Banoffee Pie

5 from 7 votes

This Banoffee Pie recipe makes a dazzling dessert layered with a graham cracker base, creamy caramel (that can be made homemade or store-bought), sliced bananas, and whipped cream.

Course Dessert

Cuisine English

Keyword banoffee pie, banoffee pie recipe, no bake banoffee pie

Prep Time 20

Cook Time 5

Chilling 2

Total Time 2 25

Servings slices

Calories 581

Author Erren Hart

Ingredients

Crust:

6 oz graham crackers or digestive biscuits (approximately 12 graham crackers), crushed
2 tablespoons granulated sugar
9 tablespoons butter melted

For Homemade Caramel Filling:

½ cup butter
½ teaspoon salt
⅔ cup dark brown sugar or muscovado sugar, packed
14 oz canned sweetened condensed milk
1 teaspoon vanilla extract

For Store-Bought Caramel Filling

13.4 oz Canned dulce de leche

Banana Layer:

4 small bananas peeled and sliced
2 teaspoons lemon juice

Whipped Cream Topping:

2½ cups whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon skimmed milk powder

Decoration:

Grated chocolate
Banana chips

US Customary - Metric

Instructions

For the Crust:

Put the graham cracker crumbs in a bowl, then add the melted butter and mix well. Spoon the mixture into the base of a pie dish and press it firmly against the bottom and sides. Chill for ten minutes.

For the Homemade Filling

In a small non-stick saucepan, melt the butter and sugar together over low heat, stirring gently until well combined.
Add the condensed milk to the mixture and bring it to a gentle boil while stirring continuously for 2 to 3 minutes. Be careful not to over-boil, as it can result in a grainy and fudge-like texture.
Stir in the vanilla and salt. Transfer the caramel mixture to the pie dish over the crust, spreading it evenly. Then refrigerate for at least 1 hour to set and chill.

Using Store-Bought Caramel

If using store-bought dulce de leche or canned caramel, whisk it for a smoother consistency. Spoon the caramel generously over the biscuit base. Using the back of a spoon or a palette knife, spread the dulce de leche evenly to cover the entire base.
Chill the caramel-covered base in the refrigerator for about 15 to 30 minutes to help firm it up (an optional step depending on the consistency of your caramel).

For the Whipped Cream

Using either a food processor or a mixer, continue to whip the cream until it becomes thick. This usually doesn't take much time, so be sure to check frequently. You'll know it's ready when you can drag a spoon through it, and the cream keeps its shape, not filling back into the gap.

Assemble the pie

Peel and slice the bananas. Toss them with lemon juice to prevent browning. Arrange the banana slices over the caramel layer in the pie dish.
Spread the whipped cream over the banana layer, creating an even layer of cream. Decorate the pie with grated chocolate and banana chips to your liking.
Refrigerate the assembled pie for at least 1 hour or until set. This will make the pie easier to slice.
Slice the Banoffee Pie into 12 servings and serve chilled.

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