Description
This classic Banoffee Pie features a crunchy graham cracker crust, a rich layer of dulce de leche, fresh banana slices, and fluffy whipped cream topping. Perfectly balanced in sweetness and texture, it’s an easy no-bake dessert that’s sure to impress any crowd.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling and Topping
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
- optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
- Prepare the crust mixture: Grind full graham crackers to fine crumbs using a food processor or blender if not using pre-crumbed. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture is thick, coarse, and sandy with no large chunks remaining.
- Form the crust: Pour the crumb mixture into an ungreased 9-inch pie dish. Pat the crumbs firmly but gently with your hand or a flat-bottomed measuring cup to create an even layer along the bottom and up the sides without overpacking. Smooth out edges by running a spoon around the corners to form a rounded crust edge.
- Bake the crust: Place the pie dish in the preheated oven and bake for 15 minutes. Allow the crust to cool for 15 minutes after baking.
- Whip the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks mean the cream holds shape but is still soft enough to pipe or spread.
- Assemble the pie: Spread the dulce de leche evenly over the cooled crust. Arrange banana slices in one or two layers on top of the dulce de leche layer. Finally, spread the whipped cream over the banana slices in an even, fluffy layer.
- Chill the pie: Refrigerate the assembled pie uncovered for at least 2 hours to let the flavors meld and filling set. You can refrigerate up to 1 day before serving.
- Garnish and serve: Just before serving, add optional toppings such as chocolate shavings, chopped nuts, or toffee bits for extra flavor and texture.
- Storage: Cover and store leftover pie in the refrigerator for up to 5 days to maintain freshness.
Notes
- This recipe yields a nicely balanced pie with a crunchy crust, sweet dulce de leche, fresh bananas, and airy whipped cream.
- Do not overpack the crust to avoid a too-hard texture; gentle but firm patting is enough.
- Whip heavy cream to medium peaks for the perfect consistency for spreading and piping.
- Dulce de leche can be homemade or store-bought for convenience and consistent flavor.
- Bananas should be ripe but firm to hold shape in the pie without browning quickly.
- Pie can be prepared up to 1 day ahead and refrigerated; garnish just before serving.
- Store leftovers in an airtight container refrigerated up to 5 days to keep freshness and texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 95 mg
