Crushed up Digestive Biscuits make a beautiful crust for this luscious Banoffee Pie. The filling starts with sweetened condensed milk turned into a dulce de leche then topped with lots of fresh banana slices, fresh whipped cream, and chocolate shavings. You will adore this English pie.
Banoffee pie, something my sister and I have a love affair with. Growing up in America with English parents we always had special desserts that none of our friends had heard of. Banoffee pie was one of them. One of my friends was shocked at how delicious it was, which made me publish this recipe back in July 2012. Seven years later and we love banoffee pie just as much.
Check out my banoffee cupcakes recipe next.
I have updated the recipe with more precise measurements and update the photos to make it easy to learn how to make banoffee pie.
I hope you make this banoffee pie recipe.
💭Who invented Banoffee pie?
This insanely rich and delicious pie may seem like an American treat but it's actually English!
💭What is Banoffee pie made of?
Banoffee pie is glorious. 5 simple components make a pie full of flavor and texture.
- Digestive or Graham Cracker Biscuit Crust- I make this a day or two in advance and wrap tightly in plastic wrap until ready to use.
- Dulce de Leche - you can make this up to a week in advance.
- Bananas
- Whipped Cream- I make this up to a day in advance.
- Chocolate- I shave the chocolate while the graham cracker crust is cooking and store in an airtight container in the fridge.
Sometimes we add other fruit besides bananas- berries or pineapple.
🥧How do I make a Banoffee pie?
This pie is quite simple really, with most of the ingredients being able to be prepped ahead of time banoffee pie is a great dessert for any party.
Start with making the crust. Fill the crust with the dulce de leche, then layer the sliced bananas. Make a medium peak whipped cream to slather on top of the bananas. Finally, sprinkle chocolate curls or pieces on top of the whipped cream.
The pie does need to set up in the fridge for at least 3 hours before slicing.
🍴Turning condensed milk into caramel
You are more than welcome to use store-bought dulce de leche but it's so easy to make at home so I often do. For this recipe, I use about one and a half cans of sweetened condensed milk (14oz each) then I save the remaining dulce de leche in the fridge for other treats.
Pour your sweetened condensed milk into a shallow dish. Cover the dish lightly with foil then place the dish inside a larger baking pan/ roasting pan. Place in the oven at 350F/ 180C and then pull the rack that the roasting pan is on out so you can easily pour water inside the roasting dish. Just pour enough to go halfway up the sides of the shallow dish.
I do this when the roasting pan is in the oven to reduce the risk of water splashing into the shallow dish.
Let the milk caramelize for around two hours, after about 45 minutes-1 hour I will add more water. The water bath helps create a more balanced warm environment for the milk to evenly carmelize.
The dulce de leche can be made up to a week in advance, once cooled store it in the fridge in an air-tight container.
📖How do you make a Banoffee pie base
Banoffee pie needs a thick biscuit base. The crunch of the biscuit crust is everything. Digestive biscuits are traditionally what is used to make the crust but you can also use Graham Crackers. Whichever biscuit you use make sure they are crushed to a fine crumb.
Then mix in a couple tablespoons of granulated sugar and stir in melted butter. Press the mixture into a 9-inch pie dish. I use the bottom of a measuring cup to pack the crumb tightly. Make sure to get up the sides of the pie dish as well.
Bake for around 12-15 mimnutes until lightly browned.
📖How do you assemble banoffee pie?
So you have your biscuit crust baked and cooled, and your dulce de leche is ready to go.
Now I whip my whipped cream, you want medium peaks here so don't' whisk it too much. I like to add just a little bit of powdered sugar/icing sugar not too much as the pie is quite sweet on its own.
You also want to make sure your chocolate shavings are ready to go. I like to use a vegetable peeler against the side of a chocolate bar.
To start assembling banoffee pie pour the dulce de leche on top of the crust, gently spread it all over the bottom of the pie.
Next place the sliced banana pieces over the dulce de leche then top with the whipped cream.
Chill in the fridge for at least 3 hours. Chilling/resting the pie helps everything set up together. If you do not let the pie chill you will end up with a sloppy mess.
Store banoffee pie in the fridge for up to 3 days.
To achieve nice clean slices I always recommend using a sharp knife that is run under hot water and wiped clean after every cut.
💭How do you keep bananas from turning brown in Banoffee pie?
Personally, I have never had an issue with my bananas turning brown, probably because I make sure the whipped cream is touching every inch of banana. But if you are hesitant you can always slice the bananas and sprinkle lemon juice on top of them to help prevent browning.
⏲️How long can you keep Banoffee pie in the fridge?
Banoffee pie will stay best for 2-3 days in the fridge, but I have enjoyed a slice or two on day 4 or 5!
♨️Can Banoffee pie be frozen?
I would advise against freezing the pie fully assembled. Each component can be made ahead of time, except slicing the bananas. So I find that time is not an issue with this dessert.
🥧More pie recipes
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Banoffee Pie
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 50 mins
- Yield: 8-10 slicse 1x
- Category: Dessert
- Method: Baking
- Cuisine: English
Description
Crushed up Digestive Biscuits make a beautiful crust for this luscious Banoffee Pie. The filling starts with sweetened condensed milk turned into a dulce de leche type cream then topped with lots of fresh banana slices, fresh whipped cream, and chocolate shavings.
Ingredients
Dulce de Leche Filling
- 21oz Sweetened Condensed Milk (1 ½ 14oz Cans) or storebought Dulce de Leche
Crust
- 240 grams (2 Cups/ 9oz) Graham Cracker/Digestive Biscuits crushed into crumbs
- 2 Tablespoons Granulated/ Caster Sugar
- 3oz (6 Tablespoons) Unsalted Butter, melted
Filling
- 2 Large Bananas
- 16oz (2 Cups) Heavy Whipping Cream
- 3 Tablespoons Powdered Sugar/ Icing Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2-4oz Chocolate for Garnish
Instructions
Dulce de Leche Filling
- Preheat oven to 350F/180C. Pour sweetened condensed milk into an ovenproof dish, so that the milk is shallow. Cover lightly with foil. Place that dish in a large roasting pan and place in the oven, fill the roasting pan with water so it goes halfway up the sides. The water bath helps create a more even cooking environment for the dulce de leche.
- Bake for two hours or until you have reached the beautiful caramel color. Let cool completely. Then transfer to an airtight container and store in the fridge if preparing ahead of time.
Crust
- Turn oven on to 350F/180C. In a small bowl mix together the graham cracker crumbs, sugar, and butter, until well combined. Press into a 9-inch pie dish. Bake in the oven for 12-15 minutes, until the edges have started to slightly brown. Let cool for at least 30 minutes.
Banoffee Pie
- In the bowl of an electric mixer combine heavy whipping cream, powdered sugar, and vanilla. Whip on medium-high until medium peaks form. Store in the fridge until ready to use.
- Once crust and dulce de leche have cooled pour dulce de leche on top of the crust and place sliced banana slices over the dulce de leche then top with the whipped cream. Chill in the fridge for at least 3 hours. Use a vegetable peeler across the sides of a chocolate bar to create chocolate curls and top pie. Store in the fridge for up to 3 days.
Notes
* Total time will be 2 hours longer if you make dulce de leche from sweetened condensed milk
Keywords: banoffee pie recipe, how to make banoffee pie, the best banoffee pie
This post was originally published on July 22, 2012. The photos and recipe have been updated as of 1/29/19
Maureen | Orgasmic Chef says
Holy cow that pie looks absolutely delicious. I can't look at it without drooling. Shame on me!
★★★★★
Elizabeth says
Thanks Maureen!! The pie is amazing you definitely should try it 🙂
kat says
WOWWWW! This pie was a hit with everyone, I mean how can you go wrong with it really.
This crowd pleaser has already been requested again! Thanks Liz for the recipe!
★★★★★
Kim W. says
I am gluten free so I buy a gluten free pie shell but the rest of this I have made a recipe reads and my family went crazy over it!!!! Made it again for extended family party, made two, both were first to go. Huge hit thank you!!!
★★★★★
Elizabeth says
Thank you for the lovely review Kim, so glad your family enjoyed it!!
Ellie Meyer says
I used to make this pie when I was a chef at a trendy eaterie in central London -circa early 1980's! One of the main points of flavor was that we halved the whipped cream for the top and added expresso coffee to it then pipe the creams alternately round the top of the pie, then grated chocolate. This is where I thought the offee came from in the name! My research says its the toffee filling, - I disagree as the filling is caramel not toffee, and was called caramel back then too. Toffee was a hard crack sweet. I hope to get this out there!! ;)) BTW your recipes are amazing Ms. Baking Queen!
★★★★★
Elizabeth Waterson says
I see your point, Ellie!! I guess banoffee sounds better than banaramel ?? LOL But seriously the coffee cream sounds amazing, I must try that next time I make this pie!! I bet you have some great recipes up your sleve from your chef days! If you have any recipe suggestions you'd like to see on here please let me know, I am always looking for new inspiration! XX Liz
Wendy says
It seems I have been making this pie forever as I am born and bred a Sussex girl and had the pleasure of eating Banoffee Pie in The Hungry Monk near Eastbourne in Sussex, UK many, many years ago. I make this but bake a pastry case and will sometimes put the bananas under the caramel. I also would put coffee in the whipped double cream on the top. I do not know how long it will keep as we could never keep it past a 'sinful breakfast' the next morning...... I used to have to put the tins of condensed milk in a saucepan of water. The tins had to be covered with water at all times and cook them for 3 1/2 hours which used to frighten me as I was frightened the tins would explode! I am going to try your method as at least it isn't so dangerous. This is such a wonderful dessert and everyone who has tried this has agreed. I also found another recipe that cooked the condensed milk in a saucepan, but I found it became lumpy but it stayed a very pale colour. No doubt I did something wrong! Thank you for sharing your recipe. Greetings from British Columbia, Canada.
★★★★★
Elizabeth Waterson says
Hi Wendy, thanks for sharing with me! I feel so sad for people that do not know of this pie, haha!! I grew up with it as well, albeit in America but with British parents!! It is indeed a sinful breakfast, the best kind- bananas and milk hello! LOL. I too have tried cooking the can of condensed milk but I hate the stress I freak out and practically just stare at it the whole time. I hope you have success with this method. I must try the coffee whipped cream next time I make it, I adore coffee anything!! Please let me know if you try this recipe, I would love to know what you think!! Take care!! XX Liz
Sharon says
I noticed when in the crust photo, it looked like you were mixing sugar with the graham cracker crumbs but sugar is not listed in the ingredients. Is there sugar in the crust?
Elizabeth Waterson says
Hi Sharon, so sorry about that it must have got deleted, I have updated the recipe card to reflect it properly! Please let me know if you have any further questions or if you make the recipe. I would love to know. XX Liz
Nikki says
Tried this recipe.... and it was DELICIOUS! The dulce de leche was a bit harder than I thought- had to finish it in the oven, but still turned out really creamy and good!!!! Actually ended up making (and eating) it twice!
Elizabeth Waterson says
That is awesome so happy you have already enjoyed it twice!! Thank you so much for coming back to review the recipe, I appreciate it so much Nikki. Take care. XX Liz
Annelise says
Mine turned out perfect thank you!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to review the recipe Annelise, I am so happy you enjoyed the recipe. Take care. xX Liz
StressBakingKw says
Lovee this recipe . I just cut down the amount of caramel and mixed it with toasted almonds and it turned out amazing.
★★★★
Elizabeth Waterson says
Thanks so much, the almonds sound like a fantastic addition!! Take care. XX Liz
Eve Marie says
Personally I found it too sweet. I usually enjoy the combination of salty biscuit, sweet caramel, tangy banana, creamy whip and “bitter“ chocolate but this was sweet on every level. I’m not the biggest dessert person so perhaps this is for those with a massive sweet tooth:) But if you’re like me and want to taste each layer for what it offers, I’d recommend cut the sugar from the base entirely and only add 1tbsp into the whipping cream. Just my two cents:)
★★
Elizabeth Waterson says
Hi Eve Marie, thanks for reaching out and sharing your opinion. Banoffee pie is definitely a sweeter dessert so I can understand for someone who doesn't have a massive sweet tooth it can be too much. I on the other hand, along with my family, do have massive sweet tooths so we love this pie. If you're looking for something not too sweet you might try my Apple Frangipane Tart Recipe. Take care. XX Liz
Anita says
Hi Elizabeth,
So happy that I found your web site.
Would you please tell me how much canned Dulce De Leche to use. I have 2 cans in my pantry That I would like to use up. In the future I will make my own using your recipe. I think my family will love this.
Elizabeth Waterson says
Hi Anita, thank you so much for reaching out! I would just use one 14oz can! Please let me know if you have any further questions or if you try the recipe, would love to know what you think! Thanks!! XX Liz
Minakshi Singh says
Hi, I tried this recipe. It tasted absolutely amazing!! But what could be the reason that my caramel started to melt and flowing out of the pie while serving. The pie was chilling for 4hrs before serving. Thanks for your help in advance!
Heidi Paulette says
I have made this recipe a few times now and sometimes the dulce le leche comes out creamy and sometimes lumpy. What am i doing wrong?
Elizabeth Waterson says
Hi Heidi, thanks for reaching out, so sorry to hear you are having trouble with it. I would first check to see that your oven is properly calibrated, a too-hot oven can overcook the dulce de leche. I would also try cooking for 10-20 minutes less and see if that helps. You can also pour the dulce de leche into a pot and add a little milk or cream and whisk together to help discard any lumps. Please let me know if I can help with anything else! XX Liz
Donna Oliphint says
This sounds amazing! Can't wait to try it. By the way, when trying to keep bananas, apples, pears, etc. from turning brown, rather than using lemon juice {which leaves a definite flavor and deteriorates the fruit's texture) use lemon lime soda such as Sprite. It has enough citric acid to stop the browning but doesn't leave any extra flavor.
Elizabeth Waterson says
Great tip Donna, thanks so much!! I hope you try the pie!! Please let me know if you do! XX Liz