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Banoffee Pie
nibbleboard.com/recipes/banoffee-pie
Ingredients
Crust
- 12 full sheet graham crackers (1½ cups crumbs)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1¼ cups dulce de leche (one 13.4oz can)
Topping
- 2 cups cold heavy cream
- ¼ cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Garnish
- 1oz dark chocolate, for shavings (optional)
- 2 tablespoons toffee bits (optional)
Instructions
- Preheat oven to 350°F (177°C).
- Crush graham crackers into fine crumbs using a food processor or sealed bag and rolling pin. Stir crumbs and sugar together in a medium bowl, then pour in melted butter and mix until evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup.
- Bake the crust until lightly golden and set.
- Remove from the oven and cool completely on a wire rack.
- Spread dulce de leche evenly over the cooled crust using an offset spatula or the back of a spoon.
- Arrange banana slices in two overlapping layers on top of the dulce de leche, covering the entire surface.
- Beat cold heavy cream, confectioners' sugar, and vanilla extract with a hand mixer or stand mixer on medium-high speed until medium peaks form — the cream should hold its shape but still look soft and billowy.
- Spread or dollop whipped cream generously over the banana layer, creating soft swoops and peaks.
- Top with chocolate shavings and toffee bits if using. Refrigerate uncovered for at least 2 hours before slicing.
Nutrition per Serving
485Calories
5gProtein
48gCarbs
31gFat
Chef Tips
- I've found that using really cold heavy cream (straight from the back of the fridge) whips faster and holds peaks better. I even chill the bowl for 10 minutes beforehand.
- Use bananas that are ripe but still firm — if they're too soft or spotty they'll turn mushy. Slightly yellow with no brown spots is the sweet spot.
- You can swap dulce de leche for canned caramel if that's what your store carries. Both work, but dulce de leche has a deeper, more complex flavor.
- Slice with a sharp knife dipped in hot water and wiped clean between cuts — you'll get those gorgeous clean layers instead of a smushed mess.
- Make the crust and caramel layer up to a day ahead, but don't add bananas or cream until 2-3 hours before serving. Bananas oxidize and the cream can weep overnight.
Storage
Cover loosely with plastic wrap and store in the refrigerator for up to 3 days. The bananas will soften but it still tastes great.