Banoffee Pie Recipe

This shockingly easy banoffee pie recipe combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.

side view of banoffee pie in a glass pie dish

Welcome to my 3rd annual Pie Week! For the third year in a row, I’m bringing you dozens of pie recipes, both new and old, just in time for Thanksgiving. I actually kicked things off last week with my all butter pie crust recipe and have 4 new pie recipes for you this week. Want to stay updated? Subscribe to my email (it’s free!) and never miss a recipe. Here’s a trip down memory lane of the past 2 years. 🙂

And I have 4 new pie recipes for you this week, starting with banoffee pie. ‘Tis the season!

banoffee pie with whipped cream on top

What is Banoffee Pie?

Many people don’t quite get it! A popular English dessert, banoffee pie = bananas + toffee. A rich combination of different textures and flavors, banoffee pie combines a cookie/biscuit or graham cracker crust with silky dulce de leche, bananas, and homemade whipped cream. I normally have impeccable self control around all the desserts I bake, but I literally could not put down my fork with this pie. Between the soft, crunchy, creamy, gooey, and sweet– there’s no denying banoffee pie’s allure. You’ll be hooked.

Adding to its appeal, banoffee pie is the EASIEST pie you’ll ever make. The 3 ingredient graham cracker crust is pre-baked, but that’s all the oven time required. Layer the remaining ingredients on top, then refrigerate until ready to dig in.

pressing a graham cracker crust into a glass pie dish

What is Dulce de Leche?

Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de leche is Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:

  1. The classic method of cooking down and constantly stirring milk and sugar
  2. The shortcut method of cooking sweetened condensed milk

We’re using the shortcut method today, but I included a link to a classic dulce de leche recipe in the recipe notes. Both are delicious!

2 images of can of sweetened condensed milk and dulce de leche in a glass bowl

Dulce de Leche Made from Sweetened Condensed Milk

There are a couple ways you can make dulce de leche from a can of sweetened condensed milk. You can boil it– the actual closed can– in a pot of water for a couple hours or you can pour the sweetened condensed milk in a pie dish and bake it in a water bath. I prefer the oven method because I’ve heard some pretty scary stories about the hot cans bursting open after boiling for so long. Items you need:

  • large roasting pan
  • pie dish
  • 1 can of sweetened condensed milk
  • aluminum foil

Instructions:

  1. Pour the sweetened condensed milk in a pie dish.
  2. Place the pie dish in a large roasting pan and place the roasting pan in the oven.
  3. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. This is exactly what we do when we bake cheesecake.
  4. Loosely cover the pie dish with aluminum foil.
  5. Heat oven to 350°F (177°C).
  6. Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated.

All of the “work” is hands-off. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. Magic. Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.

pouring dulce de leche onto graham cracker crust

bananas on top of dulce de leche layer

spreading fluffy homemade whipped cream on banoffee pie

After that, we have a layer of banana slices. Have you ever had caramel and banana before? This pie is exactly that, but better. A voluminous mountain of soft homemade whipped cream is the finishing touch! Piled high, this creamy layer balances out all the other textures and flavors in this completely irresistible pie.

Banoffee pie is so simple that you’ll feel like you’re doing something wrong. You’re not– it really is this easy. If pie crust isn’t your thing, banoffee pie is!

slice of banoffee pie on a white plate

What do you think? Does banoffee pie sound up your alley? Stay tuned for more pie recipes all week long for Pie Week, including the November Baking Challenge!

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spreading fluffy homemade whipped cream on banoffee pie

Banoffee Pie

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 8-10 servings
  • Category: Pie
  • Method: Baking
  • Cuisine: American

Description

This shockingly easy banoffee pie combines a crunchy graham cracker crust, soft and sweet dulce de leche, thick slices of fresh banana, and a mountain of billowy whipped cream. Everyone who tries a slice is instantly hooked.


Ingredients

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (72g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 cups dulce de leche**
  • 2 large bananas, sliced

Whipped Cream

  • 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

  1. Preheat oven to 350°F (177°C).
  2. If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
  3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  4. Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
  5. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
  6. Cover and store leftover pie in the refrigerator for up to 5 days.

Notes

  1. Make Ahead Instructions: Cover the baked and cooled graham cracker crust tightly and store in the refrigerator for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before using. Dulce de leche, instructions below, can be made up to 2 weeks in advance. Cover tightly and store in the refrigerator. The fully assembled pie can be prepared up to 1 day in advance. Store uncovered in the refrigerator until ready to serve. I don’t recommend freezing the prepared banoffee pie because it doesn’t thaw very nicely, but you can certainly freeze any leftover slices for up to 3 months.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer | Ninja Food Processor | Glass Mixing Bowls | Roasting Pan | Glass Pie Dish | Eat Dessert First Fork
  3. Dulce de Leche: You can use store-bought dulce de leche, but I recommend making it at home. You can make it completely from scratch or use 1 (standard 14 ounce) can of sweetened condensed milk. Instructions: Pour the sweetened condensed milk in a pie dish. Place the pie dish in a large roasting pan and place the roasting pan in the oven. Fill the roasting pan with enough HOT water until it reaches halfway up the pie dish. Loosely cover the pie dish with aluminum foil. Heat oven to 350°F (177°C). Bake until sweetened condensed milk has thickened and caramelized, about 2 hours. Add more hot water after 1 hour, since some of it has evaporated. After 2 hours, the sweetened condensed milk has turned into golden dulce de leche. (If not, continue to bake.) Let the dulce de leche cool, then pour into your pre-baked graham cracker crust. You can make the dulce de leche up to 2 weeks in advance.
  4. Bananas Browning: Though I haven’t experienced the bananas browning underneath the whipped cream, you can certainly squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie. This keeps the banana slices fresh, especially if you’re making the pie a day in advance. With a small amount of juice, you won’t detect the lemon flavor.

slice of banoffee pie with a fork cutting a bite

117 Comments

  1. Hi 🙂
    If I am making this pie today to eat tomorrow do you recommend waiting to put the whip cream on top-will that deflate or melt into the condensed milk? Any advice would be greatly appreciated 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Melanie, You can certainly store the whipped cream separately and top the pie just before serving. However, your fully assembled pie can be prepared up to 1 day in advance and stored uncovered in the refrigerator until ready to serve.

      1. Hi Sally. I just made the dulche de leche and realized it had a few lumps. What would you recommend?

  2. This recipe is good but I learned through research after the mess in the pie pan the first time that the dulche de leche needed tweaking. I baked it in the water bath at 425, tightly covered in foil, for 2 hours, adding boiling water as necessary. Turned off oven and let it sit another 30 minutes.It will have a browner, slightly crusty edge, which I carefully whisked in at the end. Let it cool slightly and added approximately a 1/2 tsp vanilla and 1/8 tsp kosher salt It was the perfect addition for that overpowering sweetness. It slices better and isn’t as disappointing when serving to guests.

  3. Heather Luster says:

    I had this in York once. I cooked the condensed milk in the crockpot over night. Let it cool for hours and was perfect.

    1. What a fantastic idea. I’m going to try this on Saturday.

  4. Diane Lawrence says:

    Is it safe to use a Pyrex pie pan when making the dulce de leche or is a metal pan preferred?

    1. Hi Diane, I usually use my Pyrex with no problem.

  5. Hi there! Could you recommend any other biscuits the I could use aside from Graham crackers? I live in Australia and I don’t get to see any Graham crackers in my usual grocery stores. Arnott’s biscuits are the ones readily available here.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amariah, Many readers outside of the US substitute digestive biscuits for graham crackers. Most lightly sweet crunchy cookie/biscuits should be ok. Let us know what you try.

  6. Hi! Can you cook more than one can of sweetened condensed milk at once to make enough dulce de leche for multiple pies?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, You could if you have a larger dish. It will likely take longer to properly cook, but I’m unsure of the exact time needed. Let us know if you try it!

  7. Hi Sally

    Can I omit the sugar in the crust? I think its sweet enough. Does the caramel get weepy, mine seemed solid at first but then kind of became loose. Any suggestions?

    1. Hi Karen, you can certainly try omitting the sugar in the crust. However, keep in mind that the sugar helps bind the crust together so it may easily fall apart when slicing/serving. The dulce de leche layer isn’t solid– very soft and gooey, yes.

  8. Hi
    I followed the recipe to the letter on how to make the Dulce de Leche from Condensed Sweetened milk.
    After 2 hours the color was perfect but the texture is weird
    it is not creamy it is hard a bit like a flan
    What went wrong?

    1. Same thing happened to me. The texture is spongy. I was hoping it would get better by stirring but no. I don’t think we’ll be having pie today :/

  9. Can you substitute the bananas with another fruit? Strawberries–blueberries?

    1. Trina @ Sally's Baking Addiction says:

      Hi Janet, you could certainly try it, though we love the flavor combination of bananas and dulce de leche. Here’s our other pie recipes if you’re interested in other fruit pies.

  10. Trina:
    I have a family member allergic to bananas and latex but love the look of Dulce de Leche. I’ll definitely try it. Thank you for your quick response.
    Janet

  11. If you want a delicious topping for this pie, take two cups of your favorite homemade or store bought caramel and one very ripe banana. Combine in a blender until smooth. Banana caramel keeps well for seven days in the fridge.

  12. I’ve made this a few times now and they’re really good. I only put half of the dulce de leche after the first one as we found it’s too sweet. The leftover we found other use for.

  13. Patricia Susan Howard says:

    Can’t wait to try this. Had banoffee pie in Ireland loved it. Have been looking for a good recipe!

  14. SUPER DELICIOUS! My husband and I fought for the last slice- thank you for sharing!

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