The Best Banoffee Pie
User Reviews
4.5
The Best Banoffee Pie
Description
The Best Banoffee Pie features a crust of finely crushed chocolate sandwich cookies pressed firmly with butter to create a sturdy base. The pie is layered first with a generous spread of dulce de leche, providing a rich caramel foundation. Sliced bananas are then arranged on top, supplying a fresh and slightly sweet element, followed by a scattering of chocolate-covered toffee bits for a crunchy texture. The finishing layer is a lightly whipped cream cheese mixture blended with brown sugar, powdered sugar, and heavy cream to form a fluffy, spreadable topping. The combination of the chocolatey crust, creamy caramel, fresh fruit, toffee crunch, and smooth topping creates a harmonious dessert of varied textures and flavors.
When serving, slicing with a sharp knife helps maintain the layers' integrity, and a generous amount of bananas helps balance the pie's sweetness. The chocolate-covered toffee bits used are ideally the Heath brand, but substitute chopped Heath bars if unavailable.
For best results, use cream cheese at room temperature to avoid lumps in the topping, and ensure the crust is chilled firmly before spreading the dulce de leche to prevent mixing. Adjust the number of bananas if small, adding a third if necessary for a proper balance of flavors.
Ingredients
Crust:
- 24 chocolate sandwich cookies like Oreos or Trader Joe's Joe-Joe's
- 5 tablespoons butter softened
Pie:
- 20 ounces dulce de leche (1 1/2 cans)
- 2 medium banana
- 1 cup Toffee bits chocolate covered
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 8 ounces cream cheese softened to room temperature, light or regular
- ¼ cup brown sugar
Instructions
- Add the cookies and butter to a blender or food processor and process until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate or freeze until set (this makes it easier to spread the dulce de leche over the crust). Spread the dulce de leche over the bottom and up the sides of the chilled crust.
- In a medium bowl, combine the powdered sugar, brown sugar and cream cheese. Whip with a handheld or electric stand mixer until smooth and fluffy. Add the heavy whipping cream and starting at the lowest speed (to avoid splatters), mix until combined. Increase the mixer speed to medium and mix until the mixture is light and creamy and is the consistency of spreadable, thick frosting.
- Slice the bananas about 1/4-inch thick and layer the slices over the dulce de leche in the crust. Sprinkle about 1/2 cup toffee bits over the bananas. Spread the whipped cream filling over the bananas and toffee, making sure to spread all the way to the edges of the pie, covering the bananas completely so they don't brown. Sprinkle the top of the pie with the remaining toffee bits. Chill for 1-2 hours before serving and up to 8 hours (longer than that and the bananas may get a little brown and mushy).
Notes
- Use chocolate-covered toffee bits when possible; chopped Heath bars are a good substitute.
- Ensure cream cheese is at room temperature for a lump-free whipped topping.
- Include plenty of banana slices to balance the pie's sweetness; add a third banana if the ones used are small.
- Chill the cookie crust well before spreading dulce de leche to keep layers distinct.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 802kcal | 40% |
| Carbohydrates | 112g | 37% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 106mg | 35% |
| Sodium | 662mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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