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A slice of banoffee pie on a speckled white plate with a fork resting on the side.

Banoffee Pie

Print Recipe
A buttery graham cracker crust is filled with dulce de leche and sliced bananas, then topped with homemade whipped cream to create an irresistible banoffee pie!
Course Dessert
Cuisine British
Keyword Thanksgiving
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Servings 8 slices
Author Danielle Rye

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (180 grams)
  • ⅓ cup granulated sugar (65 grams)
  • 6 tablespoons unsalted butter melted (85 grams)

Filling

  • 2 (13.4-ounce) cans dulce de leche (2 ¼ cups; 760 grams)
  • 3 large ripe bananas

Whipped Cream

  • 1 cup heavy whipping cream (240 ml)
  • ¼ cup powdered sugar (30 grams)
  • 1 teaspoon pure vanilla extract

Optional Topping

  • Chocolate shavings

Instructions

  • To make the graham cracker crust: Add the graham cracker crumbs to a large mixing bowl and mix in the sugar. Add the melted butter and stir until all of the crumbs are moistened.
  • Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. If needed, use the bottom of a measuring cup to help pack the crust into the pie dish.
  • Bake for 10 minutes or until the crust is lightly browned. Remove from the oven and set aside to cool completely.
  • To assemble the filling: Scoop half of the dulce de leche (a little over 1 cup or one can) into the bottom of the cooled pie crust. Using an angled spatula or the back of a spoon, smooth it out into one even layer.
  • Slice the bananas into ¼-inch thick slices and layer them all over the top of the dulce de leche.
  • Scoop the remaining half of the dulce de leche (a little over 1 cup or one can) on top of the sliced bananas. Using an angled spatula or the back of a spoon, smooth it out into one even layer. Set aside.
  • To make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.
  • Scoop the whipped cream on top of the pie and spread it around all over the top.
  • Transfer to the fridge to chill for at least 3 hours before slicing and serving. Top with chocolate shavings, if desired.

Video

Notes

Storage Instructions: Leftover pie may be covered tightly with plastic wrap or stored in an airtight container in the fridge for 2 to 3 days.