Banoffee Pie
- Total Time
- 30 minutes, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- 1¼cups/155 grams graham cracker crumbs (about 10 whole graham crackers)
- 5tablespoons/70 grams unsalted butter, melted
- ⅓cup/65 grams granulated sugar
- ½teaspoon kosher salt
- 2½cups/600 milliliters store-bought dulce de leche (about 20 ounces)
- 3large bananas, peeled and sliced about ¼-inch thick
- 1½cups/360 milliliters cold heavy cream
- 2tablespoons granulated sugar
- 1teaspoon vanilla extract
- 1teaspoon instant coffee granules (optional)
- Chocolate shavings or fresh coffee grounds, for garnish (optional)
For the Whipped Cream
Preparation
- Step 1
Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Step 2
Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Step 3
Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- Step 4
To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
Private Notes
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Cooking Notes
beans
Where do you buy "store-bought dulce de leche"? Is there a particular brand you recommend?
Rosalie Romano
1. Florence Fabricant nyt 2. Or take a can of sweetened condensed milk and plonk it in a saucepan of simmering water. Simmer, covered with water at all times, for about 2 hours. Remove from heat, cool before opening. 3.Makes about 1 1/2 cups. Sweetened condensed milk method: Heat oven to 425°F with rack in middle. Pour the contents of 1 (14-ounce) can sweetened condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Set plate in a roasting pan w hot water 1/2 way
Betsy
We used 2 pints of Haaagen-Dazs Dulce de Leche ice cream instead of dulce de leche canned milk, and turned this into a delicious ice cream pie. Perfect for summer. I made it twice in a week because we couldn't stop talking about it.
Jessajones
@beans La lechera is what I usually buy. It’s from nestle. You can find it in the baking aisle where you from the evaporated milk.
Terri L.
Or take off the label, put on slow cooker, add enough water to keep cans immersed and cook on low for 8 hours.
G
I reviewed too soon! The pie was so much better after sitting in the fridge overnight -- absolutely delicious the next day!
nikki
After chilling for two hours, the dulce de Leche leaked all over the place when we cut into it. Should we have put it in the freezer? Did we buy the wrong kind of dulce de leche? It tastes good but it’s quite sloppy. Thanks for any help with troubleshooting!
Garry Barker
We first encountered banoffee pie at the Hungry Monk in Jevington, Sussex in the 1970s. I still have their two cool books. Back then we made the caramel by boiling an unopened can of sweetened condensed milk for a good 2 to 3 hours. That kind of condensed milk may well not be readily available in the US, but it is a staple for us pretty much in the whole British Commonwealth. We don’t add cream to an already rich dessert, but otherwise your version is fairly true to the Hungry Monk.
Scollingsworth
Ginger Snaps make an excellent "graham cracker" crust. Same recipe, just replace graham crackers with ginger snaps. I use ginger snaps in my banana pudding instead of vanilla wafers as well. A trick my grandmother taught me. Cuts through the cloying sweetness.
Gretchen
This was a bit too rich for me — the flavors were delicious, but next time I would halve the dulce de leche and use at least 4 bananas, maybe even add a layer of banana pudding... it was just too much caramel and not enough banana.
Inez
I use a shortbread crust, and I'm using a store bought one because it is 100 degrees here right now. I've never liked a graham cracker crust.
Melomom
I found readymade dulce de leche at my grocery store. It was with the other packaged milk like evaporated and condensed milk.
Kyra Thompson
I used a jar of caramel sauce , store bought from Trader Joe’s . Homemade caramel would work well too. It was smooth , creamy and just as sweet . Good combination of flavors . Was fun to make and pleased my evening crowd of guests as a “cool, hip and yummy dessert “ .
Deb H.
The Original Banoffee Pie was from The Hungry Monk in Sussex England. Their recipe called for a can of condensed milk submerged in simmering water for about an hour. Leave to cool and when opened you will have the most scrumptious toffee. That is the base for the pie. No Dulche de Leche
KB
Made this with a jar of Chilean manjar I brought back from a trip too long ago. I was generous with the salt on the crust. No problems with it being runny. This might be the most delicious thing I’ve made this year! Yummmm.
Alicia R.
I made this with an all butter pie crust and Nutella. It was spectacular. I would add one to two extra bananas next time.
Crystal S.
I make this pie in a tart pan, which provides nice even layers. With the generous amount of dulce de leche here, I find the sugar in the crust unnecessary. For me, the coffee in the whipped cream is indispensable; it's a perfect balance to the dulce de leche. Good keeper recipe!
Nataly
Made the following subs, was PHENOMENAL!!! - switch graham crackers for biscoff cookies - omit sugar from crust - add about 1 extra teaspoon of salt to crust - cut dulce de leche in half - sub 1/2 c. of heavy cream for 1/3 c. of sour cream
lazy banana hound
could I just use cool whip?
Sandy
Have made it twice. Think banana cream pie with whipped cram instead of pudding. First time as written, with graham cracker crust, second time with a shortbread cookie crusts, which we all liked better. Used the canned dulce de leche, which is basically sweetened condensed milk that has been caramelized. You can find it in the Mexican section of your supermarket. The caramel made it a bit sweet for me, but is now specifically requested by my teenage grandson. And so easy.
Sara
If using 9” pie, you only need 1 can of 13.4 oz dulce de leche (realistically, 3/4 of the can is enough). Use 1 tablespoon of sugar in the whip cream. Crunchie rocks as a topping is 10/10 great! Just crush them up
candy
I found half the suggested Dulce de Leche to be plenty. I also added crushed bittersweet cocoa chocolate chips which also offset some of the sweetness.
SusanC
After reading comments about how sweet and rich this pie is, I decided to use the saltine cracker crust in the Atlantic Beach Pie recipe, rather than a graham cracker crust. The salty/sweet saltine crust definitely complimented the sweetness of this recipe. I also recommend adding a thin layer of chocolate ganache flavored with a 1/2 tsp. instant espresso powder. It’s not the recipe as written, but these modifications made a delicious pie, that was still almost too sweet.
Michael O.
I used Mc Virtue’s for the crust. Added 2T of peanut butter whiskey and same amount of instant vanilla pudding to 2C of heavy cream for the topping. A little bit of Elvis shine.
Patty
Yes. Oven method Dulce de Leche: Heat oven to 425. Pour 1 14 oz can sweetened condensed milk into a glass pie plate and cover tightly with foil. Set in roasting pan and pour boiling water up to about half-way to the top of the pie plate. Place in oven and bake for 45 minutes. Check water level, and add more boiling water if necessary. Bake an additional 45 minutes. Enjoy!
Rob Schoenbaum
I used one 375ml can of dulce de leche in a 9inch pie shell. Frankly, I don't see how 600ml would have left room for the bananas and whipped cream. In any event, the pie is easy to make and phenomenally good. Also, I made with the NY Times gluten-free pie shell, which is now my crust of choice for my gluten-free friends. https://cooking.nytimes.com/recipes/1015450-gluten-free-dessert-pastry
Adam
I've made this several times. Guests always love it. The teaspoonful of instant expresso in the whipped cream makes the pie!
Wendy
Do not leave out the coffee flavoring for the whipped cream - the slight bitterness complements and is really needed, or this is overwhelmingly sweet. In London - in the days when I didn't know what Dulce de l. was, we used to boil cans of condensed milk until it caramelized (in the can) and then spooned it onto the crust.
adjustements made after reading other comments
I read the comments for this recipe and made two adjustments and was so pleased with how it turned out. -I used just one can (so 380 grams) of Nestle’s Le Lecheria dulce de leche (was easy to find near condensed and evaporated milks at my grocery store). Since I decreased the amount of dulce de leche, I stuck with the three bananas, I was prepared to add a fourth but it looked like nice amount with just the three -I halved the amount of sugar in the whipped cream Decadent pie, good for company!
Laundy
I have to make this recipe with dulce de leche and the pie with shortbread crust and dulce de leche ice cream. So thankful for the comments here. My husband and I had banoffee pie in London at Butler’s Wharf Chop House overlooking Tower Bridge. We also had their divine popcorn cauliflower in gochujang sauce. We went back a second time for both the cauliflower and the banoffee before heading home.
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