Banoffee Pie Recipe
User Reviews
4.4
Banoffee Pie Recipe
Description
The Banoffee Pie Recipe starts with a crisp, buttery graham cracker crust that forms a sturdy base. Layered over the crust are ripe, thinly sliced bananas that add softness and natural sweetness. The key filling is dulce de leche, which adds a dense, creamy, caramel flavor. The pie is topped with a coffee whipped cream made by incorporating instant espresso powder into heavy cream, sugar, and vanilla, lending a gentle coffee bitterness and a light, airy texture. The finishing touches of chopped hazelnuts or peanuts and chocolate shavings contribute a nutty crunch and subtle chocolate bitterness. This combination creates a dessert with varied textures and balanced sweetness.
The pie is served chilled, making it refreshing and easy to portion. Its rich flavors and textures make it suitable for sharing after meals or at celebrations where a comforting, sweet finish is welcomed.
Practical tips include preparing the crust ahead of time and freezing it for up to three months. The assembled pie can also be made the day before serving. For the bananas, using ones that are ripe but not overly so helps maintain texture and taste. Canned dulce de leche simplifies preparation, though homemade can be substituted with careful boiling of sweetened condensed milk. The coffee whipped cream's espresso powder may be replaced with plain whipped cream if preferred.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (approximately 14 whole graham crackers)
- ⅓ cup light brown sugar
- ½ cup butter melted, unsalted
- Pinch salt
For the Filling:
- 3 banana peeled and sliced ¼-inch thick
- 14 ounces dulce de leche
For the Coffee Whipped Cream:
- 1½ cups heavy cream
- 1½ teaspoons instant espresso powder
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
To Garnish:
- hazelnuts chopped or peanuts
- chocolate shaved
Instructions
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.
- Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas using an offset spatula or back of a spoon.
- Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric hand mixer or stand mixer with whisk attachment, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, until still peaks form (the cream should look billowy and there should be distinct trails left by the whisk in the whipped cream).
- Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Notes
- The graham cracker crust can be substituted with Oreos or chocolate graham crackers for a variation.
- Use ripe bananas with a few brown spots for best texture and flavor, avoiding overly ripe ones.
- Store prepared pie crust in the freezer for up to three months, and assembled pies can be refrigerated for one day before serving.
- Canned dulce de leche is used here, but you can make your own by boiling an unopened can of sweetened condensed milk carefully following safety guidelines.
- The coffee whipped cream can be swapped for plain whipped cream if you prefer to omit espresso flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 79mg | 26% |
| Sodium | 123mg | 5% |
| Potassium | 244mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 48mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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