Frequently Asked Questions
Who invented Banoffee Pie?
Banoffee pie was invented at the Hungry Monk restaurant in East Sussex by Nigel Mackenzie and Ian Dowding. They were improving upon another pie recipe which used dulce de leche and toffee. The addition of bananas was a game-changer, which created this delicious dessert.
How long does it last in the fridge?
This pie will last up to three days in the fridge. If you’re cutting into the pie and saving the rest for later expect some movement from the filling. It might look a bit messy but will still be delicious.
Why is it called Banoffee?
Banoffee is a combination of banana and toffee, two of the main ingredients in this pie!
What can I use instead of Graham Crackers?
Manny cookies will work in place of the Graham crackers, just eliminate the added sugar. My favorite cookies to use in a crust like this are Biscoff cookies, they have a nice depth of flavor that compliments the filling.
Where can I find Dulce de leche?
Dulce de leche can be found in the baking aisle next to the sweetened condensed milk, or the latin food section of many grocery stores. If you can’t find it then don’t worry, it’s quite easy to make using sweetened condensed milk
How to Make Banoffee Pie
1. Heat oven to 350F. Whisk together the Graham cracker crumbs, sugar and salt in a large bowl.
2. Pour in the melted butter then mix with a spatula until well distributed.
3. Spread the mixture in your 9 inch pie dish and use a measuring cup or flat-bottomed glass to press down. You will need to use your finger to press the top down as you compress the side. Bake at 350F for about 10 minutes or until slightly darkened and fragrant.
4. Pour about one and a half cups of dulce de leche into the baked pie shell and spread to cover the bottom.
5. Peel and slice 2-3 bananas and fill the pie.
6. Sprinkle with toffee chips and drizzle over more dulce de leche, you can add about 1/4 cup or more if desired. Please note that yuo can add more toffee chips on top if that’s a flavor you enjoy! Chill the pie in the refrigerator for at least 30 minutes.
7. Once the pie is chilled it’s time to make some whipped cream! Add the cold cream, sugar and vanilla to a bowl and whip until soft peaks form. I like to garnish this pie with shaved chocolate. If you haven’t made chocolate shavings before it’s quite easy. Use a sharp knife to scrape thin pieces from a bar or block of chocolate. Be careful of your fingers though!
8. Pile the whipped cream on top of the pie and sprinkle with shaved chocolate then serve. These pieces will not look super clean when you plate them but it it quite delicious!
Pro Tips for this recipe
- Feel free to customize this crumb crust with your favorite cookies. It’s also delicious with shortbread, vanilla wafers, and banana-flavored butter cookies.
- You can blitz the cookies in a food processor to get fine crumbs, or pop them in a Ziploc bag and let your kids crush to their hearts’ content. My boys love this!
- Dulce de leche is a Latin American treat made by cooking sweetened condensed milk until it’s thickened and caramelized. Look for cans of pre-made dulce de leche in the international foods aisle.
- Shaved chocolate is an easy way to decorate pies. It’s easy if you have a big block or bar of chocolate and a sharp knife. Scrape the chocolate to cut a very thin slice then repeat.
If you’ve tried this recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 2 cups graham cracker crumbs
- 10 Tbsp. unsalted butter melted
- ¼ cup brown sugar
- 1 pinch kosher salt
- 2 cups dulce de leche divided
- 3 bananas sliced, plus additional, for garnish
- ½ cup toffee bits plus additional, for garnish
- 1 pint heavy whipping cream
- 3 Tbsp. granulated sugar
- ½ tsp. vanilla extract
- Preheat oven to 350°F.
- In a medium bowl, stir together graham cracker crumbs, melted butter, brown sugar, and salt.
- Firmly press mixture into the bottom and up the sides of a 9-inch deep-dish pie plate.
- Bake until lightly set, about 8 minutes. Set aside.
- Pour 1½ cups dulce de leche into bottom of crust.
- Top with bananas, arranging in concentric circles, overlapping slightly.
- Sprinkle with ½ cup toffee bits; drizzle with ¼ cup dulce de leche.
- Using a stand mixer or hand mixer, beat cream and 3 Tbsp. sugar at medium high speed until soft peaks form. Stir in vanilla.
- Spoon whipped cream over banana layer.
- Drop teaspoons of dulce de leche over whipped cream layer; swirl using the back of a spoon.
- Refrigerate 30 minutes to 3 hours.
- Garnish with toffee bits and banana slices.
-Feel free to customize this crumb crust with your favorite cookies. It’s also delicious with shortbread, vanilla wafers, and banana-flavored butter cookies.
-You can blitz the cookies in a food processor to get fine crumbs, or pop them in a Ziploc bag and let your kids crush to their hearts’ content. My boys love this!
-Dulce de leche is a Latin American treat made by cooking sweetened condensed milk until it’s thickened and caramelized. Look for cans of pre-made dulce de leche in the international foods aisle.
-Because the filling isn’t cooked together, this pie’s structure is rather loose, so don’t expect precise slices. Be sure to refrigerate it before serving; this allows the ingredients to settle, making it easier to serve.