Banoffee Pie Recipe
Our easy Banoffee Pie recipe is creamy, crunchy and gooey, with simple ingredients and big flavor that tastes like it came from a restaurant.
Ingredients
- 2 cups graham cracker crumbs
- 10 tablespoons unsalted butter melted
- ¼ cup brown sugar
- 1 pinch salt
- 14 oz dulce de leche
- 2 large bananas sliced
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- chocolate shavings optional -for garnish
- 2 tablespoon toffee bits optional - for garnish
Instructions
- Preheat oven to 350°F.
- Add the graham cracker crumbs, melted butter, brown sugar, and salt to a large bowl. Mix to combine.
- Pour the mixture into a pie plate and firmly press it into the bottom and up the sides of the pie plate.
- Place on the center rack of the preheated oven and bake for 8 -10 minutes.
- Add the cold heavy cream (aka heavy whipping cream), sugar, and vanilla extract into the bowl of your stand mixer fitted with the whip attachment (or a large bowl and electric hand mixer).
- Start at a low speed and gradually build up to a faster speed (this will give you better consistency for your whipped cream than over-beating it from the beginning.
- Continue beating the cold cream until stiff peaks begin to form (just a little past soft peaks). The process should take 7-10 minutes.*Scrape the sides and bottom of the bowl as needed.*You will eventually reach high speed, but it’s important to take time and gradually increase the mixer speed.
- Add sliced bananas to the crust, arranging them in circles, starting at the outside of the shell.
- Pour the dulce de leche over the bananas.If you love bananas, you can add another layer over the top of the dulce de leche.
- Spoon whipped cream over banana layer.
- Refrigerate for at least 2 hours to let it set.
- Garnish with toffee bits and chocolate shavings.
Notes
*Chilling the bowl in the freezer for 30 minutes before making the whipped cream will help the process. The cream needs to be very cold and starting with a cold bowl is the best way to keep it cold.If you can't find superfine sugar, you can use regular sugar. It just takes a little longer to dissolve.
How Can I Adjust The Ingredients?
Absolutely. We used graham cracker crumbs for that nostalgic, buttery base. If you’re after more of a British-style Banoffee Pie, digestive biscuits are the traditional choice and can be found in the international aisle or ordered online. Crushed Biscoff cookies work beautifully, too, if you want a little warm spice in the crust.
If you can’t find thick dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a pot of water over low heat. Just make sure the can stays fully submerged the whole time.
For the whipped cream, we used heavy cream with a touch of vanilla extract and sugar. If you're feeling adventurous, you can mix things up with a little bourbon, cocoa, or even espresso powder.
Why does my pie sometimes go runny in the fridge?
The filling can lose its structure if the toffee isn’t thick enough or the whipped cream isn’t beaten to stiff peaks. Always use thick dulce de leche and take your time whipping until stiff.
How can I stop the bananas from turning brown?
Ensure each banana slice is in contact with the dulce de leche or whipped cream. A light brush of lemon juice helps, too.
Can I use store-bought whipped cream instead of making it from scratch?
You can, but homemade whipped cream holds its shape better and gives the pie a fresher, richer finish.
Nutrition
Calories: 513kcalCarbohydrates: 39gProtein: 4gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 109mgSodium: 169mgPotassium: 231mgFiber: 2gSugar: 24gVitamin A: 1376IUVitamin C: 3mgCalcium: 69mgIron: 1mg
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