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–+ servings
freshly made banoffee pie on a pie plate.
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5 from 1 vote

Banoffee Pie

This delightfully easy Banoffee Pie combines a crunchy graham cracker crust with rich dulce de leche, fresh bananas, and a cloud of sweet whipped cream. Topped with chocolate shavings, it's a simple yet irresistible dessert that's perfect for any occasion.
Prep Time20 minutes
Cook Time3 hours
Chilling Time1 hour
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: British
Servings: 8
Calories: 551kcal
Author: Joanna Cismaru

Ingredients

For Graham Cracker Crust

  • 1½ cups graham crackers finely crushed, about 12 crackers
  • ⅓ cup granulated sugar
  • 6 tablespoons butter melted

Filling

  • 14 ounces sweetened condensed milk 1 can
  • 3 large bananas
  • 1½ cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • chocolate shavings for garnish
US Customary - Metric

Instructions

  • Mix the crushed graham crackers, sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for about 30 minutes to set.
    process shots showing how to make banoffee pie.
  • While the crust is chilling, remove the label from the can of condensed milk. Place the unopened can in a large pot, fully submerged in water. Bring to a simmer and cook for 2-3 hours, ensuring the can is always covered with water. Carefully remove and let it cool completely before opening.
  • Spread the dulce de leche over the chilled graham cracker crust. Slice the bananas and layer them on top of the dulce de leche.
    process shots showing how to make banoffee pie.
  • Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this over the bananas.
    process shots showing how to make banoffee pie.
  • Garnish with chocolate shavings. Chill the pie in the refrigerator for at least 1 hour before serving.
    process shots showing how to make banoffee pie.

Notes

  1. For the crust, make sure to crush the graham crackers very finely for a consistent and firm base.
  2. Constantly check the water level while simmering the can of condensed milk; it should always be submerged to ensure even cooking and prevent any accidents.
  3. Let the dulce de leche cool completely before spreading it onto the crust to maintain the layers' distinct textures.
  4. Slice the bananas just before layering to prevent them from browning.
  5. Whip the cream until stiff peaks form for a light and airy topping that holds its shape.
  6. Store any leftovers in the refrigerator, covered, to keep the pie fresh and delicious.

Nutrition

Serving: 1serving | Calories: 551kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 254mg | Potassium: 442mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1083IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 1mg