Description
This classic Banoffee Pie features a crunchy graham cracker crust, a luscious layer of dulce de leche, fresh banana slices, and fluffy whipped cream, making it a delightfully easy dessert that's loved by everyone.
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 and Topping
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
- 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
- Preheat and prepare crust: Preheat the oven to 350°F (177°C). If using full graham crackers, grind them into fine crumbs using a food processor or blender. Combine graham cracker crumbs and granulated sugar in a medium bowl, then stir in melted butter until thick and sandy with no large chunks.
- Form crust: Pour the crumb mixture into an ungreased 9-inch pie dish. Pat the crumbs down gently with your hand or a small flat-bottomed measuring cup to compact the crust evenly on the bottom and up the sides, avoiding heavy packing to keep the crust from becoming too hard. Use a spoon to round the edges where the crust meets the bottom for better stability.
- Bake the crust: Bake the crust for 15 minutes, then remove and let it cool for 15 minutes.
- Whip cream: Using a hand mixer or stand mixer 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 mean the cream holds shape but is still soft and silky, perfect for topping.
- Assemble the pie: Spread the dulce de leche evenly over the cooled crust. Arrange sliced bananas in 1 to 2 layers on top of the dulce de leche. Spread the whipped cream over the banana layer to cover completely.
- Chill: Refrigerate the pie uncovered for at least 2 hours and up to 1 day to set and meld the flavors.
- Garnish and serve: Before serving, optionally garnish with chocolate shavings, chopped nuts, or toffee bits. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- This easy banana toffee pie perfectly balances crunchy crust, creamy dulce de leche, fresh bananas, and light whipped cream for an irresistible dessert.
- Do not over-pack the crust, as this will make it too hard and affect texture.
- Medium peaks on whipped cream are ideal for texture and appearance, so watch the mixing closely.
- For best results, chill the pie long enough to allow flavors to meld and the whipped cream to set.
- If dulce de leche isn’t available, caramel sauce can be a substitute, but dulce de leche provides authentic flavor.
- Optional toppings add a nice decorative touch and additional texture but can be omitted if desired.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
