With a vanilla wafer crust, dulce de leche and banana filling, homemade whipped cream, and chocolate shavings, what’s not to love about this Easy Banoffee Pie! A simple but show-stopping dessert, sure to please everyone.
Easy Banoffee Pie Recipe
Ever heard of banoffee pie? If not, you’re in for a true treat today. And if you have tried it but thought it sounded complicated, you’ll be surprised by just how easy it is to make.
Instead of a graham cracker crust, this easy banoffee pie recipe begins with a homemade pie crust made with vanilla wafers, which I think compliments the filling even better. Next, we’re adding a can of dulce de leche to the filling. Thick, sweet, and gooey, it adds the caramel texture and flavor. Ripe banana slices are added followed by homemade whipped cream. Don’t forget the chocolate shavings!
What Is Banoffee Pie?
Banoffee pie is a popular British dessert. Banoffee = banana + toffee. This pie is made with dulce de leche and bananas in a buttery crust topped with a thick layer of whipped cream and chocolate shavings.
Recipe Ingredients
Here’s an overview of what you’ll need for this easy banoffee pie recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Vanilla wafer crumbs – The base of the pie crust.
- Unsalted butter – Melted, to add shape and bind the crust together.
- Granulated sugar – Sweetens the crust.
- Dulce de leche – Using canned dulce de leche helps keep this recipe quick and easy.
- Bananas – You want bananas in that perfect stage of ripeness, with no green but no brown specs either.
- Heavy whipping cream – Keep it chilled until using.
- Powdered sugar – Sweetens the topping.
- Salt – Balances the flavors.
- Chocolate shavings – Best if shaved directly from a brick of chocolate.
How To Make Banoffee Pie
This easy banoffee pie comes together in a few simple steps. Just remember to prepare it well in advance, as it does need plenty of time to chill.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Bake the crust and cool. Grease a 9-inch tart pan with nonstick spray. Combine the wafer crumbs, butter, and sugar then press the mixture into the tart pan along the bottom and up the sides. Bake at 350F for 8-10 minutes. Cool completely.
- Add the dulce de leche and chill. Once the crust has cooled, spread the dulce de leche over the crust. Chill in the fridge for 30 minutes.
- Add the bananas and topping. Slice the bananas into 1/4-inch coins and arrange over the dulce de leche. Beat the heavy whipping cream in a chilled bowl until it thickens. Add the powdered sugar and salt, whipping until stiff peaks form. Spread over the bananas. Sprinkle with chocolate shavings.
- Chill. Chill the pie for at least 4 hours before slicing.
Tips and Variations
Here are some tips and variations for this simple pie so it comes out perfect the first time you make it.
- Don’t have a tart pan? We love using a tart pan for this recipe, but if you don’t have one, no worries, you can also use a 9-inch pie plate.
- Allow plenty of time for cooling and chilling. While the steps themselves are fairly quick, cooling time is required between almost every step. The crust must cool completely before you add the dulce de leche, which needs to chill before you add the bananas, and then the whole pie needs to chill for at least 4 hours (overnight is best.)
- Different crust options. Try a different crust like a graham cracker crust, shortbread crust, or a combination of digestive biscuits and nuts.
- Try it with different fruit. While traditional Banoffee Pie features bananas, you can experiment with other fruits like strawberries, berries, or even sliced kiwi for a unique twist.
Video: Banoffee Pie
Proper Storage
- Make in advance. Banoffee Pie should be made in advance since it needs a minimum of 4 hours to chill (ideally overnight.) However, it’s recommended to add the whipped cream and chocolate shavings just before serving for a fresh appearance.
- Storing leftovers. Store banoffee pie in the refrigerator, covered with plastic wrap or in an airtight container. Consume within 2-3 days for best taste and texture. Do not let the pie sit at room temperature for extended periods. Freezing is not recommended since the texture of bananas and whipped cream aren’t appetizing once thawed.
More Easy Pie Recipes
- No Bake Key Lime Pie
- Easy Strawberry Pie
- No Bake Peanut Butter Pie
- Easy Chocolate Pie
- Easy Coconut Pie
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Banoffee Pie
Ingredients
FOR THE CRUST
- 2 cups fine vanilla wafer cookie crumbs
- 1/2 cup unsalted butter , melted
- 1/4 cup granulated sugar
FOR THE FILLING
- 13.4 ounce can dulce de leche
- 2 to 3 ripe bananas (no green, but no brown specs either)
FOR THE TOPPING
- 2 cups heavy whipping cream , cold
- 3 tablespoons powdered sugar
- 1/8 teaspoon salt
- 1/4 cup chocolate shavings
Instructions
- Preheat the oven to 350°F. Grease a 9-inch tart pan with nonstick spray or butter and set aside.
- In a medium bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly wet.
- Press the mixture into the base of the tart pan, forming an even crust along the bottom and up the sides.
- Bake the crust for 8-10 minutes or until lightly golden. Allow it to cool completely.
- Spread the dulce de leche evenly over the cooled crust, then transfer to the refrigerator for 30 minutes.
- Slice the bananas into 1/4 inch-thick coins and arrange over the dulce de leche layer.
- In a chilled bowl, whip the cold heavy whipping cream until it starts to thicken. Add powdered sugar and salt. Continue whipping until stiff peaks form.
- Spread the whipped cream over the banana layer, covering the entire surface, then sprinkle with chocolate shavings.
- Refrigerate the Banoffee Pie for at least 4 hours (ideally overnight) before slicing.
