Banoffee Pie
User Reviews
4.9
Banoffee Pie
Description
Banoffee Pie features a base of graham cracker crumbs mixed with butter, brown sugar, and salt, baked briefly until set to form a crisp crust. A thick layer of dulce de leche is spread over the crust, topped with thinly sliced bananas arranged in overlapping circles. Toffee bits add texture and a complementary crunch to the sweet filling. Whipped cream beaten with sugar and vanilla crowns the pie, with additional dulce de leche swirled on top for extra richness.
The pie is chilled to allow the layers to meld and the filling to firm up, preventing browning of the bananas and ensuring clean slices despite the soft textures. Its combination of buttery crust, creamy caramel, fresh fruit, and airy cream offers a balanced blend of textures and flavors.
Common garnishes include more toffee bits, banana slices, or shaved chocolate to enhance both appearance and taste. The pie is best served chilled and keeps in the refrigerator for a few days. The crust can be made ahead and frozen separately if needed.
Ingredients
- 2 cups graham cracker crumbs
- 10 Tbsp. butter melted, unsalted
- ¼ cup brown sugar
- 1 pinch kosher salt
- 2 cups dulce de leche divided
- 3 banana sliced, plus additional, for garnish
- ½ cup Toffee bits plus additional, for garnish
- 1 pint heavy whipping cream
- 3 Tbsp. granulated sugar
- ½ tsp. vanilla extract
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.
- Firmly press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake until lightly set, about 8 minutes. Set aside.
- Pour 1½ cups dulce de leche into bottom of crust.
- Top with bananas, arranging in concentric circles, overlapping slightly.
- Sprinkle with ½ cup toffee bits; drizzle with ¼ cup dulce de leche.
- Using a stand mixer or hand mixer, beat cream and 3 Tbsp. sugar at medium high speed until soft peaks form. Stir in vanilla.
- Spoon whipped cream over banana layer.
- Drop teaspoons of dulce de leche over whipped cream layer; swirl using the back of a spoon.
- Refrigerate 30 minutes to 3 hours.
- Garnish with toffee bits and banana slices.
Notes
- Use a food processor or a rolling pin inside a sealed bag to achieve fine graham cracker crumbs for the crust.
- Do not overbake the crust; it should be lightly browned to avoid becoming too hard.
- Cool the crust completely before adding the filling to maintain texture.
- Use dulce de leche for the filling rather than caramel sauce, as caramel may remain too runny when chilled.
- Dolloping the whipped cream gives the pie a rustic, pillowy texture rather than a smooth finish.
- Cover bananas completely with dulce de leche and cream to slow browning; a light squeeze of lemon juice can also help without affecting the flavor.
- Chill the assembled pie for 30 minutes to 3 hours to firm the filling for slicing.
- Garnish with shaved chocolate, nuts, or additional toffee and banana slices to your preference.
- Store the pie in the fridge for 2-3 days; crust freezes well for up to 3 months but avoid freezing the complete pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 596kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 136mg | 45% |
| Sodium | 185mg | 8% |
| Potassium | 261mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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