Banoffee Pie: the ultimate recipe for a delicious English dessert

If you've never experienced the joy of eating a slice of homemade banoffee pie, you've been missing out. Banoffee pie is an easy-to-make English dessert made from fresh banana slices and toffee, which is where it gets its name, as well as dollops of homemade whipped cream.

It's rich, decadent, and makes a perfect dessert for picnics, barbecues, and other get-togethers. It's a creamy delight, with an irresistible buttery crust that makes each bite superb. Banoffee pie only takes about half an hour to throw together, so it's a great recipe to make ahead.

Banoffee Pie Ingredients

Banoffee pie calls for a graham cracker crust (make it at home or buy it from a store), plenty of fresh bananas, dulce de leche, and toffee, plus whipping cream. Dulce de leche is essential for banoffee pie. Dulce de leche is simply caramelized milk. You can make it by heating sweetened condensed milk until it turns a rich brown color.

How to Make Banoffee Pie

Your first step in making banoffee pie is to make the graham cracker crust. Combine the graham cracker crumbs, butter, sugar, and salt in a bowl, then whisk them so the ingredients are evenly distributed in the mixture. Press the crumbs into a pie dish, then bake it for 8 minutes at 350F.

Once cooled slightly, pour some of the dulce de leche over the crust. Layer the bananas, then garnish with toffee pieces and some more dulce de leche. Beat the heavy cream and sugar until stiff peaks form. Add in the vanilla, then scoop dollops of the whipped cream over the top of the pie. Garnish with a drizzle more of dulce de leche, some chocolate, or chopped nuts, then pop your pie in the fridge for at least half an hour to set. The longer you leave it, the more solid it will get, and the easier your banoffee pie will be to cut!

Banoffee Pie Topping Options

For extra pizazz, garnish your banoffee pie with chocolate shavings. Some chopped nuts would be delicious as well. Try chopped hazelnuts, peanuts, or pecans.

Tips for the Best Banoffee Pie

You can make banoffee pie up to one day in advance.

If your pie is runny, let it set in the fridge a little longer.

To make finer crumbs, pop the graham cracker mixture into a food processor and blitz it a few times.

Be sure not to overbake the crust. Aim for a light golden brown.

Nothing compares to dulce de leche. If you don't have any, you can caramelize sweetened condensed milk. Caramel sauce won't harden so it's not a good substitute in this recipe.

To prevent your bananas from going brown, cover them completely. You can also add a light spritz of lemon juice, but this may impart a lemony flavor, so don't go overboard if you choose this method.

How to Store Banoffee Pie

Place the pie in an airtight container and refrigerate for up to 3 days.

Can You Freeze Banoffee Pie?

Banoffee pie freezes well as long as you don't add the whipped cream to the pie before freezing it. Cream doesn't freeze well, so add the whipped cream after defrosting the pie crust with the banana layer.

More Recipes You'll Like

Pecan pie

Chess pie

Banana pudding

Banana cake

Bananas Foster

Instructions

Preheat your oven to 350F.

Whisk graham cracker crumbs, butter, sugar, and salt in a large bowl. Transfer the crumb mixture to the pie pan. Press the crumbs into the pan, going halfway up the sides of the pie dish. Bake for 8 minutes, then remove and set aside.

Once cooled, pour 1 ½ cups of dulce de leche into the pie crust.

Add a layer of bananas arranged in concentric circles. Top with toffee and ¼ cup dulce de leche.

In a large bowl, beat cream and sugar with an electric hand mixer. Once stiff peaks form, stir in the vanilla.

Scoop the whipped cream over the bananas.

Drizzle teaspoons of dulce de leche into the whipped cream. Swirl with a spoon.

Place in the fridge for at least 30 minutes up to 3 hours. Garnish with extra bits of toffee and banana.

Notes

Use a 9-inch pie dish to make your banoffee pie.