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.

The best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

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!

The best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

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.

How to make a graham cracker crust on sallysbakingaddiction.com

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!

Make dulce de leche from a can of sweetened condensed milk

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.

Make dulce de leche for banoffee pie from a can of sweetened condensed milk

The best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

Fluffy homemade whipped cream on banoffee pie on sallysbakingaddiction.com

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!

The best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

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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Fluffy homemade whipped cream on banoffee pie on sallysbakingaddiction.com

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: 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 a 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.

The best banoffee pie with buttery graham cracker crust, sweet dulce de leche, thick slices of banana, and fresh sweet whipped cream on top! Easy no bake pie recipe on sallysbakingaddiction.com

49 Comments

  1. This sounds So amazing! Never had a banoffee pie before but super excited to try it!

    Love your pictures! Absolutely gorgeous

  2. Looks delicious! Banoffee pie was “invented” in the Hungry Monk restaurant in East Sussex England near to where I live. I have had the pleasure of eating it there but sadly the restaurant closed down some years ago. I have used their recipe to make the caramel filling (quite different from your method) but I may try your way as it seems less likely to cause anxiety. (Google Hungry Monk Banoffee as last time I looked they had left their recipe online despite being closed for adoring fans and you will see what I mean, it is good though!)

  3. I made this last year for a rather picky group of teens I work with — EVERY BITE was devoured! It may sound peculiar, but it’s so worth it!

  4. Hey Sally, I have always wanted to try making this pie. My question is do the bananas turn brown if you wait to eat it? I know when I make banana pudding, I always make the day of so that the bananas are still firm and fresh looking. Your pie looks great, and the bananas look fresh without any overly browned centers, how do you do it?

    1. Hey Kathy! This is a great question. I found that underneath the whipped cream, the bananas were just fine. Let me add a note to the recipe because a small squeeze of lemon juice will keep them from turning brown. Wouldn’t hurt for extra insurance, right?!

  5. Oh yum! This looks like one of those desserts that you bring to an event and everyone loves and all you are thinking about is how easy it was to make! love those types! Absolutely drooling right now.

  6. Hey Sally! Ive been reading your blog for a few years now as well as made a few of your recipes in the past with much success (but then again you always test till perfect and it shows. Because anything that I made that was your recpies has always come out good!) but this is my first time commenting on your blog and I must say, I’ve never really hadn’t interest in this pie before because I thought it would be hard to make but now that you’ve made it and shown us how easy it is, not to mention how few ingredients it needs maybe I’ll try my hand at it sometime.

    Ps I know it’s not traditional or anything but like would it possible to add like actual toffee pieces to the pie? I mean it’s banoffee pie? You know bananas plus toffee? So like chopped toffee bars and toffee pieces would make a nice addition too right? Or would that be too much (or too sweet!?) with the dulce de leche?

    1. Hey Tiffany! Thanks so much for taking the time to say hi and for reading my blog for so long! I’ve made banoffee pie with toffee bits sprinkled on top– I actually used the Heath bar “bits o brickle” as garnish– but I’ve never layered them INTO the pie. I think that would be AWESOME for some crunchy texture. Definitely try it and let me know how you like it.

  7. Had Banoffee Pie on a trip around London and outskirts. And it was love at first bite! I make it often. Have been seeing people use InstantPot (40 min) to make dulce de leche. But I’m a bit apprehensive to try that. I’ve only made it on stovetop or crockpot. I might give your oven version a try. Thanks!

  8. You officially have a recipe for every dessert I love! My bucket list of your recipes keeps growing but hopefully I can get to this one soon!

  9. Brainstorming what I could layer in there in place of the bananas (I’m a banana-hater). Thinking of trying toasted coconut and chocolate…or maybe sautéed apple slices.

  10. Made this yesterday. It came together really quicky and easily, and everyone loved it. I used store bought dulce de leche (Colun brand, I live in Chile), and it worked just fine. Even after only 2 hours in the fridge the slices came out pretty clean. Thank you!

  11. Banoffee Pie is my go to thanksgiving contribution! Just some tips from my stumbles along the way: you can pour the condensed milk into a mason jar and boil it until it becomes dulce. Or you can put it in a crockpot if you don’t want to have to keep a close eye on it. Also, I layer the bananas under the dulce to keep them from turning brown before dessert is even served.

  12. Thx Sally for this recipe! I live in UK now and love banoffi pie but like you I don’t like to do it in the tin anymore after hearing so many horror stories! So have been looking for a different way to do it and here it is!

  13. I’m not a huge fan of graham cracker crusts. Can you suggest another pie crust this might work with? Pâte brisée/sucrée/sablée? Thank you!

  14. Hey Sally, good day! I really really wanana try this, but i do have one question : I do not have a pie dish, do you think a 9-inch springform will work here? I made your Brookie Pie and used a springform as you suggested there. Thanks in advance!

    1. Hi Emily! Yes, a springform pan should work just fine here. Place a baking sheet underneath the springform pan when baking the graham cracker crust– just in case there is leakage.

  15. After obsessively thinking about them for weeks, I finally made your baked apple cider donuts this weekend & they’re amazing. This pie has moved into the spot in my brain previously occupied by the donuts. Haha. Sweetened condensed milk was on sale yesterday so I snatched it up. While reading through the post again just now, I’m thinking I may try it with chocolate graham crackers instead of regular just for fun. (Have you ever eaten those chocolate grahams? Omg so good!) Yay to Pie Week!
    Speaking of pie—I took one of those dumb buzzfeed quizzes yesterday to determine what dessert matches my personality. As always, it asked a series of unrelated, non-scientific questions like “what animal would you squeeze?” & “what topping would you put on your ice cream?” & “which Friends character are you most like?” (Side note: they included Kelsey Grammar as a choice & I was like “what?!? Omg wrong showwww!”) But, according to the results, I’m “pie.” My daughter got “donut” and I felt sort of sad about it, like I was missing out. Lol. I wonder what you’d get!

    1. Um yes, totally the wrong show! I have no clue which I’d get. Cupcake? Cookie? I feel like you and I are a lot alike, so maybe I’d be pie too!
      This banoffee pie would be fantastic with a chocolate graham cracker crust. Let me know how you guys like it!

  16. I see in your directions that the dulce de leche will keep for two weeks after it’s made. Does it need to be refrigerated? I’m making my dulce tonight but don’t want to assemble my pie until tomorrow. Thanks!!

    1. Hi Natalie! I’m excited you’re making this banoffee pie! You can keep the dulce de leche covered at room temperature for 1 night. You can also refrigerate it, but it will become quite solid after refrigeration, so let it sit out at room temperature to soften back up into a spreadable consistency.

  17. I’m sorry! You answered my question in your recipe notes which, believe it or not, I read twice but, apparently, missed twice. Oopsies! I’ll refrigerate it as per the directions! Ha!

  18. Quick question – i think i let my dulce cook to long… its really thick. it’s not really able to “pour” into my pie crust. Is that a problem? Should i redo? thanks!

    1. It’s not hardened or anything, right? If you can still chew it easily and would enjoy it in a slice of pie– you can definitely still use it. If you want a softer, creamier pie, I recommend trying again.

  19. I made this last night. Put directly in the fridge overnight. When I cut into it this morning (about 12 hours later) the inside was runny! The inside is soup! What happened?
    Dulce de leche was very thick and at room temp. Made fresh whipped cream.

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