Description
A classic British dessert, Banoffee Pie combines a crunchy graham cracker crust with rich dulce de leche, fresh sliced bananas, and fluffy whipped cream for a luscious, irresistible treat.
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
Whipped Cream
- 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
- Toffee bits
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (177°C). If using whole graham crackers, pulse them in a food processor or blender until fine crumbs form. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles thick, coarse sand.
- Form Crust in Pie Dish: Pour the crumb mixture into an ungreased 9-inch pie dish. Pat the crumbs down evenly with your hand or a flat-bottom measuring cup, pressing gently to form a compact crust that goes up the sides. Avoid pressing too firmly to keep the crust tender. Use a spoon to round the edges where the base meets the sides to prevent crumbling.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes until set and lightly golden. Remove and allow it to cool completely for about 15 minutes before adding the filling.
- Make Whipped Cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes. The cream should be firm enough to hold its shape but still soft and fluffy.
- Assemble Pie: Spread the dulce de leche evenly on top of the cooled crust. Arrange the banana slices in one or two layers over the dulce de leche. Then spread the whipped cream gently over the bananas, covering the top.
- Chill and Garnish: Refrigerate the assembled pie uncovered for at least 2 hours or up to 1 day to set. Just before serving, garnish with optional chocolate shavings, chopped nuts, or toffee bits if desired.
- Storage: Cover and store any leftovers tightly in the refrigerator for up to 5 days. For best texture, avoid freezing the whole pie; however, individual slices can be frozen for up to 3 months.
Notes
- Make Ahead: Bake and cool the crust, then store tightly covered in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw before using.
- Dulce de leche can be made up to 2 weeks ahead and stored tightly covered in the refrigerator.
- The fully assembled pie can be made 1 day in advance and stored uncovered in the refrigerator.
- Freezing the assembled pie is not recommended due to texture changes, but frozen slices are acceptable.
- To prevent bananas from browning under the whipped cream, lightly toss banana slices in fresh lemon juice before layering.
- If graham crackers aren’t available, digestive biscuits can be used with slight adjustments in quantities and baking times.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 410
- Sugar: 30g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
