Recipe Summary
Easy to make dessert, Banoffee Pie! It's perfect for Easter, springtime, or anytime of year you want a moreish dessert!
This easy no-bake banoffee pie recipe layers a chilled graham cracker or digestive biscuit crust with dulce de leche, fresh bananas, and softly whipped cream. It takes 15 minutes to prepare, then needs about 2 hours to chill before slicing, with coffee and dark chocolate available as an optional finish.
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What is Banoffee Pie?
If you have never heard of this delicious treat, you’re probably wondering what banoffee pie is made of. This traditional English dessert is made with bananas, cream, and toffee or dulce de leche. These three layers are stacked on top of a buttery biscuit crust. Variations on the traditional recipe sometimes include coffee and chocolate for an even more indulgent sweet treat.
Eton Mess Parfait is another English dessert built around whipped cream.
Most recipes for banoffee pie require you to make your own dulce de leche by boiling condensed milk. While this a great way to create your own sauce at home, it can get pretty messy if it isn’t done correctly. Instead, take a look at my simple recipe and cut out that difficult step altogether! A jar of premade dulce de leche is one of the easiest ways to make this delicious no-bake pie.
What You’ll Need to Make This Banoffee Pie Recipe:
- Unsalted butter
- Digestive biscuits or graham crackers
- Dulce de Leche
- Bananas
- Lemon juice
- Heavy whipping cream
- Coffee
- Dark chocolate
How to Make Banoffee Pie:
Step One:
- Prepare your pan and ingredients for putting your Banoffee pie together. Start by greasing the tart pan with butter.
- Melt the butter for your crust in the microwave, then set aside to give the butter time to cool.
- Place the digestive biscuits or graham crackers in a food processor and pulse until the cookies resemble fine crumbs.
- If you don’t have a food processor, place them in a zip-top bag and use a rolling pin to crush the cookies.
Step Two:
- Prepare the crust for your pie by adding the butter to the food processor and mixing until the butter and cookies are well combined.
- With no food processor, you can prepare your crust by combining the melted butter and crushed cookies in a bowl. Stir until the two ingredients are combined and begin to stick together.
Step Three:
- Transfer the crust ingredients into the prepared tart pan.
- Press the crust into the pan, making sure the crust is even across the bottom and up the sides of the pan.
- Place the prepared crust in the refrigerator to chill for at least 15 minutes, giving the butter time to harden.
Steo Four:
- When the crust has become firm, remove it from the refrigerator and spread the Dulce de Leche evenly over the shell.
- Combine your banana slices with lemon juice, then spread the slices in an even layer over the top of the Dulce de Leche.
- Chill the pie while you take the time to prepare your fresh whipped cream.
Step Five:
- To make homemade whipped cream, add the heavy whipping cream to the bowl of your stand mixer.
- Beat on low using the whisk attachment and slowly increase the speed to medium, whipping continually until soft peaks begin to form.
- Fold the prepared coffee into the whipped cream to add flavor.
Coffee Infused Babka carries the same coffee-and-chocolate pairing into a tender, swirled sweet bread.
Step Six:
- Spread the whipped cream over the top of the bananas in a smooth and even layer.
- Top the pie with grated or curled chocolate.
- Chill the pie until ready to serve.
Banoffee Pie Tips and Tricks
Making banoffee pie can be a bit difficult for some. But with my easy recipe, you can whip up this delicious English dessert in just a few minutes! These simple tips will make my recipe even easier to prepare:
Use a tart pan with a removable bottom. To prevent your pie from sticking to the pan, I suggest using a tart pan with a removable bottom for best results. A springform pan would also work well for this pie recipe.
To keep your bananas from browning as the cake sets, toss them with some lemon juice. While you won’t be able to taste the tartness of the lemon juice in the pan, it will keep the bananas from becoming soft and brown before you’re ready to serve your pie.
For a sweeter whipped topping, add sugar. For my family, the sweetness of the Dulce de Leche, sweetened coffee, and bananas is enough. But if you prefer sweeter whipped cream, add two tablespoons of sugar to the whipping cream as you whip it.
Other Tasty Recipes to Try:
- Hummingbird Cake
- Apple Pie Filling
- Brioche Bread Pudding with Lemon Curd
Banoffee Pie FAQs
What is banoffee pie?
Banoffee pie is an English dessert layered with bananas, thick caramel or dulce de leche, whipped cream, and a buttery biscuit crust. The name combines banana and toffee.
Is this banoffee pie recipe no-bake?
Yes. This version chills the buttered graham cracker or digestive biscuit crust instead of baking it, then adds dulce de leche, bananas, and whipped cream. Allow 15 minutes of prep and about 2 hours for chilling.
Can you use graham crackers instead of digestive biscuits?
Yes. Digestive biscuits make the British-style base, while graham crackers are an easy substitute. Use 10 ounces of either one and crush them into fine crumbs so the crust packs evenly.
Can you use store-bought dulce de leche?
Yes. A 15-ounce jar keeps this recipe no-bake and skips the long process of caramelizing sweetened condensed milk. Spread it over the chilled crust in an even layer.
How do you keep the bananas from turning brown?
Toss the sliced bananas with a little lemon juice before layering them over the dulce de leche. Keep the finished pie chilled and covered until you’re ready to serve it.
Can you freeze banoffee pie?
For the best texture, cover the pie and refrigerate it for up to 2 days. Freezing can soften the bananas and whipped cream after thawing, so refrigeration is the better choice for this version.
Browse these caramel dessert recipes for more caramel-forward ideas.
How to Make the Best Banoffee Pie
Ingredients Â
MethodÂ
- Lightly butter an 8 – 9 inch tart pan (preferably with a removable bottom, or you can use a springform pan).
- Melt the butter over low heat or in the microwave, cool.
- In a food processor, add the graham crackers or Digestives Biscuits and pulse until you have a fine crumb. Alternatively, place the crackers in a zipper plastic bag and bash away or roll with a rolling pin.
- Pour the cooled, melted butter into the processor and mix until well combined with the cracker crumbs.
- Transfer to the buttered tart pan, pressing down evenly across the bottom and up the sides.
- Place the tart pan into the refrigerator for at least 15 – 30 minutes to allow the shell to firm up.
- Once the shell is ready, spoon the dulce de leche and spread evenly.
- Top the dulce de leche with sliced bananas that have been lightly tossed with lemon juice to prevent them from discoloring. Two large bananas should evenly cover the dulce de leche. If you desire a more banana flavor, add up to 2 more sliced Bananas.
- Place pie in the refrigerator to keep cool while you make the whipped cream.
- In a mixer, add the whipping cream, start off on low, then increase the speed to medium, whipping until soft peaks form.
- If you are using the sweetened coffee to flavor the cream, fold in to swirl it into the cream.
- Now all you need to do is add the whipped cream over the bananas, and top off with a dusting of cocoa powder and grated or curled chocolate if desired.
- Keep in the fridge until ready to serve.
Nutrition
Notes
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Original post 3/21/2017 Updated 2/25/2020
