This post may contain affiliate links. Please read my disclosure policy.
You won’t be able to resist falling in love with this no-bake Banoffee Pie recipe! With its irresistible blend of bananas, toffee caramel, and whipped cream, each bite delivers a combination of creamy, crunchy, and fruity layers of deliciousness.
What Is Banoffee Pie
Banoffee Pie, short for “banana toffee pie,” is a popular British classic. This heavenly dessert combines the rich, creamy goodness of smooth toffee with the natural sweetness of ripe bananas and the creaminess of whipped cream. All nestled within a buttery no-bake graham cracker crust, this beloved dessert is incredibly easy to make and always a favorite!
Why You’ll Love Banoffee Pie
- Effortless Dessert! You don’t need to be a professional baker to make this no-bake pie that looks and tastes amazing. It comes together in a few easy steps and doesn’t require any fancy equipment or baking skills.
- Delicious Banana Toffee! Banoffee pie strikes the perfect balance of flavors. The ripe bananas add a natural sweetness and lightness that perfectly counteracts the richness of the indulgent toffee and whipped cream.
- Family Favorite! Whether you’re serving kids or adults, this pie is always a hit. Plus, it uses very basic inexpensive ingredients, making it a budget-friendly dessert that your family can enjoy anytime.
Ingredients You’ll Need
Graham Cracker Crust
- Graham Crackers: Provide a sweet and crunchy foundation for the base of the pie. You can also try using digestive biscuits or even chocolate for more of a cookie crust.
- Granulated Sugar: Just a touch perfectly sweetens the crust.
- Butter: Melted butter binds the crust together and adds buttery richness.
Pie Filling
- Sweetened Condensed Milk: The key to the caramel-like toffee layer. It creates the caramel flavor and texture.
- Bananas: Sliced bananas add fresh fruity flavor and natural sweetness.
- Heavy Whipping Cream: Used to make the light and airy top layer of whipped cream.
- Powdered Sugar: Sweetens the whipped cream and gives it texture.
- Vanilla Extract: A dash of aromatic vanilla enhances the flavor of the homemade whipped cream.
- Chocolate Shavings: Adds a final touch of chocolate goodness and visual appeal.
Making this heavenly pie is pretty simple and the results are nothing short of spectacular! Just follow my easy instructions and you’ll soon be savoring this delicious British dessert.
Make The Pie Crust
Start by mixing the crushed graham cracker crumbs together with the sugar and melted butter until well combined. Next, firmly press the mixture into the bottom and up the sides of a 9-inch pie dish, using your finger or the back of a spoon. Then pop the crust into the fridge for about 30 minutes to set.
Make The Dulce de Leche
First, remove the label from your can of sweetened condensed milk and then place it unopened in a medium saucepan completely submerged in water. Next, bring the water to a gentle simmer and cook the can of condensed milk for about 2 to 3 hours, making sure it’s always covered with water. Then carefully remove it from the pot of water and let it cool completely before opening.
Start Assembling The Pie
Once done, spread the dulce de leche evenly over your chilled graham cracker crust. Then slice the bananas and neatly place them on top of the caramel layer.
Make The Whipped Cream
In a medium bowl, use an eclectic mixer or stand mixer to whip together the heavy cream, powdered sugar, and vanilla extract until you achieve stiff peaks. Then spread the fluffy whipped cream over the banana layer.
Garnish And Chill
Finally, garnish your pie with some chocolate shavings for an elegant finish. Then transfer the pie to the fridge to chill for at least 1 hour before serving.
Frequently Asked Questions
Why is my banoffee pie runny?
One common reason is not cooking the toffee layer (dulce de leche) long enough. It needs sufficient time to thicken and reach the desired consistency. Another factor could be that you didn’t properly whip the cream. It needs to form stiff peaks to ensure that it holds its shape. Lastly, make sure your pie has had enough time to chill in the refrigerator.
What is the toffee caramel layer in banoffee pie traditionally made from?
It’s traditionally made by simmering an unopened can of sweetened condensed milk in water for several hours until it transforms into a rich and creamy toffee-like consistency.
What country is banoffee pie from?
Banoffee pie is originally from England. It was created in the early 1970s at the Hungry Monk Restaurant in East Sussex.
Expert Tips
- Watch the toffee. Ensure that the can of condensed milk remains submerged in water throughout the simmering process. This prevents any risk of the can bursting and ensures that the toffee caramelizes.
- Cut the bananas fresh. Slice the bananas just before assembling the pie to keep them fresh and minimize browning.
- Whip the cream properly. For the best whipped cream texture, use very cold heavy cream and a chilled bowl. Then whip the cream until stiff peaks form, but be cautious not to over-whip, as it can turn into butter.
- Give it time to chill. Just like when making banana cream pie, it’s important to chill the pie for at least 1 hour, to allow the flavors to meld and for the filling to set.
Storage
You can store banoffee pie in the fridge for up to 3 days. Just cover it with foil or plastic wrap to prevent it from absorbing other flavors in the fridge. For longer storage, it’s also possible to freeze the pie for up to 2 months and thaw it in the fridge overnight before serving.
Discover More Desserts
- Banana Cream Pie
- Dutch Apple Pie
- New York Cheesecake
- Burnt Basque Cheesecake
- Chocolate Covered Strawberries
- Berry Galette
- Whoopie Pies
Banoffee Pie
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
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.
- 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.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this over the bananas.
- Garnish with chocolate shavings. Chill the pie in the refrigerator for at least 1 hour before serving.
Tips & Notes:
- For the crust, make sure to crush the graham crackers very finely for a consistent and firm base.
- 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.
- Let the dulce de leche cool completely before spreading it onto the crust to maintain the layers’ distinct textures.
- Slice the bananas just before layering to prevent them from browning.
- Whip the cream until stiff peaks form for a light and airy topping that holds its shape.
- Store any leftovers in the refrigerator, covered, to keep the pie fresh and delicious.
