Banoffee pie recipe 

A delicious banoffee pie is made with dulce de leche, banana slices, and handmade whipped cream in a buttery graham cracker crust!

– 1 ½ cups graham cracker crumbs (180 grams) – ⅓ cup granulated sugar (65 grams) – 6 tablespoons unsalted butter melted (85 grams)  2 (13.4-ounce) cans dulce de leche (2 ¼ cups; 760 grams) – 3 large ripe banana – 1 cup heavy whipping cream (240 ml)


– ¼ cup powdered sugar (30 grams) – 1 teaspoon pure vanilla extract – Chocolate shaving


Mix sugar and graham cracker crumbs in a large basin to make the crust. Stir with melted butter to moisten all crumbs.


Put the mixture in a 9-inch pie pan and press it into an equal layer on the bottom and sides. Help pack the crust into the pie dish with the bottom of a measuring cup.


Ten minutes should lightly brown the crust. Fully cool after baking. Assembly: Fill half the cooled pie crust with 1 cup or 1 can dulce de leche. Level using an angled spoon or spatula.


Mix ¼-inch banana slices with dulce de leche. Sprinkle banana slices with last half of dulce de leche (1 cup or can). Angled spatula or spoon flatten.


Whip cream by mixing heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large basin with a handheld mixer. Start slowly.


Medium-high speed mixing until firm peaks form as mixture expands. Dress pie with whipped cream. After 3 hours in the fridge, cut and serve. Chocolate shavings.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Pumpkin pie recipe