Epic Banoffee Pie Recipe

The most epic Banoffee Pie you’ll ever try! A thick graham cracker crust is filled with dulce de leche and bananas, then topped with whipped cream and toffee bits. Did I mention this recipe is incredibly easy?!

Ingredients:

For the crust

1 and 1/2 cups graham cracker crumbs

1/3 cup sugar

6 tablespoons unsalted butter, melted

For the filling

2 (13.4-ounce) cans dulce de leche*

3-4 large bananas, sliced

1 tablespoon lemon or orange juice**, optional

For the whipped cream

1 and 1/2 cups heavy whipping cream

3 tablespoons confectioners' sugar

1 tablespoon clear piping gel***, optional

1 teaspoon pure vanilla extract

1/3 cup toffee bits, optional

Instructions:

Make the crust

Preheat oven to 350°F.

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened. Tightly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool completely then refrigerate for 30 minutes.

Make the filling

Using a silicone spatula, carefully spread one can of dulce de leche into the bottom of the prepared crust. 

Toss the bananas in lemon or orange juice then arrange a single layer of banana slices over the dulce de leche. Repeat layering with the remaining can of dulce de leche and top with a single layer of bananas. (You may only need 3 bananas depending on how large they are.)

Make the whipped cream

In a medium bowl, beat the cream, sugar, piping gel, and vanilla together with an electric mixer on medium speed until the sugar has dissolved and the mixture is foamy.

Turn the speed up to medium-high and beat until soft to medium peaks form, about 3-4 minutes. Take care to not overbeat!

Spread the whipped cream over the bananas and refrigerate uncovered for at least 3 hours. Garnish with toffee bits before serving. The pie will keep for up to 4 days stored uncovered in the refrigerator.

Make ahead tip

The baked crust can be covered tightly and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw overnight in the refrigerator.

The fully assembled pie can be made up to 1 day in advance. Store in the refrigerator uncovered until ready to serve.