Description
A classic Banoffee Pie featuring a crunchy graham cracker crust layered with rich dulce de leche, fresh banana slices, and fluffy whipped cream, topped with optional chocolate shavings or nuts. This no-bake dessert is perfect for gatherings and easy to prepare ahead of time.
Ingredients
Scale
Crust
- 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
Filling and Topping
- 1 and 1/4 cups dulce de leche
- 2 large bananas, sliced
- 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
Instructions
- Preheat and Prepare Crust: Preheat oven to 350°F (177°C). If using full sheet graham crackers, crush them into fine crumbs using a food processor or blender. In a medium bowl, combine graham cracker crumbs and granulated sugar, then stir in melted butter until the mixture becomes sandy and thick.
- Form and Bake Crust: Pour the crumb mixture into an ungreased 9-inch pie dish. Pat it down gently with your hand or a flat-bottomed measuring cup to form a compact crust along the bottom and sides, avoiding packing too hard. Run a spoon around the edges for a rounded finish. Bake for 15 minutes, then cool for 15 minutes.
- Whip Cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft and stiff peaks, perfect for topping desserts.
- Assemble Pie: Evenly spread the dulce de leche over the cooled crust. Arrange banana slices in one or two layers on top of the dulce de leche. Spread the whipped cream over the bananas.
- Chill and Garnish: Refrigerate the pie uncovered for at least 2 hours and up to 1 day to set. Before serving, garnish with your choice of chocolate shavings, chopped nuts, or toffee bits.
- Store Leftovers: Cover and store any leftover pie in the refrigerator for up to 5 days.
Notes
- This dessert combines a crunchy graham cracker crust, sweet dulce de leche, fresh bananas, and fluffy whipped cream for a harmonious flavor and texture combo.
- Do not over-pack the crust to keep it tender and crumbly rather than hard.
- For a smoother crust edge, run a spoon where the bottom meets the sides before baking.
- Medium whipped cream peaks are ideal for stability and texture; avoid overwhipping.
- Refrigerating the pie allows flavors to meld and the crust to firm up properly.
- Use fresh bananas just before assembling to prevent browning and maintain flavor.
- Optional toppings add texture and extra flavor but are not required.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
