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Banoffee Pie is a delicious dessert that combines a double layer of fresh, ripe bananas, dulce de leche and homemade whipped cream that is sure to make any banana and caramel lover go crazy!
This recipe was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
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This may be what banana and caramel dream are made of!
Don’t you think?
Just think about it! I mean, layers of bananas surrounded by luscious dulce de leche sounds like something that I could dream about every night. Plus the bananas on my counter were starting to beg for my attention which resulted in a bit of a baking storm in the kitchen which then resulted in the most amazing banana pie to cross my kitchen counter so far.
What is Banoffee Pie?
According to Wikipedia, Banoffee pie is an English dessert pie. It’s made from bananas, cream and toffee, combined either on a buttery biscuit base or a crust that has been made from crumbled biscuits and butter. Wikipedia also says that some versions of the recipe also include chocolate, coffee or maybe even both!
What you’re going to need for this pie:
- shortbread cookies
- white sugar
- butter, melted
- ripe bananas
- dulce de leche
The first step to this pie is the crust!
What crust should I use?
To be honest, I personally think that it’s ok to change up the crust a little but when it comes to pies. For this pie here, I made a crust using shortbread cookies. However, I know a lot of people make their Banoffee pies with graham cracker crusts. I also think that a chocolate cookie crust would be freaking amazing with the bananas and dulce de leche.
You could also make this pie with a no bake crust as well!
Packed Crust Tip!
Use a flat bottom ramekin or measuring cup to pack the crust into the pie dish to make sure it’s even!
Once the crust is done it’s time to layer this pie!
I think that from what I’ve seen in cookbooks and on the internet is that most Banoffee Pies have only 1 layer of banana slices. That just isn’t enough for me though because I love bananas!
So I decided to so with 2 layers of bananas for this Banoffee Pie.
For the Banoffee Pie Layers:
The first layer is going to be banana slices over the crust once it has cooled.
Then a layer of dulce de leche!
Now as you can see in my recipe for Banoffee Pie, I use premade dulce de leche. I do this for two reasons, one I like to be able to grab it from my pantry and go when it’s time to make desserts and because I’m terrified of making my own dulce de leche. I’ve heard horror stories of older methods of making it and I just haven’t had the time to read up on it or practice making it.
However, I have some friends that have made it and I know you’ll have success with their recipes if you want to give it a try!
- Homemade Dulce de Leche from Melanie Makes
- Slow Cooker Dulce De Leche from Crazy for Crusts
- Instant Pot Dulce De Leche from The View from Great Island
Once that layer is spread over the banana slices, just add another layer to finish the “pie filling”.
What you need for the whipped topping:
- whipping cream
- vanilla extract
- chocolate shavings (optional) for topping
Follow the recipe for whipped cream topping and spread it evenly over the top of the pie. Don’t worry that this whipped cream it’s overly sweet!
This pie is super crazy sweet without the whipped topping, but with the whipped topping it’s the perfect bite. You don’t want the whipped cream for this pie to be overly sweet or it might be way too sweet!
Once the whipped cream has been added, sprinkle the top of the pie with chocolate shavings or chocolate curls.
Chocolate shavings or chocolate curls – How to!
I’m know you can buy pre-made chocolate curls but they’re super easy to make and a lot cheaper if you use use a candy bar to make them at home!
All you need is a chocolate candy bar and a vegetable peeler.
Just carefully run the vegetable peeler over the sides of the chocolate bar and boom! You’ll have chocolate curls!
It also helps to put the chocolate bar into the freezer for 5-10 minutes before you want to make the curls but you don’t have to.
Then it’s just time to stick the pie into the fridge and let it chill for about 2-4 hours. I’d say about 3 hours seems to be the perfect number around here.
- Do I have to bake the crust?
You can certainly make this Banoffee Pie without baking a graham cracker crust! Just instead of baking it, place the crust into the fridge for about 20 minutes before you start to fill it.
- What if I can’t find ripe bananas?
If you’re like me and find that most of the time your grocery stores are packed with slightly green bananas, don’t worry! Here are two ways to get ripe tasty bananas in a hurry! #1. You can put the green bananas into a brown paper bag, close the bag and leave them on the counter for a day or 2 to ripen them faster. OR option #2. You can roast them to bring out the banana flavor like I do for my Homemade Southern Banana Pudding recipe!
- I don’t like whipped cream, can I use meringue instead for the topping?
I’m going to leave that up to you. I get nervous about putting cold pie in the oven to cook Meringue, but I’m sure it can be done. However, I’ll leave that up to you to decide on.
- My whipped cream isn’t sweet enough.
Don’t worry! This pie is super crazy sweet without the whipped topping, but with the whipped topping it’s the perfect bite. You don’t want the whipped cream for this pie to be overly sweet or it might be way too sweet!
- Can I make this ahead of time?
You can but I wouldn’t make it too far in advance because you don’t want the bananas to turn super brown before you serve it. It is best to make it the day of or the day before you plan to serve it.
More Banana Recipes that you might love:
- Mickey Mouse Banana Birthday Cupcakes
- Banana Cream Pie No Churn Ice Cream
- Banana Chocolate Chip Cookies
- Caramel Banana Pudding Parfaits
More Pie Recipes for you to try:
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