Banoffee Pie Recipe
The best Banoffee Pie recipe is a show-stopping no-bake dessert made in just a few minutes, with layers of graham cracker crust, rich dulce de leche, sliced bananas, and fluffy whipped cream!
Servings: 12 slices
Calories: 170kcal
Cost: 9
Equipment
Ingredients
- Graham Cracker Crust
- 1.5 cups dulce de leche* , (canned or homemade recipe is in notes)
- 2 or 3 large ripe bananas* , sliced
- 1 3/4 cups heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Heath toffee bits , for garnish
Instructions
- Graham Cracker Crust: Preheat oven to 350 degrees F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into a 9.5" pie pan and use the back of a small measuring cup to press it firmly in the bottom and up the sides of the pan.Graham Cracker Crust
- Bake crust for 10 minutes. Remove from oven and allow to cool.
- Whipped Cream: Pour heavy cream in a large mixing bowl then beat with electric mixers (or stand mixer) with whisk attachment. Slowly stir in sugar, and vanilla extract and mix on medium-high speed just until medium peaks form.1 3/4 cups heavy whipping cream, 3 Tablespoons powdered sugar, 1 teaspoon vanilla extract
- Assemble: Spread dulce de leche evenly over graham cracker crust. Arrange banana slices in 1-2 layers on top of the dulce de leche. Spread whipped cream over the bananas.1.5 cups dulce de leche*, 2 or 3 large ripe bananas*
- Refrigerate the pie for at least 2 hours (or up to 1 day ahead of time).
- Garnish with chocolate shavings or a little lightly sifted cocoa powder just before serving, if desired.Heath toffee bits
Notes
Bananas: Use ripe bananas that are yellow with a few brown spots. Don’t use underripe/green bananas, or overly ripe bananas.
Dule de Leche: I recommend the Nestle La Lechera brand if buying from the store, or make it homemade! How to Make Dulce de Leche: Stovetop: Remove can label and place unopened can in a large pot, fully submerged in water. Simmer for about 3 hours (for medium to dark dulce de leche), adding water as needed. Remove, cool completely before opening can. Instant Pot: Place unopened can on a trivet in the pot, cover fully with water, and cook on High Pressure for 40 minutes. Let pressure naturally release before removing can. Cool completely before opening. Slow Cooker: Place the unopened can in the slow cooker, cover with at least 2 inches of water, and cook on Low for 10 hours. Cool completely before opening.
Dule de Leche: I recommend the Nestle La Lechera brand if buying from the store, or make it homemade! How to Make Dulce de Leche: Stovetop: Remove can label and place unopened can in a large pot, fully submerged in water. Simmer for about 3 hours (for medium to dark dulce de leche), adding water as needed. Remove, cool completely before opening can. Instant Pot: Place unopened can on a trivet in the pot, cover fully with water, and cook on High Pressure for 40 minutes. Let pressure naturally release before removing can. Cool completely before opening. Slow Cooker: Place the unopened can in the slow cooker, cover with at least 2 inches of water, and cook on Low for 10 hours. Cool completely before opening.
Nutrition
Calories: 170kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 89mg | Potassium: 239mg | Fiber: 2g | Sugar: 12g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg
Recipe Link
