Banoffee Pie – Learn like a Pro

Banoffee Pie – Learn like a Pro: A crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream make this banoffee pie dish very straightforward. All who try a slice are hooked.

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Banoffee Pie – Learn like a Pro

A popular English delicacy, banoffee is bananas with toffee. Banoffee pie has a cookie/biscuit or graham cracker crust, smooth dulce de leche, bananas, and handmade whipped cream. I usually have perfect self-control while baking desserts, but this pie had me glued to my fork. Banoffee pie’s soft, crispy, creamy, gooey, and sweet appeal is undeniable. You’ll be addicted.


  • 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
  • 1 and 1/4 cups dulce de leche
  • 2 large bananas, sliced

Whipped Cream

  • 2 cups (480ml) cold heavy cream or heavy whipping cream
  • 1/4 cup confectioners’ sugar or granulated sugar*
  • 1 teaspoon pure vanilla extract
  • optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

Also See:

Pecan Pie Cheesecake – Delicious Recipe Eve

How to make Banoffee Pie

  • Preheat oven to 350°F (177°C). Making the crust: Start with entire graham crackers and ground them into fine crumbs in a food processor or blender.
  • After mixing the graham cracker crumbs and granulated sugar in a medium bowl, add the melted butter. A thick, gritty, sandy mixture will result.
  • Smash any large chunks. Put the mixture in an oiled 9-inch pie dish. To produce a compact crust, press the crumbs into the bottom and up the sides with medium pressure.
  • Avoid heavy packing since it hardens the crust. Pat the ingredients until it’s no longer crumbly. Use a tiny flat-bottomed measuring cup to push down the bottom crust and level the surface without packing too hard.
  • Run a spoon around the bottom corner to create a rounded crust and prevent it from coming apart. Visit the graham cracker crust recipe page for shaping advice.
  • Bake the crust 15 minutes. Let cool 15 minutes. For whipped cream: Whip heavy cream, sugar, and vanilla extract on medium-high speed for 3–4 minutes until medium peaks form with a hand mixer or stand mixer with a whisk attachment.
  • Medium peaks are ideal for topping and piping pastries since they are between soft and rigid.
  • Put dulce de leche on the crust. Place banana slices in 1–2 layers on dulce de leche and top with whipped cream.
  • Allow pie to chill uncovered for 2–24 hours. Optional toppings before serving. Keep leftover pie covered in the fridge for 5 days.

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