Description
This classic Banoffee Pie combines a crunchy graham cracker crust with luscious dulce de leche, ripe banana slices, and fluffy whipped cream. Perfectly sweet and creamy, it's an easy no-bake dessert that can be prepared ahead and chilled to set, making it an irresistible treat for any occasion.
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Banoffee Filling
- 1 1/2 cups dulce de leche (canned or homemade)
- 2 to 3 large ripe bananas, sliced
Whipped Cream Topping
- 1 3/4 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Heath toffee bits or chocolate shavings
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom and up the sides of a 9.5-inch pie pan using the back of a small measuring cup to create an even crust.
- Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once done, remove from oven and allow the crust to cool completely before assembling the pie to prevent melting the filling.
- Make the Whipped Cream: In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer or stand mixer with a whisk attachment, beat the cream on medium speed. Gradually add in the powdered sugar and vanilla extract while continuing to beat. Increase speed to medium-high and whip until medium peaks form — firm but still soft.
- Assemble the Pie: Spread the dulce de leche evenly over the cooled graham cracker crust. Next, layer the sliced bananas in one or two even layers on top of the dulce de leche. Finally, spread the whipped cream over the bananas in an even layer.
- Chill the Pie: Place the finished pie in the refrigerator and let it chill for at least 2 hours to allow flavors to meld and the whipped cream to set. For best results, you can prepare it up to one day in advance.
- Garnish and Serve: Just before serving, garnish the pie with Heath toffee bits, chocolate shavings, or a light dusting of sifted cocoa powder to add a final decorative touch and extra flavor.
Notes
- You can make homemade dulce de leche by slowly heating sweetened condensed milk until thick and caramelized, or use canned dulce de leche for convenience.
- Use ripe but firm bananas to avoid mushiness in the pie.
- Ensure the crust is completely cooled before adding the dulce de leche and bananas to prevent melting and sogginess.
- The pie can be assembled a day ahead and refrigerated to enhance flavor and texture.
- For a nutty twist, sprinkle chopped nuts over the whipped cream before chilling.
- If you prefer a less sweet crust, reduce the sugar slightly in the crust mixture.
