Banoffee Pie
A traditional English dessert made with bananas, dulce de leche, and whipped cream atop a crunchy graham cracker crust.
Servings: 10 slices
Ingredients
GRAHAM CRACKER CRUST
- 1 and ½ cups (150g) graham cracker crumbs about 10 full graham cracker sheets
- 5 Tablespoons (72g) unsalted butter melted
- ¼ cup (50g) granulated or firmly packed brown sugar
BANOFFEE PIE FILLING
- 2 to 3 large bananas cut into approximately ¼" slices
- 1 jar/can (about 13oz/369g) dulce de leche1
WHIPPED CREAM TOPPING
- 1 and ½ cups (360mL) cold heavy whipping cream
- 1 and ½ Tablespoons powdered sugar or granulated sugar2
- 1 and ½ teaspoons vanilla extract
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Preheat the oven to 350°F (177°C).
GRAHAM CRACKER CRUST
- If you’re starting out with full-sheet graham crackers, use a food processor or blender to grind them up. You can also crush them in a zipped top bag with a rolling pin. If you're starting with pre-crushed graham cracker crumbs, place them in a medium size bowl.1 and ½ cups (150g) graham cracker crumbs
- Add the melted butter and sugar to the food processor or blender and pulse a few times until mixture is coarse and sandy. If you used a bowl, add the melted butter and sugar to the bowl and stir until everything is combined.5 Tablespoons (72g) unsalted butter, ¼ cup (50g) granulated or firmly packed brown sugar
- Press the mixture into the bottom and up the sides of a 9 or 10 inch pie dish, using the bottom of a flat measuring cup to insure the crust is tight and compact.
- Bake the crust for 8-10 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days, covered in the refrigerator) before adding the filling.
BANOFFEE PIE FILLING
- Arrange banana slices in 1-2 layers in the cooled graham cracker crust. Try to make it so that there are no holes and you can't see to the bottom of the crust.2 to 3 large bananas
- Pour the dulce de leche on top of the bananas, then use a spatula to spread it out evenly. If you're having trouble pouring your dulce de leche, simply warm it in the microwave for a few seconds to loosen it up.1 jar/can (about 13oz/369g) dulce de leche1
- Chill the pie for at least 1 hour before adding the whipped cream topping.
WHIPPED CREAM TOPPING
- When you are ready to top the pie, use a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment to make the whipped cream.
- Pour the heavy cream, sugar, and vanilla into the bowl. Turn the mixer to medium-high speed and whip until medium peaks form (about 4-5 minutes). For more detailed instructions on this step, see my homemade whipped cream post.1 and ½ cups (360mL) cold heavy whipping cream, 1 and ½ Tablespoons powdered sugar or granulated sugar2, 1 and ½ teaspoons vanilla extract
- Spread the whipped cream evenly over the top of the chilled dulce de leche layer, then chill for at least 1 more hour before serving.
- Cover and store leftover pie in the refrigerator for up to 5 days. I do not recommend freezing this pie.
Notes
- Dulce de leche: you can use store-bought dulce de leche, but it is so simple to make it yourself. See my homemade dulce de leche for instructions on how to do that.
- Sugar: I prefer powdered sugar for my homemade whipped cream as it dissolves more quickly, but granulated sugar works just fine, too. The weight for 1 and ½ Tablespoons of powdered sugar would be 12g and granulated sugar would be 19g.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 273kcal | Carbohydrates: 23g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 95mg | Potassium: 151mg | Fiber: 1g | Sugar: 13g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
