This Banoffee Pie recipe is so easy to make and absolutely delicious and just the best. It's actually my favorite pie! Dulce de leche, bananas and whipped cream are all ordinary ingredients, but put them all together and I can't stop eating!
Banoffee Pie is a popular dessert year round. It is banana caramel pie perfection and is especially popular as a holiday dessert as it's beautiful and delicious. It feels and tastes fancy but is very easy to make.
This was inspired by our Easy Banana Cream Pie and would go great at a dessert table paired with our Double Layer Pumpkin Pie, Caramel Pie, Turtle Pie, and Caramel Apple Pie or our popular OREO Brownie Trifle.
- graham cracker crust - made with graham crackers, salted butter and sugar. While testing this recipe we found people really enjoyed the salted butter in the crust for that salty-sweet flavor.
- sweetened condensed milk- we prefer Eagle brand. Many things name brand doesn't matter, but we like the taste and texture of Eagle brand (not sponsored). The dulce de leche can be made a month in advance and stored in the fridge until ready to use. Allow to come to room temperature before use.
- bananas - fresh bananas, ripened to your preferred ripeness. My family likes them mostly ripe with just a touch of green left on the ends.
- whipped cream - made from heavy whipping cream, powdered sugar and vanilla.
How to Make Banoffee Pie
Use these process shots to help get the results you are wanting. The pictures can help with presentation and texture.
1. First: Make the dulce de leche by placing a can of sweetened condensed milk in a large pot of boiling water. Boil for 3 hours, checking every 20 minutes to make sure the can stays covered. Allow to cool 20 minutes. Make the graham cracker crust by crushing the graham crackers and mixing with melted butter and pressing into the pie plate.
2. Bake crust in a 350*F oven for 4 minutes to set. Remove from oven and allow to cool. Open sweetened condensed milk and pour the dulce de leche onto the graham cracker crust. Carefully smooth across the crust, being careful as the dulce de leche is thick and sticky and can pull up the crust a bit. Refrigerate for 3 hours.
3. Slice bananas into rounds, around ¼ inch thick. Cover the dulce de leche in the bananas. Try not keep eating if you happen to sample this deliciousness 😉
4. Make the whipped topping by using the whisk attachment and an electric mixer. Beat the heavy whipping cream and vanilla until it just starts to thicken a little bit. Add the powdered sugar and beat until stiff peaks form. Spread across bananas.
Hint: Garnish to make it prettier! Some ideas are: toffee bits, more bananas, chocolate shavings or curls or a light dusting of cocoa powder (be careful not to overload with chocolate!)
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Banoffee Pie with Pretzel Crust - Use 2 cups crushed pretzels and instead of the graham crackers and 5 Tablespoons butter for that salty sweet goodness!
- Chocolate - for a chocolate version, use 2 ½ cups crushed chocolate cookies and 5 Tablespoons butter for the crust. Then top with chocolate syrup or hot fudge while serving.
- Pre-made crust - feel free to use a store bought crust to go with this! We always prefer homemade, but store bought will work in a pinch!
Learn From Us
Even though I've made this dozens of times (like I said, it is my favorite pie!) A few years ago I didn't check my recipe before I started and forgot to factor in cooling time. I ended up with a pie that did not have time to set up and was a mess! While this is very easy to make and the active time making it is about 10 minutes, the passive time on it is about 6 hours, so plan accordingly.
Storing Banoffee Pie
Store in the refrigerator for up to 2 days. It won't go bad for quite a bit longer. However, the whipped topping will start to weep into the rest of the pie, so we do recommend eating it up within a couple days!
We have not tried freezing this recipe. If you decide to freeze, freeze while it's still fresh and allow to thaw on the counter for one hour before eating. Do not thaw a long time or the whipped topping will melt everywhere.
Make sure to let the dulce de leche cool completely before opening or hot dulce de leche will spurt everywhere. I have burned myself opening a can too soon! A good rule of thumb is room temperature or very slightly warm to the touch.
- 1 9" pie plate
For the crust:
- 9 sheets graham cracker crushed
- ¼ cup salted butter melted
- 3 Tablespoons sugar see notes below!
For the dulce de leche:
- 14 ounce can sweetened condensed milk
For the whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
- 3 bananas sliced
Optional for garnish:
- toffee bits
- cocoa powder or chocolate shavings/ crumbles
Make the Dulce De Leche:
- Remove the label from a 14 oz. can of sweetened milk and place in a large pot and cover with water. Then fill it some more. You want it to be pretty deep in the water, the water should cover the can by 2 or more inches.
- Boil the water for 3 hours, checking the water every 20-30 minutes and adding more whenever the water starts to get low. The can could explode if it isn't covered in water. After 3 hours of cooking, allow the dulce de leche to cool to room temperature or to where the can feels only slightly warm to the touch.
Graham Cracker Crust:
- Preheat oven to 350*F.
- Combine the crushed graham crackers, butter and sugar with a fork. Pour into a 9" pie plate and push into the bottom and up the sides of the plate.
- Bake in a preheated oven for 4 minutes to set the crust. This part is optional, but helps the crust stay in place while spreading the dulce de leche. Allow the crust to cool completely.
Assembly and Whipped Cream:
- Open the can of cooked and cooled sweetened condensed milk and place dulce de leche on the graham cracker crust. Spread it out evenly then refrigerate for 2-4 hours.
- After it's cooled, slice the bananas into rounds. Place the banana rounds on top of the dulce de leche. Gently press bananas slightly down into the dulce de leche. Put back in the refrigerator while you make the whipped topping.
- Next, make the whipped topping. Using the wire attachment on an electric mixer, whip the heavy whipping cream and vanilla in a large bowl just until it starts to thicken a bit. Add the powdered sugar. You can add more if you like it sweeter, but the pie is pretty sweet already from the dulce de leche. Mix on high until peaks begin to form, another minute or two.
- Spoon over top of the bananas and spread it around evenly.
- Top with any garnishes desired: toffee bits, more bananas, chocolate shavings, cocoa powder.
- Serve immediately and Enjoy!