Banoffee Pie with Caramelized Dulce de Leche Recipe

I’m so excited to share this Banoffee Pie with Caramelized Dulce de Leche Recipe with you because it has become one of my all-time favorite desserts to whip up when I want to impress with minimal stress. Imagine a crunchy, buttery graham cracker crust layered with dreamy, homemade caramelized dulce de leche, fresh banana slices, and topped off with fluffy whipped cream—the flavors meld together so perfectly every single time. If you love the mix of creamy, sweet, and crunchy textures, this pie is going to totally win you over.

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Ingredients You’ll Need

One of the best things about this Banoffee Pie with Caramelized Dulce de Leche Recipe is how these simple ingredients come together to give you layers of flavor and texture. I usually pick ripe bananas—just slightly firm—to avoid overly mushy slices, and I always recommend homemade dulce de leche for that authentic caramel punch.

• Graham cracker crumbs: Use full sheet crackers crushed finely; this forms the sturdy yet tender base.
• Granulated sugar: Adds just the right touch of sweetness to your crust.
• Unsalted butter: Melted and mixed into crumbs to bind everything together.
• Dulce de leche: I prefer homemade for freshness, but store-bought works in a pinch.
• Bananas: Firm but ripe, sliced to layer over the caramel layer.
• Heavy cream (or whipping cream): To whip up fluffy topping with just a hint of sweetness.
• Confectioners’ sugar: Helps achieve smooth, sweet whipped cream without graininess.
• Vanilla extract: Adds warmth and depth to the whipped cream.
• Optional toppings: Chocolate shavings, toffee bits, or chopped nuts add a wonderful decorative crunch and extra flavor.

Variations

I love making this Banoffee Pie my own by tweaking just a bit here and there—sometimes adding a zing of citrus or going nuts for extra crunch. You can make it truly yours!

• Add a splash of lemon juice to bananas: I discovered this trick to keep the banana slices from browning, especially when preparing the pie a day ahead. It’s subtle and keeps things fresh.
• Use digestive biscuits instead of graham crackers: In some countries where graham crackers aren’t common, I’ve swapped in digestive biscuits with great results for the crust texture.
• Dairy-free options: For a dairy-free twist, try coconut cream for the topping and vegan butter for the crust—just know the whipped cream texture will be a bit different but still delicious.
• Chocolate drizzle topping: My family goes crazy when I add a bit of melted dark chocolate drizzled on the whipped cream before serving.

How to Make Banoffee Pie with Caramelized Dulce de Leche Recipe

Step 1: Crafting the Perfect Graham Cracker Crust

First things first—preheat your oven to 350°F (177°C). If you’re starting with whole graham crackers, I recommend pulsing them in a food processor until you get fine crumbs; it gives the crust a wonderful texture that holds well but still feels tender. Mix your crumbs with sugar, then stir in melted butter until everything is thick and sandy. When pressing the crust into your pie dish, don’t pack it down too hard—I’ve learned that patting gently until it’s firm but not dense prevents a hard crust. A neat trick is to use the bottom of a flat measuring cup to smooth the surface, and running a spoon around the edges helps shape a rounded border that stays together better. Bake this for about 15 minutes, then let it cool completely.

Step 2: Making Your Own Caramelized Dulce de Leche

I used to shy away from making dulce de leche because I thought it was complicated, but this method using sweetened condensed milk in the oven changed everything. Pour the condensed milk into a pie dish, place it in a roasting pan, then fill the pan halfway with hot water. Cover loosely with foil and bake at 350°F for about 2 hours, replenishing hot water halfway through. The result is this golden, thick, caramel delight that tastes so rich and homemade. Once cooled, spread the dulce de leche evenly over your cooled crust—you’ll see how it instantly transforms the base.

Step 3: Layering Bananas and Whipped Cream

Slice your bananas just before layering so they stay fresh. Arrange them in one or two neat layers atop the caramel. For the whipped cream, whip cold heavy cream with confectioners’ sugar and vanilla until medium peaks form—it should hold its shape but still be light and fluffy. Spread or pipe the whipped cream over the bananas, getting ready to wow everyone. Refrigerate your pie uncovered for at least 2 hours so the layers set beautifully together.

How to Serve Banoffee Pie with Caramelized Dulce de Leche Recipe

Garnishes

I love finishing this pie with a generous sprinkle of chocolate shavings—they add a little bitterness that balances the sweetness—and a scattering of toffee bits for crunch. If you want a bit of nuttiness, chopped toasted hazelnuts or pecans are fantastic. These tiny touches make the pie feel a little extra special when you serve it.

Side Dishes

This pie is rich enough to stand on its own, but I sometimes like to offer a dollop of fresh berries on the side to add brightness. A small cup of strong coffee or black tea pairs beautifully, cutting through the sweetness.

Creative Ways to Present

For a fun twist at parties, I’ve tried assembling this pie as individual mini parfaits layered in glasses—crumbs, caramel, bananas, whipped cream—so everyone gets their own portion and the layers look gorgeous. Sometimes, I pipe the whipped cream with a star tip for swirl effects or dust a pinch of cocoa powder for a little extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover pie stores wonderfully in the fridge, but I always cover it loosely if the whipped cream is fresh to keep its texture. It stays delicious up to 5 days, and I find it actually tastes better when the flavors have had a day or two to meld.

Freezing

Freezing the whole assembled pie isn’t my favorite because the bananas and whipped cream don’t thaw well—they get watery or mushy. But freezing individual slices is a different story. I wrap slices tightly in plastic wrap then foil, freeze for up to 3 months, and they thaw okay for a quick treat when you’re craving something sweet.

Reheating

This pie is best enjoyed chilled, so I don’t recommend reheating. Instead, take it out of the fridge about 10 minutes before serving so it softens slightly and the flavors shine through.

FAQs

Final Thoughts

This Banoffee Pie with Caramelized Dulce de Leche Recipe holds a special place in my heart because it’s a crowd-pleaser that looks and tastes like a showstopper without hours of fuss. I know you’ll enjoy making it just as much as eating it, especially once you’ve nailed that homemade dulce de leche. It’s perfect for birthdays, holidays, or whenever you want to treat yourself to something deeply comforting and indulgent. Give it a try—you’re going to love how easy and rewarding this pie is!

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