Welcome to the ultimate Banoffee Pie Recipe! If you’ve been searching for a dessert that masterfully combines a crunchy biscuit base, luscious dulce de leche, fresh bananas, and a mountain of whipped cream, you’ve found it. This guide is designed for enthusiastic home cooks ready to create a show-stopping dessert. We’re covering every detail, from creating the perfect crust to mastering the toffee filling, ensuring a perfect pie every single time. Forget store-bought imitations; this homemade version is pure, unadulterated bliss and surprisingly simple to assemble.
This recipe is more than just a list of instructions; it’s a promise of a decadent experience. Whether you’re making it for a special occasion or a simple weeknight treat, this banoffee pie is guaranteed to impress your family and friends.
What is Banoffee Pie?
Banoffee Pie is a classic English dessert made from four irresistible layers: a buttery biscuit (or graham cracker) crust, a rich and creamy toffee filling made from dulce de leche, sliced fresh bananas, and a generous topping of softly whipped cream. Its name is a portmanteau of “banana” and “toffee,” perfectly describing the star flavors. It’s a no-bake dessert, making it an excellent choice for any time of year.
Why You’ll Love This Banoffee Pie Recipe
- Incredibly Decadent: The combination of textures and flavors is pure indulgence.
- No-Bake & Easy: The assembly is straightforward, with no oven time required for the main pie.
- Perfectly Balanced: The sweetness of the toffee is perfectly cut by the fresh bananas and light whipped cream.
- Show-Stopper Dessert: It looks as amazing as it tastes, making it perfect for impressing guests.
Key Ingredients for The Perfect Pie
Crafting the best Banoffee Pie Recipe starts with quality ingredients. Here’s what you’ll need for each glorious layer.
For the Crust:
- Digestive Biscuits or Graham Crackers: The traditional choice is digestive biscuits, but graham crackers work beautifully for a classic American-style crust.
- Unsalted Butter: Melted butter is the glue that holds our crunchy crust together.
For the Toffee Filling:
- Sweetened Condensed Milk: This is the magic ingredient. We’ll transform it into a thick, glorious dulce de leche. You can also use a store-bought can of dulce de leche for a shortcut.
For the Fruit and Topping:
- Ripe Bananas: Use bananas that are ripe but still firm. They should be sweet but not mushy.
- Heavy Whipping Cream: For a light and airy topping. Ensure it’s well-chilled before whipping.
- Powdered Sugar: To lightly sweeten the whipped cream and provide stability.
- Vanilla Extract: A splash of vanilla adds depth to the whipped cream.
- Chocolate Shavings: Optional, but highly recommended for a beautiful and tasty garnish.
How to Make Banoffee Pie Step-by-Step
Ready to build your masterpiece? Follow these simple steps for a flawless Banoffee Pie.
Step 1: Make the Dulce de Leche
This is the heart of our Banoffee Pie Recipe. You have two options:
The Boiling Method (From Scratch):
- Remove the label from a can of sweetened condensed milk.
- Place the unopened can in a deep pot and cover it completely with water, ensuring there are at least 2 inches of water above the can.
- Bring the water to a gentle simmer and cook for 2.5 to 3 hours. Crucially, you must monitor the water level and add more hot water as needed to keep the can fully submerged at all times.
- Carefully remove the can from the pot using tongs and let it cool completely on the counter for at least 1 hour before opening. Opening it while hot can be dangerous.
The Shortcut Method:
Simply purchase a can of pre-made dulce de leche. This saves time and delivers a consistently delicious result.
Step 2: Prepare the Biscuit Crust
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Melt the butter in the microwave or a small saucepan.
- In a medium bowl, mix the biscuit crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it tightly.
- Chill the crust in the refrigerator for at least 30 minutes to firm up.
Step 3: Assemble the Pie
- Once the crust is chilled and your dulce de leche is cool, spread the dulce de leche evenly over the bottom of the crust.
- Slice the bananas into 1/4-inch thick rounds. Arrange them in a single, even layer over the dulce de leche.
- In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
- Spoon or pipe the whipped cream over the banana layer, creating beautiful swirls or peaks.
- Garnish with chocolate shavings, if using.
Step 4: Chill and Serve
For the best flavor and texture, chill the assembled banoffee pie in the refrigerator for at least 4 hours, or preferably overnight. This allows the layers to set and the flavors to meld together beautifully. Serve chilled.
Pro Tips for Success
- Don’t Rush the Cooling: Ensure your dulce de leche is completely cool before spreading it on the crust to prevent the crust from becoming soggy.
- Use Firm Bananas: Overly ripe or mushy bananas will release too much moisture and can make the pie runny.
- Prevent Browning Bananas: If making ahead, you can lightly brush the banana slices with lemon juice to prevent browning, but be aware this can add a slight citrus note. It’s often best to add the bananas just before the cream if this is a concern.
- Stabilize Your Cream: For extra stability, especially in warm weather, you can add a tablespoon of instant vanilla pudding mix to the cream while whipping.
Variations and Substitutions
While the classic recipe is divine, feel free to get creative!
- Crust Ideas: Try a crust made from Biscoff cookies or even a No-Bake Oreo Pie crust for a chocolatey twist.
- Flavor Add-ins: Add a teaspoon of instant espresso powder to the whipped cream for a coffee-flavored topping. For a different kind of caramel flavor, you could even experiment with a rich date caramel sauce (coming soon).
- Different Pies: If you love this pie, you might also enjoy making a classic Chocolate Chip Cookie Pie or some festive Pecan Pie Bars.
Storing Your Banoffee Pie
Store any leftover banoffee pie covered in the refrigerator. It is best enjoyed within 2-3 days, as the bananas will soften and the crust may lose some of its crunch over time. Due to the fresh bananas and cream, this pie does not freeze well.
Yes, you can assemble the pie up to 24 hours in advance. For the best results, wait to add the whipped cream topping and banana layer until just a few hours before serving to keep it as fresh as possible and prevent the bananas from browning.
While you can use a very thick caramel sauce, traditional dulce de leche is recommended. It’s made by slowly heating sweetened condensed milk, resulting in a much thicker, richer, and more stable filling that sets properly in the pie.
Banoffee Pie is best enjoyed within 2 to 3 days. Store it covered in the refrigerator. After a few days, the banana layer will soften and the biscuit crust may lose some of its crunch.
The crust is traditionally made from crushed digestive biscuits mixed with melted butter. However, graham cracker crumbs are a very common and delicious substitute that provides a similar crunchy, buttery base.
A runny banoffee pie is usually caused by using overripe, mushy bananas which release excess liquid, or by not chilling the pie long enough for the dulce de leche and cream to set properly. Using firm bananas and chilling for at least 4 hours is key!
Yes, you can assemble the pie up to 24 hours in advance. For the best results, wait to add the whipped cream topping and banana layer until just a few hours before serving to keep it as fresh as possible and prevent the bananas from browning.
While you can use a very thick caramel sauce, traditional dulce de leche is recommended. It’s made by slowly heating sweetened condensed milk, resulting in a much thicker, richer, and more stable filling that sets properly in the pie.
Banoffee Pie is best enjoyed within 2 to 3 days. Store it covered in the refrigerator. After a few days, the banana layer will soften and the biscuit crust may lose some of its crunch.
The crust is traditionally made from crushed digestive biscuits mixed with melted butter. However, graham cracker crumbs are a very common and delicious substitute that provides a similar crunchy, buttery base.
A runny banoffee pie is usually caused by using overripe, mushy bananas which release excess liquid, or by not chilling the pie long enough for the dulce de leche and cream to set properly. Using firm bananas and chilling for at least 4 hours is key!
Share Your Masterpiece!
You’ve just created a truly unforgettable dessert with this Banoffee Pie Recipe! We know you’ll love the delightful combination of flavors and textures. If you make this recipe, don’t forget to leave a comment below and share your creation on Pinterest! We can’t wait to see your beautiful pies.
Banoffee Pie Recipe: The Ultimate Guide to a Classic Dessert
The ultimate Banoffee Pie Recipe! Learn how to make this classic English dessert with a buttery biscuit crust, rich dulce de leche, fresh bananas, and a mountain of whipped cream. A perfect no-bake dessert for any occasion.
Ingredients
Equipment
Instructions
Make the Dulce de Leche- Place an unopened can of sweetened condensed milk (label removed) in a deep pot. Cover completely with at least 2 inches of water.
- Bring to a gentle simmer and cook for 2.5-3 hours, ensuring the can remains fully submerged at all times by adding more hot water as needed.
- Carefully remove the can and let it cool completely on the counter before opening. Alternatively, use one can of store-bought dulce de leche.
Prepare the Crust- Crush the digestive biscuits or graham crackers into fine crumbs.
- Mix the crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.
Assemble the Pie- Spread the cooled dulce de leche evenly over the chilled crust.
- Slice the bananas and arrange them in a single layer over the dulce de leche.
- In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the pie with the whipped cream and garnish with chocolate shavings.
- Chill for at least 4 hours before serving.
Notes
Tip 1: Ensure the can of condensed milk stays completely submerged while simmering to prevent it from overheating.
Tip 2: Use ripe but firm bananas to avoid a soggy pie.
Tip 3: For the best results, chill the pie overnight to allow the flavors to meld perfectly.
Banoffee Pie Recipe: The Ultimate Guide to a Classic Dessert
Ingredients
Equipment
Instructions
- Place an unopened can of sweetened condensed milk (label removed) in a deep pot. Cover completely with at least 2 inches of water.
- Bring to a gentle simmer and cook for 2.5-3 hours, ensuring the can remains fully submerged at all times by adding more hot water as needed.
- Carefully remove the can and let it cool completely on the counter before opening. Alternatively, use one can of store-bought dulce de leche.
- Crush the digestive biscuits or graham crackers into fine crumbs.
- Mix the crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.
- Spread the cooled dulce de leche evenly over the chilled crust.
- Slice the bananas and arrange them in a single layer over the dulce de leche.
- In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the pie with the whipped cream and garnish with chocolate shavings.
- Chill for at least 4 hours before serving.
Notes
Tip 2: Use ripe but firm bananas to avoid a soggy pie.
Tip 3: For the best results, chill the pie overnight to allow the flavors to meld perfectly.
