Classic Banoffee Pie
Classic Banoffee Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Toffee Caramel Filling
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 can sweetened condensed milk, 14-ounce
For the Banana Layer
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
For the Sweetened Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Garnish
- 1 ounce dark chocolate bar, shaved
Instructions
- 1
Preheat your oven to 350°F. In a food processor, finely crush the graham crackers until they resemble fine crumbs. Transfer to a medium bowl.
⏱️ 5 min•🌡️ 350
- 2
Add the granulated sugar to the graham cracker crumbs and mix well. Pour in the melted unsalted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
⏱️ 5 min
- 3
Bake the graham cracker crust for 10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350
- 4
For the toffee caramel filling, combine the unsalted butter, packed light brown sugar, and sweetened condensed milk in a medium saucepan over medium heat.
⏱️ 2 min
- 5
Bring the mixture to a boil, stirring constantly to prevent scorching. Continue to boil for 2 minutes, stirring vigorously, until the mixture thickens and turns a smooth, light brown color. Be careful not to overcook, as it can become too hard.
⏱️ 5 min
- 6
Pour the warm toffee caramel filling directly into the cooled graham cracker crust. Spread evenly and let it cool at room temperature for about 15-20 minutes, or until it begins to set.
⏱️ 20 min
- 7
While the caramel cools, peel and slice the ripe bananas into 1/4-inch rounds. Once the caramel has slightly set, arrange the banana slices evenly over the top of the caramel layer.
⏱️ 5 min
- 8
For the sweetened whipped cream, pour the very cold heavy cream into the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and a hand mixer). Add the powdered sugar and vanilla extract.
⏱️ 2 min
- 9
Whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min
- 10
Spoon the whipped cream generously over the banana layer, spreading it to cover the entire pie. Use a vegetable peeler or fine grater to shave the dark chocolate bar directly over the top of the whipped cream for garnish.
⏱️ 5 min
- 11
Refrigerate the Banoffee Pie for at least 2 hours before serving to allow it to set completely. This will make slicing and serving much easier.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Banoffee Pie
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups graham crackers, finely crushed (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Toffee Caramel Filling
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1 can sweetened condensed milk, 14-ounce
For the Banana Layer
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
For the Sweetened Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Garnish
- 1 ounce dark chocolate bar, shaved
Instructions
- 1
Preheat your oven to 350°F. In a food processor, finely crush the graham crackers until they resemble fine crumbs. Transfer to a medium bowl.
⏱️ 5 min•🌡️ 350 - 2
Add the granulated sugar to the graham cracker crumbs and mix well. Pour in the melted unsalted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
⏱️ 5 min - 3
Bake the graham cracker crust for 10 minutes, or until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
⏱️ 10 min•🌡️ 350 - 4
For the toffee caramel filling, combine the unsalted butter, packed light brown sugar, and sweetened condensed milk in a medium saucepan over medium heat.
⏱️ 2 min - 5
Bring the mixture to a boil, stirring constantly to prevent scorching. Continue to boil for 2 minutes, stirring vigorously, until the mixture thickens and turns a smooth, light brown color. Be careful not to overcook, as it can become too hard.
⏱️ 5 min - 6
Pour the warm toffee caramel filling directly into the cooled graham cracker crust. Spread evenly and let it cool at room temperature for about 15-20 minutes, or until it begins to set.
⏱️ 20 min - 7
While the caramel cools, peel and slice the ripe bananas into 1/4-inch rounds. Once the caramel has slightly set, arrange the banana slices evenly over the top of the caramel layer.
⏱️ 5 min - 8
For the sweetened whipped cream, pour the very cold heavy cream into the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and a hand mixer). Add the powdered sugar and vanilla extract.
⏱️ 2 min - 9
Whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
⏱️ 3 min - 10
Spoon the whipped cream generously over the banana layer, spreading it to cover the entire pie. Use a vegetable peeler or fine grater to shave the dark chocolate bar directly over the top of the whipped cream for garnish.
⏱️ 5 min - 11
Refrigerate the Banoffee Pie for at least 2 hours before serving to allow it to set completely. This will make slicing and serving much easier.
⏱️ 120 min