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Banoffee Pie Recipe

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★★★★★

4.5 from 144 reviews

Banoffee Pie is a luscious dessert featuring a buttery graham cracker crust filled with a rich toffee filling, topped with fresh banana slices and fluffy whipped cream. This classic English treat combines creamy caramel flavors with the natural sweetness of bananas and a hint of vanilla, creating an irresistible pie that’s perfect for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups (201g) graham cracker crumbs (about 13 full sheet graham crackers)
  • 3 tablespoons (39g) sugar
  • 1/8 teaspoon salt
  • 1/2 cup (112g) unsalted butter, melted

Filling

  • 3/4 cup (168g) unsalted butter
  • 3/4 cup (168g) packed dark brown sugar
  • 6 tablespoons sweetened condensed milk
  • 6 tablespoons heavy whipping cream
  • 3/4 teaspoon vanilla extract

Topping

  • 5–6 medium bananas, sliced (or about 4 large ones)
  • 1 1/4 cups heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 teaspoon vanilla extract
  • Chocolate bar, optional, for topping
  • Toffee bits, optional, for topping

Instructions

  1. Make the crust: Preheat oven to 325°F. Grease a 9-inch deep dish pie pan with non-stick spray. In a large bowl, combine graham cracker crumbs, sugar, and salt. Stir in the melted butter until mixture is crumbly. Press this mixture evenly into the bottom and up the sides of the prepared pie pan.
  2. Bake the crust: Bake the crust in the preheated oven for 6-8 minutes. Remove and set aside to cool completely before adding filling.
  3. Prepare the filling: In a large saucepan over medium-low heat, melt the butter. Add the brown sugar and stir constantly until dissolved, about 5 minutes, ensuring it doesn’t boil yet.
  4. Cook the filling: Stir in the sweetened condensed milk and heavy whipping cream. Increase heat to medium and bring to a boil. Boil for 5-10 minutes until the mixture reaches 220°F, using a food thermometer for accuracy. Remove from heat immediately to prevent overcooking, then stir in vanilla extract. Pour the filling into the cooled crust.
  5. Chill the pie: Refrigerate the pie for 2-3 hours until the filling is firm.
  6. Add banana topping: Once the filling is set, arrange banana slices in two layers over the filling evenly.
  7. Whip the cream: In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  8. Apply whipped cream: Spread the whipped cream evenly over the banana layer, ensuring it touches the crust all around to cover the bananas completely and help prevent browning.
  9. Optional toppings: Use a vegetable peeler to shave chocolate over the pie, or sprinkle toffee bits on top if desired.
  10. Serve: Serve immediately or refrigerate until ready. Best consumed within 1-2 days for freshness, though cutting off browned banana slices can extend pie enjoyment.

Notes

  • Use a food thermometer to achieve perfect toffee filling texture. Overcooking leads to a firm filling; undercooking makes it too soft.
  • Covering bananas with whipped cream helps delay browning.
  • Optional chocolate shavings add a rich texture and decorative touch.
  • Leftover pie should be stored in the refrigerator and consumed within a couple of days for best quality.
  • For a deeper flavor, use Baker’s chocolate for the chocolate shavings as it’s thicker and easier to peel.

Keywords: Banoffee Pie, caramel banana pie, graham cracker crust, creamy toffee filling, whipped cream topping, English dessert

Find it online: https://messykitchenmagic.com/banoffee-pie-recipe/