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!
Ingredients
Scale
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
- 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
- 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.
- 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.
- Pour the cooled dulce de leche on top of the prepared crust and smooth with a small offset spatula.
- Slice the bananas thinly and arrange them over the dulce de leche.
For the topping
- 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.
- Immediately spread the whipped cream over the banana layer.
- Refrigerate the pie for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes