Banoffee Pie

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Banoffee Pie is the kind of dessert that manages to be both nostalgic and impressive all at once. With a crunchy graham cracker crust, a layer of thick dulce de leche, fresh banana slices, clouds of whipped cream, and dark chocolate shavings on top, every bite feels like a celebration. It requires no baking and minimal fuss, making it a go-to treat for holidays, dinner parties, or spontaneous sweet cravings.

The combination of flavors is irresistible: the buttery base anchors the pie, while the caramel and banana bring a sweet, fruity richness. Add in the airy whipped topping and those chocolate curls for contrast, and you have a dessert that’s delightfully balanced and dangerously addictive.

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What Kind of Crust Works Best for Banoffee Pie?

Graham cracker crust is a classic choice for Banoffee Pie because it’s easy to make and offers just the right amount of sweetness and crunch. However, you can also try digestive biscuits or crushed Biscoff cookies for a spiced twist. The key is a crust that holds together well and doesn’t overpower the creamy filling.

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Ingredients for the Banoffee Pie

Graham Cracker Crumbs
Used as the pie base, these crumbs are buttery and slightly sweet, providing structure and contrast to the creamy layers above.

Butter (unsalted)
Melted butter binds the graham crumbs together, allowing them to set into a firm crust when chilled.

Sweetened Condensed Milk (for Dulce de Leche)
This is slowly cooked until it becomes thick, golden, and caramel-like—the heart of the pie’s flavor.

Bananas (ripe but firm)
Freshly sliced bananas add natural sweetness and a fresh bite to the rich caramel.

Heavy Whipping Cream
Whipped into soft peaks, it creates a light and fluffy topping that balances the dense filling.

Powdered Sugar
Adds gentle sweetness to the whipped cream without making it grainy.

Dark Chocolate (for shavings)
Optional but highly recommended for a finishing touch. The chocolate adds a hint of bitterness and elegance.

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How To Make the Banoffee Pie

Step 1: Create the Crust

In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish. Chill in the fridge for at least 30 minutes to set.

Step 2: Make the Dulce de Leche

If you’re making it from scratch, pour sweetened condensed milk into a saucepan and simmer over low heat, stirring frequently, until it thickens and turns golden brown—this can take about 45–60 minutes. Let it cool slightly before spreading.

Step 3: Assemble the Filling

Once the crust is firm, spoon the cooled dulce de leche over it and spread it evenly. Slice the bananas and arrange them in a single layer on top of the caramel.

Step 4: Whip the Cream

Using a hand mixer or stand mixer, beat heavy whipping cream with powdered sugar until soft peaks form. Be careful not to overwhip—it should be light and billowy, not stiff.

Step 5: Add the Final Layers

Dollop or pipe the whipped cream over the bananas, smoothing it out gently. Use a vegetable peeler to shave dark chocolate over the top for a beautiful and decadent finish.

Step 6: Chill Before Serving

Let the assembled pie chill for at least 1–2 hours in the refrigerator. This helps all the layers firm up and the flavors meld beautifully. Slice and serve cold for the best texture.

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How to Serve and Store Banoffee Pie

Banoffee Pie is best served chilled, straight from the fridge. Use a sharp knife to cut clean slices, wiping the blade between cuts for the prettiest presentation. This pie pairs beautifully with a cup of espresso or a glass of cold milk.

For storage, cover the pie loosely with foil or plastic wrap and refrigerate for up to 3 days. The bananas may darken slightly, but the flavors will continue to deepen. If you’re preparing in advance, you can assemble the crust and dulce de leche ahead and add the bananas and cream the day you plan to serve.

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Frequently Asked Questions

How do I make dulce de leche from scratch?

You can make it by simmering sweetened condensed milk in a saucepan for 45–60 minutes, stirring frequently until it thickens and turns a rich caramel color. Alternatively, you can bake it or use a pressure cooker.

Can I use store-bought dulce de leche?

Absolutely! It saves time and works just as well. Look for it near the canned milk or international foods section.

What kind of bananas are best?

Choose ripe but firm bananas—they should be yellow with minimal brown spots. Overripe bananas can become too mushy in the pie.

Can I make Banoffee Pie ahead of time?

Yes. Make the crust and caramel layers up to 2 days in advance. Add bananas and whipped cream the same day you plan to serve for optimal freshness.

How can I keep bananas from turning brown?

Toss banana slices lightly in lemon juice before layering. This helps slow oxidation without affecting the flavor too much.

Is Banoffee Pie freezer-friendly?

Not really. Freezing affects the texture of the bananas and whipped cream. It’s best enjoyed fresh from the fridge.

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Want More Dessert Ideas with a Twist?

If you’re loving this Banoffee Pie, here are a few other indulgent options you’ll want to try next:

• Chocolate Caramel Dump Cake for gooey, spoonable sweetness.
• Peanut Butter Truffles that melt in your mouth.
• No Bake Orange Creamsicle Pie for something citrusy and refreshing.
• Caramel Reeses Oreo Cheesecake if you’re all in on rich layers.
• Strawberry Puff Pastry Hearts for a lighter fruity bite.

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And let me know in the comments how yours turned out. Did you drizzle extra chocolate? Try a Biscoff crust? Maybe you added a splash of vanilla to the whipped cream?

I love hearing how you make each recipe your own. Got questions or a unique twist? Let’s swap tips and keep the baking inspiration flowing!

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