1 and ½cups(150g) graham cracker crumbsabout 10 full graham cracker sheets
5Tablespoons(72g) unsalted buttermelted
¼cup(50g) granulated or firmly packed brown sugar
BANOFFEE PIE FILLING
2 to 3large bananascut into approximately ¼" slices
1jar/can(about 13oz/369g) dulce de leche1
WHIPPED CREAM TOPPING
1 and ½cups(360mL) cold heavy whipping cream
1 and ½Tablespoonspowdered sugar or granulated sugar2
1 and ½teaspoonsvanilla extract
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.
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.
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.
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.
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.
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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.