Banoffee Pie

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.

Step-by-step photos can be seen below the recipe card.

Prep Time40

Cook Time10

Chill Time4

Total Time4 50

Course: Dessert

Cuisine: British

Keyword: banoffee pie, banoffee pie recipe, easy banoffee pie recipe

Servings: slices

Ingredients

FOR THE CRUST

2 cups fine vanilla wafer cookie crumbs
½ cup unsalted butter melted
¼ cup granulated sugar

FOR THE FILLING

13.4 oz. 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 tbsp powdered sugar
1/8 tsp salt
¼ 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 ¼ 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.

Video

Notes

Don't have a tart pan, no worries, you can also use a 9-inch pie plate.
Try different crust options like a graham cracker crust, shortbread crust, or a combination of digestive biscuits and nuts.

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