Description
This classic Banoffee Pie features a crunchy graham cracker crust layered with smooth dulce de leche, fresh banana slices, and a fluffy whipped cream topping, making it a delightful and irresistible dessert that's easy to prepare and perfect for any occasion.
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
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
Topping
- 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
- Prepare the crust: Preheat the oven to 350°F (177°C). If using whole graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, mix the graham cracker crumbs with granulated sugar, then stir in melted butter until the mixture is thick and sandy. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch pie dish using medium pressure, smoothing the surface and rounding the edges to prevent crumbling.
- Bake the crust: Bake the crust in the preheated oven for 15 minutes, then remove and let it cool for 15 minutes to set.
- Make whipped cream topping: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks should hold shape but still be soft and pipeable.
- 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. Finally, spread the whipped cream over the bananas evenly.
- Chill and garnish: Refrigerate the assembled pie uncovered for at least 2 hours and up to 1 day to set. Before serving, garnish with optional toppings such as chocolate shavings, chopped nuts, or toffee bits.
- Storage: Cover any leftover pie and store it in the refrigerator for up to 5 days to maintain freshness.
Notes
- This easy banoffee pie combines a crunchy crust with rich dulce de leche, fresh bananas, and fluffy whipped cream for a truly indulgent dessert.
- For the crust, avoid packing too hard to keep it from becoming overly dense and hard.
- Use medium peaks in whipped cream for a perfect texture that holds but remains soft and creamy.
- Optional toppings add an extra touch of flavor and texture, but the pie is delicious on its own.
- Leftovers can be refrigerated up to 5 days; the crust may soften slightly but will still be tasty.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
