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    Home » Dessert » Pie

    How to Make Banoffee Pie

    Published: Feb 5, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    3442 shares
    Jump to Recipe
    slice of banoffee pie on a white plate

    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. 

    half eaten slice of banoffee pie on a white plate

    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.

    Jump to:
    • 💭Who invented Banoffee pie?
    • 💭What is Banoffee pie made of?
    • 🥧How do I make a Banoffee pie?
    • 🍴Turning condensed milk into caramel
    • 📖How do you make a Banoffee pie base
    • 📖How do you assemble banoffee pie?
    • 💭How do you keep bananas from turning brown in Banoffee pie?
    • ⏲️How long can you keep Banoffee pie in the fridge?
    • ♨️Can Banoffee pie be frozen?
    • 🥧More pie recipes
    • Recipe Card
    • Recipe Ratings & Comments
    banoffee pie in a ceramic pie dish with a slice missing

    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. 

    slice of banoffee pie on a white plate

    🍴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.

    sweetened condensed milk in a round pie dish in a roasting pan for a banoffee pie recipe

    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. 

    dulce de leche in a round glass pie dish for a banoffee pie recipe

    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.

    granulated sugar and graham cracker crumbs in a glass bowl for a banoffee pie recipe
    melted butter added to crushed biscuits and sugar in a glass bowl for a banoffee pie recipe
    banoffee pie crust in a glass mixing bowl
    metal measuring cup pressing biscuits into a pie dish for a banoffee pie recipe

    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.

    graham cracker crust just baked for a banoffee pie recipe

    📖How do you assemble banoffee pie?

    So you have your biscuit crust baked and cooled, and your dulce de leche is ready to go.

    whipped cream in a metal mixing bowl for a banoffee pie recipe
    chocolate shavings in a glass bowl for a banoffee pie recipe

    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.

    vegetable peeler on top of a chocolate bar for a banoffee pie recipe

    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.

    dulce de leche being poured into a graham cracker crust for a banoffee pie recipe

    Next place the sliced banana pieces over the dulce de leche then top with the whipped cream.

    sliced bananas on top of dulce de leche for a banoffee pie recipe

    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.

    spatula holding whipped cream on top of banoffee pie
    banoffee pie with chocolate shavings on top

    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!

    inside the pie dish showing the layers of banoffee pie

    ♨️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.

    a bite of banoffee pie on a gold fork on a white plate

    🥧More pie recipes

    • Chocolate Pudding Pie
    • Strawberry Cream Cheese Pie
    • Pumpkin Pie

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    slice of banoffee pie on a white plate

    Banoffee Pie

    ★★★★★

    4.5 from 10 reviews

    Print Recipe
    Pin Recipe

    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.

    • Total Time: 50 mins
    • Yield: 8-10 slicse 1x

    Ingredients

    Units Scale

    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

    1. 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. 
    2. 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

    1. 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

    1. 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.
    2. 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. 

    Equipment

    two glass pie dishes

    Glass Pie Dish

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    small angled spatula

    Small Angled Spatula

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    oxo food scale

    OXO Kitchen Scale

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    Roasting Pan

    Buy Now →

    Notes

    * Total time will be 2 hours longer if you make dulce de leche from sweetened condensed milk

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 25 mins
    • Cook Time: 15 mins
    • Category: Dessert
    • Method: Baking
    • Cuisine: English

    Keywords: banoffee pie recipe, how to make banoffee pie, the best banoffee pie

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    This post was originally published on July 22, 2012. The photos and recipe have been updated as of 1/29/19


    banoffee pie with a fork on a white plate outside
    side view of banoffee pie on a white plate
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    1. Maureen | Orgasmic Chef says

      November 19, 2012 at 11:51 pm

      Holy cow that pie looks absolutely delicious. I can't look at it without drooling. Shame on me!

      ★★★★★

      Reply
      • Elizabeth says

        November 20, 2012 at 8:41 am

        Thanks Maureen!! The pie is amazing you definitely should try it 🙂

        Reply
    2. kat says

      February 21, 2019 at 11:30 am

      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!

      ★★★★★

      Reply
    3. Kim W. says

      May 11, 2019 at 8:03 pm

      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!!!

      ★★★★★

      Reply
      • Elizabeth says

        May 11, 2019 at 8:17 pm

        Thank you for the lovely review Kim, so glad your family enjoyed it!!

        Reply
    4. Ellie Meyer says

      November 13, 2019 at 2:09 am

      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!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 13, 2019 at 8:18 am

        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

        Reply
    5. Wendy says

      May 02, 2020 at 4:11 pm

      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.

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 02, 2020 at 6:26 pm

        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

        Reply
    6. Sharon says

      May 07, 2020 at 9:59 am

      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?

      Reply
      • Elizabeth Waterson says

        May 07, 2020 at 11:07 am

        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

        Reply
    7. Nikki says

      May 27, 2020 at 5:18 pm

      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!

      Reply
      • Elizabeth Waterson says

        May 27, 2020 at 8:43 pm

        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

        Reply
    8. Annelise says

      July 04, 2020 at 10:05 pm

      Mine turned out perfect thank you!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        July 04, 2020 at 10:38 pm

        Thank you so much for coming back to review the recipe Annelise, I am so happy you enjoyed the recipe. Take care. xX Liz

        Reply
    9. StressBakingKw says

      July 31, 2020 at 3:33 am

      Lovee this recipe . I just cut down the amount of caramel and mixed it with toasted almonds and it turned out amazing.

      ★★★★

      Reply
      • Elizabeth Waterson says

        July 31, 2020 at 8:24 am

        Thanks so much, the almonds sound like a fantastic addition!! Take care. XX Liz

        Reply
    10. Eve Marie says

      September 26, 2020 at 11:48 pm

      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:)

      ★★

      Reply
      • Elizabeth Waterson says

        September 27, 2020 at 9:43 am

        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

        Reply
    11. Anita says

      January 27, 2021 at 9:47 am

      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.

      Reply
      • Elizabeth Waterson says

        January 27, 2021 at 10:09 am

        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

        Reply
    12. Minakshi Singh says

      January 29, 2021 at 11:02 am

      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!

      Reply
    13. Heidi Paulette says

      April 14, 2021 at 10:34 am

      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?

      Reply
      • Elizabeth Waterson says

        April 16, 2021 at 10:47 am

        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

        Reply
    14. Donna Oliphint says

      April 24, 2021 at 9:53 am

      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.

      Reply
      • Elizabeth Waterson says

        April 24, 2021 at 5:16 pm

        Great tip Donna, thanks so much!! I hope you try the pie!! Please let me know if you do! XX Liz

        Reply
    15. Sarah Anne says

      March 14, 2022 at 8:26 pm

      Made this for Pi day and oh my it was a hit! Delish!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        March 14, 2022 at 9:19 pm

        Oh, best pi day ever!! Thanks so much for reviewing the recipe, Sarah Anne! I really appreciate it! XX Liz

        Reply
    16. Jodi says

      October 02, 2022 at 10:20 pm

      I have made this quite a few times. I use Anzac biscuits or Gingernut biscuits as the base, they add a different dimension. I do not add any sugar or vanilla per the recipe, it is not needed due to the sweet biscuits. I have used carnation condensed milk caramelised in the microwave (which was the best result). I have also used Woolworths condensed milk caramelised in the slow cooker (won’t do that again) and nestle top n fill caramel when I want to make a quick batch. The quality condensed milk in the microwave is the way to go.

      ★★★★

      Reply
      • Elizabeth Waterson says

        October 05, 2022 at 4:54 pm

        Thank you for the tips Jodi, so pleased to hear you have enjoyed this a few times!! Take care. XX Liz

        Reply

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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