base.
- If dulce de leche is unavailable, you can make it by slowly cooking sweetened condensed milk or buy pre-made at the store.
- Whipping cream to medium peaks ensures a light but stable topping that holds shape without being too stiff.
- Refrigerate the pie uncovered initially to prevent condensation from making the topping soggy.
- For variation, try different toppings like sea salt flakes, caramel drizzle, or fresh berries.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 90 mg
