Description
A classic Banoffee Pie featuring a crunchy graham cracker crust, luscious dulce de leche, layers of fresh banana slices, and a fluffy whipped cream topping, perfect for an indulgent dessert that’s easy to prepare and sure to delight.
Ingredients
Scale
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Filling and Topping
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
- 2 cups (480ml) cold heavy cream or heavy whipping cream
- 1/4 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
Optional Garnish
- Chocolate shavings
- Chopped nuts
- Toffee bits
Instructions
- Prepare the crust: Preheat oven to 350°F (177°C). If using whole graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until the mixture is thick and sandy. Press the mixture gently into the bottom and up the sides of an ungreased 9-inch pie dish to form a compact crust without packing it too hard.
- Bake the crust: Place the pie dish in the preheated oven and bake the crust for 15 minutes. Remove and allow it to cool completely for 15 minutes.
- Whip the cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream with sugar and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
- Assemble the pie: Spread the dulce de leche evenly over the cooled crust. Arrange the banana slices on top of the dulce de leche in one or two layers. Then gently spread the whipped cream over the bananas.
- Chill: Refrigerate the assembled pie uncovered for at least 2 hours and up to 1 day to allow flavors to meld and the topping to set.
- Garnish and serve: Before serving, decorate with optional chocolate shavings, chopped nuts, or toffee bits as desired. Cover and store leftovers in the refrigerator for up to 5 days.
Notes
- Use full sheet graham crackers for best results; finely ground crumbs help create a sturdy crust.
- Press the crust gently to avoid a hard or crumbly texture.
- Medium peaks on whipped cream means the cream holds shape but is still smooth and soft to pipe or spread.
- Dulce de leche can be store-bought or homemade for a richer flavor.
- Bananas should be ripe but firm to prevent mushy layers.
- Pie can be made a day ahead to enhance flavors but keep refrigerated.
- Optional toppings add texture and visual appeal but can be omitted for a simpler pie.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
