Banoffee Pie
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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp salted butter melted
- 1 can dulce de leche
- 3 medium bananas or 2 large (sliced into coins)
Whipped Cream
- 2 cups Heavy whipping cream
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F or 180°C
- Crush your graham crackers until they are like sand. Add in your melted butter and mix until combined. You should be able to form a lump when you squeeze it in your hand.
- Bake your crust for 15 minutes until a dark golden brown.
- Add in your dulce de lech and top it with bananas. Brush your bananas with some lemon juice to prevent browning.
- Chill until fully cooled.
- Whip your whipping cream, sugar and vanilla until smooth and creamy.
- Top your pie with some whipped cream and chill until you can slice a nice piece.
- Enjoy.
Notes
- 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.