Description
This classic banoffee pie is layered with graham cracker crust, creamy dulce de leche, fresh bananas, and fluffy whipped cream. A sweet, creamy dessert that’s impossible to resist.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
3 tablespoons brown sugar
Pinch of kosher salt
For the Filling:
1 ¼ cups (13 oz can) dulce de leche
2 large bananas, sliced
½ cup toffee bits
For the Topping:
2 cups (240 ml) heavy whipping cream
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
Chocolate shavings, for garnish
Instructions
Preheat oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10–12 minutes until golden and fragrant. Let cool completely.
Spread the dulce de leche over the cooled crust in an even layer.
Layer sliced bananas over the dulce de leche—overlapping slightly is fine.
Sprinkle toffee bits evenly over the bananas.
In a chilled mixing bowl, whip the heavy cream with sugar and vanilla until medium-soft peaks form.
Transfer whipped cream to a piping bag and pipe or spread over the pie.
Refrigerate the pie for at least 2 hours (up to 48 hours).
Before serving, garnish with chocolate shavings.
Notes
Store the pie covered in the refrigerator for up to 3 days.
Use ripe but firm bananas for best texture and flavor.
You can make this pie ahead of time—great for entertaining!
For extra indulgence, drizzle with more dulce de leche before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake + Baked Crust
- Cuisine: British-Inspired
