Banoffee Pie
This easy Banoffee Pie layers buttery biscuit crust, creamy dulce de leche, fresh bananas, and fluffy whipped cream for an irresistibly addicting dessert. Each bite is sweet, silky, and perfectly balanced — the kind of pie that disappears fast at any gathering!
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Ingredients
- 1 recipe Easy Homemade Graham Cracker Crust
- 225g (about 1 cup) dulce de leche
- 3 pieces large bananas
- 450g (2 cups) heavy whipping cream/ double cream
- 25g (2 Tablespoons) granulated white sugar
- whipped cream stabilizer (optional)
- chopped nuts of your choice like unsalted peanuts, cashews, etc. (optional)
- chocolate for garnishing (optional)
Instructions
- Prepare your biscuit (graham cracker or digestive) base and press it firmly into your pie dish. Bake or chill as directed in your base recipe, then let it cool completely.1 recipe Easy Homemade Graham Cracker Crust
- Spread the dulce de leche. Spoon the dulce de leche onto the cooled crust and smooth it evenly with an offset spatula or the back of a spoon.225g (about 1 cup) dulce de leche
- Add the bananas. Slice the bananas lengthwise, then cut each half in half again so the pieces are shorter. Arrange them neatly over the dulce de leche layer, covering the surface completely.3 pieces large bananas
- Top the pie. In a large mixing bowl, whip the double cream and sugar together until soft peaks form. If using whipped cream stabilizer, follow the packet instructions and add it as directed. Spread or pipe the whipped cream over the bananas, creating soft swirls or peaks on top.450g (2 cups) heavy whipping cream/ double cream, 25g (2 Tablespoons) granulated white sugar, whipped cream stabilizer
- Finish and chill. Sprinkle with chopped nuts and shaved/ grated chocolate for garnish. Chill for at least 1 hour before serving so the layers set nicely.chopped nuts of your choice like unsalted peanuts, cashews, etc. , chocolate for garnishing
Notes
- Prevent banana browning: Lightly toss sliced bananas in a bit of lemon juice before layering to keep them fresh and bright.
- Chill before serving: Refrigerating the pie for at least an hour helps the dulce de leche firm up and makes slicing easier.
- Make ahead: You can prepare the crust and dulce de leche layer a day ahead. Add the bananas and whipped cream topping on the day of serving for the best texture.
- For extra flavor: Sprinkle a little flaky sea salt over the dulce de leche layer to balance the sweetness.
- Whipped cream shortcut: Store-bought whipped cream works in a pinch—just make sure it’s stabilized if you’re serving the pie later in the day.
Servings: 1 9-inch pie
