If you’re looking for a dessert that’s tasty enough to make you Star Baker, look no further. This banoffee pie recipe is a classic British dessert that hails from a pub in the 1970s. It’s named for the flavor combination of bananas and toffee, and like most British food names, is best said aloud in your most impressive English accent.
But why choose this pie when there are so many wonderful pies out there? I adore banoffee pie for its quick prep time and perfect marriage of flavors: a sweet-salty graham cracker crust, banana and dulce de leche filling, and pillows of whipped cream on top. It’s pretty enough for a celebration, but easy enough to serve as a weeknight dessert. And you’ll never have to worry about a soggy bottom with this foolproof pie!
How to Make Banoffee Pie
Ingredients
Graham Cracker Crust:
- 1-1/2 cups crumbled graham crackers (about 12 graham crackers)
- 1/2 cup butter, melted
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Filling & Topping:
- 3 bananas, sliced 1/4 inch thick
- 2 cups dulce de leche
- 1-1/2 cups heavy whipping cream
- 1-1/2 teaspoon instant espresso powder
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 chocolate bar, to make chocolate shavings
Tools You’ll Need
- Food Processor: A sturdy food processor is the best tool for grinding up the graham crackers.
- Hand Mixer: Use a hand-held mixer to whip (not overwhip) the cream.
- Rubber Spatula: I keep a rubber spatula on hand when baking so I don’t have to waste a drop of filling.
Directions
Step 1: Make crust
Preheat oven to 350°F.
Break up the graham crackers and add them to your food processor. Process until they’re completely crumbly and have a sandy texture.
In a medium bowl, mix together the graham cracker crumbles with the melted butter, 1/3 cup sugar and 1/4 teaspoon salt. Press the graham cracker mixture into the bottom and sides of a 9-inch pie tin.
Bake for 15 minutes, then remove from the oven and let cool for at least 15 minutes. You can also let the crust sit overnight in the refrigerator and fill the pie the following day.
Step 2: Make whipped cream
With a hand mixer or a whisk, blend whipping cream, espresso powder, confectioners’ sugar and 1 teaspoon vanilla in a large bowl. Once soft peaks begin to form, stop whisking and set aside.
Step 3: Assemble the pie
Spread the dulce de leche onto the graham cracker crust. Top with two layers of sliced bananas. Spoon whipped cream over the bananas.
Step 4: Refrigerate
Refrigerate the pie for at least 2 hours or overnight.
Before serving, use a peeler to make chocolate shavings from the chocolate bar. Peel directly over the cake and make sure the shavings are evenly distributed.
Serve cold—and enjoy thoroughly!
Tips for Making Banoffee Pie
Can you make dulce de leche from scratch?
This pie is a stunner with store-bought dulce de leche. But if you can’t find it at the store or you want to try your hand at homemade dulce de leche, check out this dulce de leche recipe. It’s easy but does requires time and patience.
What’s the best way to work with dulce de leche?
If you have a very thick dulce de leche, it can be hard to get it into and out of a measuring cup, or to spread onto the graham cracker crust. For the measuring cup, I like to very lightly oil the entire inside of the cup before adding the dulce de leche. This makes it easy to pour out. For spreading onto the crust, run your spatula under hot water just before using and it will be much easier to spread. This goes for working with honey or any other sticky ingredient, too.
How should you store banoffee pie?
Generally, I like to store pies outside of the fridge because otherwise the crusts get too dry. But banoffee pie is the exception! Between the bananas and whipped cream, it holds up best when stored in the fridge, and it won’t hurt the crust to keep it cold.
Can you make banoffee pie ahead of time?
Yes! Banoffee pie can be made a day ahead and stored in the fridge. You can also make the graham cracker crust several days in advance.
How do you prevent the bananas from browning?
Bananas, like many other foods we love, can quickly oxidize and will turn an unappealing brown color when exposed to air. The best way to avoid oxidizing is to cut the bananas just before filling the pie. Once they’re in the pie and sandwiched between the dulce de leche and whipped cream, they will no longer be exposed to air and you won’t have to worry about them browning. If you have to cut them ahead of time, try the old lemon trick to prevent oxidization.
The best part of this pie is that it doesn’t require any fussiness. The flavors do all the work and you just have to bring it together. And anyone at your table will be exceptionally glad that you did!
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