Banoffee Pie

This simple Banoffee Pie begins with a graham cracker crust and is layered with homemade dulce de leche and sliced bananas, and finished with fluffy homemade whipped cream. It’s a delicious combination that is sure to be a family favorite!

If you love pie and are looking for an easy and delicious dessert, then this banoffee pie is the recipe to make.  It begins with a simple graham cracker crust and is topped with homemade dulce de leche and sliced bananas.  A layer of fluffy homemade whipped cream completes the pie for a beautiful presentation.

I always prefer to make desserts from scratch because I know what ingredients are going into my baked goods.  Also, the process of baking is fun, therapeutic, and the perfect creative outlet.  However, if you are short on time, you can simplify the process of making this banoffee pie with store-bought dulce de leche and have this pie made in under 30 minutes.

Before you begin

Take out the following baking equipment.

Digital kitchen scale
Tart pan with removable bottom
1 medium mixing bowl
1 fork
Pie dish
Aluminum foil
Large roasting pan
Wire cooling rack
1 small offset spatula
1 knife
Stand mixer fitted with the whisk attachment
1 silicone spatula

Read the recipe through from start to finish.

Understanding ingredients

Graham cracker crust is easy to make using four simple ingredients.  You can purchase graham cracker crumbs for the crust, or you can use whole graham crackers and place them into a food processor to make crumbs.  If doing the latter option, honey or cinnamon graham crackers would be delicious for this recipe.

Dulce de leche is readily available at most supermarkets.  However, you can easily make it from scratch using a can of sweetened condensed milk.  If you have the time, make it from scratch. It’s an easy two hours in the oven.  If you are short on time or prefer to skip the extra step, you can certainly use a can of ready-made dulce de leche.

Some recipes call for granulated sugar in homemade whipped cream.  However, using powdered sugar as the sweetener will eliminate the possibility of a grainy texture.  To make whipped cream, always begin with cold heavy cream as it will produce a light and airy whipped cream.  Whereas warm or room temperature heavy cream will not whip up into a beautiful whipped cream.

Use heavy cream or heavy whipping cream for making homemade whipped cream as they are essentially the same.  Both heavy cream and heavy whipping cream must contain at least 36% milkfat.  On the other hand, there is a difference between heavy cream and whipping cream.  Whipping cream contains 30%-35% milkfat.  A difference of 5% milkfat may not seem like a lot, but the lower fat content means that you will not be able to achieve stiff peaks when whipped!  So always choose heavy cream or heavy whipping cream for the perfect homemade whipped cream.

How to make homemade dulce de leche

Begin by preheating your oven to 425°F/218°C.  Pour one 396 g (14-ounce) can of sweetened condensed milk into a pie dish or a similar-sized baking dish.  Cover tightly with aluminum foil and place it into a larger roasting pan or deep baking dish.  Fill the pan with hot water, enough to reach halfway up your pie dish.

Place the roasting pan onto the middle rack of the preheated oven for 2 hours.  At the 1 hour mark, check the water level and add hot water to replace any evaporated water.  After 2 hours of cooking time, check to see if the condensed milk is ready.  It should have a deep golden brown color and thickened.  If this is not the case, continue to cook in the oven, checking every 10 minutes for doneness.  Otherwise, carefully remove the pan from the oven and transfer the pie plate to a wire cooling rack.  Uncover and allow the dulce de leche to cool to room temperature.

Tips and takeaways

• To evenly press the graham cracker crust into the tart pan, I use the back of a measuring cup. It’s easy to work with, and I find it allows me to create an even crust layer every time.
• Note that the dulce de leche will continue to thicken as it cools.
• If you do not have a tart pan with a removable bottom, you can substitute a pie dish.

More pie and tart recipes

• Honey mascarpone fig tart
• Apple tart recipe
• Key lime pie
• Blueberry apple pie

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Banoffee Pie. I’d love to see your creations and read your feedback.  And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let’s make every occasion a sweet occasion!

Banoffee Pie

• Author: Maria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 8-10 servings 1x

Print

Pin

---

Description

Simple Banoffee Pie is layered with a graham cracker crust, homemade dulce de leche, sliced bananas, and fluffy homemade whipped cream.  It’s a delicious combination that is sure to be a family favorite!

---

Scale 1x2x3x

Ingredients

For the crust

• 180 g (1 1/2 cups) graham cracker crumbs
• 55 g (1/4 cup) granulated sugar
• 1.4 g (1/4 teaspoon) salt
• 100 g (7 tablespoons) unsalted butter, melted

For the filling

• 396 g (14 oz) can sweetened condensed milk
• 3 medium-sized ripe bananas

For the topping

• 240 g (1 cup) cold heavy cream
• 14 g (2 tablespoons) powdered sugar
• 4 g (1 teaspoon) pure vanilla extract

---

Instructions

For the crust

1. Preheat oven to 350°F/177°C.  In a medium mixing bowl combine graham cracker crumbs, sugar, salt, and melted butter until evenly mixed.  Press crumb mixture evenly into a 10-inch tart pan with a removable bottom.  Bake crust for 10 minutes.  Allow to cool.

For the filling

1. Preheat oven to 425°F/218°C.  Pour the sweetened condensed milk into a pie dish.  Cover tightly with aluminum foil and place it into a larger roasting pan.  Fill with enough hot water to reach halfway up the pie dish.
2. Place onto the middle rack of the preheated oven for about 2 hours.  Check water level halfway through and additional hot water to replace any evaporated water.  At the 2 hour mark, check the condensed milk, it should have turned golden brown and thickened.  Remove from the oven and carefully transfer pie plate to a wire cooling rack.  Allow to cool to room temperture, uncovered.
3. Pour the cooled dulce de leche on top of the prepared crust and smooth with a small offset spatula.
4. Slice the bananas thinly and arrange them over the dulce de leche.

For the topping

1. In a large bowl using a hand-held mixer or stand mixer with the whisk attachment, whisk the heavy cream, powdered sugar and vanilla on medium-low speed until mixture becomes frothy.  Increase speed to medium-high and continue whisking until medium peaks form, about 3 minutes.  Careful not to over mix or else it will become thick and lumpy.
2. Immediately spread the whipped cream over the banana layer.
3. Refrigerate the pie for at least 2 hours before serving.

---