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A generous slice of Banoffee Pie with whipped cream, bananas, and caramel filling on a pink plate.

Banoffee Pie with Whipped Cream

This recipe makes a banoffee pie with a graham cracker crust, dulce de leche, bananas, and whipped cream topping.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 58 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 596
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 10 Tbsp unsalted butter, melted
  • 1/4 cup brown sugar
  • 1 pinch kosher salt
Filling and Topping
  • 1.5 cups dulce de leche, divided Use 1 1/2 cups for the base layer.
  • 3 bananas, sliced, plus additional for garnish
  • 1/2 cup toffee bits, plus additional for garnish Use 1/2 cup for sprinkling.
  • 1 pint heavy whipping cream
  • 3 Tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup dulce de leche Use for drizzling.

Equipment

  • 9-inch deep-dish pie plate
  • Stand mixer or hand mixer
  • Medium bowl

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.
  3. Firmly press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
  4. Bake until lightly set, about 8 minutes. Set the crust aside to cool.
  5. Pour 1½ cups dulce de leche into the bottom of the cooled crust.
  6. Top with sliced bananas, arranging them in concentric circles, overlapping slightly.
  7. Sprinkle with ½ cup toffee bits; drizzle with the remaining ¼ cup dulce de leche.
  8. Using a stand mixer or hand mixer, beat the heavy whipping cream and 3 Tbsp. granulated sugar at medium-high speed until soft peaks form. Stir in the vanilla extract.
  9. Spoon the whipped cream over the banana layer.
  10. Drop teaspoons of the remaining dulce de leche over the whipped cream layer; swirl using the back of a spoon.
  11. Refrigerate the pie for 30 minutes up to 3 hours to firm up.
  12. Garnish with extra toffee bits and banana slices before serving.

Notes

You need a 9-inch pie dish or cake pan for this recipe. You can crush the cookies for the crust in a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin. Bake the crust only until lightly browned; overbaking will make it too hard. Let the crust cool completely before adding the filling. You must use dulce de leche; do not substitute caramel sauce, as it will not set correctly. Dollop the whipped cream on top for a rustic look, making sure to cover the filling underneath. Cover the bananas completely with the filling to prevent browning. If bananas start browning quickly, you can add a very small amount of lemon juice, but use it sparingly. Chilling the pie in the fridge helps it cut into slices more easily. You can garnish with shaved chocolate, nuts like hazelnuts or peanuts, or extra toffee bits. Expect soft cuts when slicing due to the soft filling. The pie keeps in the fridge for 2-3 days. You can freeze the crust for up to 3 months, but do not freeze the prepared pie.