Why You’ll Love This Recipe
This Banoffee Pie is a showstopper of a dessert with minimal effort. It combines the perfect balance of flavors and textures—rich toffee, fresh banana, and fluffy cream, all nestled in a crunchy graham cracker crust. It’s a crowd-pleasing favorite that’s quick to prepare and can be made ahead of time, making it perfect for parties, gatherings, or a simple sweet indulgence. Plus, it’s a no-bake recipe, so it’s ideal for those hot summer days when you don’t want to turn on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Toffee:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter
For the Filling:
- 3 large ripe bananas
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 2 ounces dark chocolate, grated
Directions
1. Make the Crust:
Crush the graham crackers into fine crumbs. Mix the crumbs with melted butter until well combined. Press this mixture into a pie dish to form the crust. Chill the crust in the refrigerator for 30 minutes to set.
2. Prepare the Toffee:
In a saucepan, heat the sweetened condensed milk and butter over medium heat. Stir constantly until the mixture thickens and turns golden brown. Once the toffee has thickened, remove it from heat and let it cool slightly before pouring it over the chilled graham cracker crust. Refrigerate for another 30 minutes.
3. Add the Banana Layer:
Slice the bananas and layer them evenly over the toffee once it has set.
4. Whip the Cream:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as you want the cream to be smooth and airy.
5. Top the Pie:
Spread the whipped cream evenly over the banana layer.
6. Finish with Chocolate:
Grate dark chocolate over the whipped cream for a finishing touch.
7. Chill and Serve:
Refrigerate the pie for 1–2 hours before serving to allow it to firm up. Slice and enjoy!
Servings and Timing
- Servings: 8 servings
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 2 hours 30 minutes
Variations
- Caramel Sauce: Use store-bought or homemade caramel sauce in place of the toffee for a quicker version.
- Dairy-Free: Replace the heavy cream with coconut cream and use dairy-free butter to make this pie vegan.
- Chocolate Crust: For a chocolatey twist, add cocoa powder to the graham cracker crumbs and butter for the crust.
Storage/Reheating
- Storage: Store the Banoffee Pie in the refrigerator for up to 3 days. It’s best served chilled, and the texture will hold up well.
- Freezing: If you want to make this ahead, you can freeze the pie (without the whipped cream topping) for up to a month. Allow it to thaw in the refrigerator before adding the whipped cream and serving.
FAQs
1. Can I make this pie ahead of time?
Yes, you can make the pie ahead of time and store it in the fridge for up to 2 days before serving. Just add the whipped cream and chocolate topping right before serving.
2. Can I use a different type of crust?
Yes, you can use a pre-made cookie crust or even a shortbread crust if you prefer.
3. Can I substitute the bananas with another fruit?
While bananas are the traditional choice, you can try using strawberries, blueberries, or raspberries for a different twist.
4. Do I need to cook the toffee?
Yes, the toffee is made by simmering sweetened condensed milk and butter until it thickens. It adds a rich flavor and texture to the pie.
5. How can I make the whipped cream firmer?
To make the whipped cream firmer, you can add a tablespoon of powdered sugar or a stabilizer such as gelatin while whipping the cream.
6. Can I use a store-bought crust?
Yes, you can use a store-bought graham cracker crust for convenience. Just ensure it’s a 9-inch crust to match the pie filling.
7. How do I prevent the bananas from browning?
To keep the bananas fresh longer, sprinkle a bit of lemon juice on the sliced bananas before layering them in the pie.
8. Can I make the toffee without condensed milk?
If you prefer not to use sweetened condensed milk, you can substitute it with homemade caramel sauce. The flavor will be slightly different, but it will still be delicious.
9. Can I freeze this pie?
While the pie can be frozen without the whipped cream topping, it’s best to add the cream topping after thawing for the best texture.
10. How do I slice the pie cleanly?
To get clean slices, use a sharp knife and dip it in hot water before each slice. This will help the knife glide through the creamy layers without sticking.
Conclusion
Banoffee Pie is the perfect dessert for anyone who loves a sweet, indulgent treat that’s also incredibly easy to make. With layers of rich toffee, fresh bananas, and creamy whipped topping, all in a buttery graham cracker crust, this dessert is sure to be a hit every time. Whether it’s for a holiday gathering, dinner party, or just a special weekend treat, this classic British pie will leave everyone asking for seconds!
Banoffee Pie
“Banoffee Pie is a no-bake dessert that combines a buttery graham cracker crust, rich homemade toffee, sweet banana slices, and fluffy whipped cream. Topped with grated dark chocolate, this creamy, indulgent dessert is a crowd-pleaser that’s perfect for any occasion.”
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Dessert, No-Bake
- Method: Chilling, Whipping, Simmering
- Cuisine: British, Dessert
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Toffee:
1 can (14 oz) sweetened condensed milk
½ cup unsalted butter
For the Filling:
3 large ripe bananas
1 ½ cups heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Topping:
2 ounces dark chocolate, grated
Instructions
-
Make the Crust: Crush graham crackers into fine crumbs. Mix with melted butter, then press into a pie dish to form the crust. Chill for 30 minutes to set.
-
Prepare the Toffee: In a saucepan, heat sweetened condensed milk and butter over medium heat, stirring constantly until thick and golden. Let cool slightly before pouring over the crust. Chill for 30 minutes.
-
Add the Banana Layer: Slice bananas and layer them evenly over the toffee once it has set.
-
Whip the Cream: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
-
Top the Pie: Spread whipped cream over the banana layer and sprinkle with grated dark chocolate.
-
Chill and Serve: Refrigerate the pie for 1-2 hours before serving to firm up. Slice and enjoy!
Notes
Caramel Sauce: You can use store-bought or homemade caramel sauce for a quicker version.
Dairy-Free: Use coconut cream for a dairy-free alternative, and swap butter for plant-based options to make this pie vegan.
Chocolate Crust: Add cocoa powder to the graham cracker crumbs for a chocolate crust variation.
