Banoffee Pie Recipe

Banoffee Pie is one of those magical desserts that manages to feel both everyday and extravagantly special at the same time. With its buttery graham cracker crust, golden swath of homemade dulce de leche, ripe banana slices, and a cloud of cool whipped cream, this British classic is always a crowd-pleaser. Every layer brings something wonderful — the crunch, the creaminess, the sweet caramelized goodness — and once you try it, you’ll understand why Banoffee Pie deserves a spot in your personal dessert hall of fame!

this Recipe

Ingredients You’ll Need

Banoffee Pie comes together with a handful of simple, high-impact ingredients that each play a starring role. These aren’t just pantry staples — every one of them brings their own vibe: richness, crunch, silkiness, sweetness, or a final touch of chocolatey flair.

• Graham cracker crumbs: These create a buttery, toasty base that’s the perfect foil for the rich fillings.
• Unsalted butter: Melted, it binds your crust and gives the base its irresistible flavor and structure.
• Sweetened condensed milk: The transformation hero — simmer this into luscious dulce de leche for that signature caramel flavor.
• Ripe bananas: Make sure they’re spotty for maximum natural sweetness and melt-in-the-mouth texture.
• Heavy whipping cream: Whipped to soft peaks, this is your cool cloud to balance all the sweetness below.
• Powdered sugar: Helps sweeten and stabilize the whipped cream without any grittiness.
• Vanilla extract: Just a splash brightens up the whipped cream and makes the flavors pop.
• Grated chocolate or cocoa powder: Adds a little hint of bittersweet luxury right at the top.

How to Make Banoffee Pie

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C) so the crust gets that perfect set. In a medium bowl, combine the graham cracker crumbs and melted unsalted butter, mixing until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8–10 minutes — this helps lock in structure and gives just a bit of toasty flavor so it doesn’t get soggy. Set the crust aside to cool completely before filling.

Step 2: Make the Dulce de Leche

Remove the paper label from your can of sweetened condensed milk and place the unopened can in a large pot of simmering water. Make sure the can is fully submerged (add more water as needed while it simmers). Let it gently bubble away for 2 ½ to 3 hours; the longer it goes, the richer your caramel gets. Carefully take out the can and allow it to cool to room temperature before opening — this is your golden caramel dream and the heart of every Banoffee Pie.

Step 3: Assemble the Layers

Once your crust and dulce de leche are cool, it’s time for the fun part. Spread the dulce de leche over the cooled pie crust in an even layer. Next, slice your bananas and arrange them over the caramel so every bite gets a bit of fruit. Try to cover the entire surface to keep the bananas from browning.

Step 4: Whip the Cream

In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. You want a light, billowy cream that will float beautifully over the bananas. Don’t overbeat — the goal is a smooth, glossy finish rather than stiff peaks.

Step 5: Finishing Touches

Spread the whipped cream generously over your bananas, swirling the top so it looks extra inviting. Finish your Banoffee Pie with plenty of grated chocolate or a dusting of cocoa powder for an elegant edge. Refrigerate for at least an hour to firm everything up and allow the flavors to meld.

How to Serve Banoffee Pie

Garnishes

For the prettiest finish, sprinkle your Banoffee Pie with lots of grated dark or milk chocolate, or just sift a little unsweetened cocoa powder right over the whipped cream. If you want to get fancy, shave chocolate curls on top or add a few extra banana slices just before serving.

Side Dishes

Banoffee Pie is undeniably the star of the show, but if you’re feeling extra, pair it with a cup of strong coffee or a sweet dessert wine. Some folks love it alongside a few fresh berries or a drizzle of caramel sauce on the plate for an extra punch of color and tang.

Creative Ways to Present

Try serving Banoffee Pie in individual parfait glasses for parties, or layer the components in tiny mason jars for portable treats. You can also play with the crust by using chocolate cookies or ginger snaps, or even bake it in a tart pan for a fancier look.

Make Ahead and Storage

Storing Leftovers

Wrap your Banoffee Pie loosely in plastic wrap or keep it in an airtight pie container in the fridge. It’ll keep for up to two days, but the sooner you enjoy it, the fresher the bananas will be. If you notice any browning, just gently scoop off the top layer of cream before serving — it’ll taste just as dreamy.

Freezing

Technically, Banoffee Pie can be frozen (preferably before adding the whipped cream), but the texture of the bananas may change and become mushy once thawed. If you do freeze it, wrap well and use within a month. For best results, add fresh whipped cream and garnish after thawing.

Reheating

Banoffee Pie is a no-bake wonder after the crust step, so there’s really no need to reheat. It’s meant to be served chilled straight from the fridge. If you’re a fan of warm caramel, serve each slice with a drizzle of gently warmed dulce de leche on the side.

FAQs

Can I use store-bought dulce de leche?

Absolutely! If you’re pressed for time or prefer a shortcut, grab a jar of ready-made dulce de leche from the store. It works beautifully and cuts your prep time down considerably. Just give it a good stir before spreading.

How do I keep my bananas from browning?

Arrange the banana slices just before topping with whipped cream, and try to cover them completely to limit their exposure to air. Because Banoffee Pie is best fresh, serving the day you make it is key for the prettiest presentation.

Can I make this pie gluten-free?

Definitely! Swap the regular graham cracker crumbs for your favorite gluten-free version or use gluten-free cookies. Everything else in Banoffee Pie is naturally gluten-free, so it’s a very easy adaptation.

Can I use a different fruit besides bananas?

While changing the classic means it won’t technically be Banoffee Pie, you can absolutely experiment with sliced strawberries or even poached pears if bananas aren’t your thing. The creamy and caramel layers pair well with lots of different fruits!

Why is my dulce de leche too runny or too thick?

The consistency of your dulce de leche depends on the simmering time. If it’s runny, it probably needed a bit longer on the heat. Too thick? It went a little over. Next time, check at the lower end of the suggested time, then simmer longer as needed until it’s spreadable but not solid.

Final Thoughts

If you’re after a dessert that’s easy to make, endlessly satisfying, and sure to cue second-helpings, Banoffee Pie is your answer. This recipe is pure comfort, perfect for sharing with friends and family, and begging to become your new favorite. Give it a try — one bite and you’ll know just why Banoffee Pie is always a celebration!

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