This Banoffee Pie is made with a no bake graham cracker crust, sliced bananas, dulce de leche or thick caramel, and a generous layer of sweet whipped cream! It’s totally no bake and totally delicious!
See the step by step recipe video down in the recipe card.
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We love no bake desserts year round, but with the weather warming up I feel like turning on the oven less and less!
With a graham cracker crust filled to the brim (okay, over the brim!) with deliciousness, no one says no when the slices are passed around!
What is Banoffee Pie?
Banoffee is a mash up of the words “banana” and “toffee”, and Banoffee Pie is a combination of freshly sliced bananas and thick dulce de leche.
Dulce de leche is a very thick caramel flavored spread, that is made with more milk or cream than traditional caramel.
It is rich and decadent and the perfect complement to some sliced bananas!
How do you make Dulce de Leche?
You can buy Dulce de Leche at your grocery store, just be sure it is actually Dulce de Leche and not simply caramel sauce.
The caramel version of sweetened condensed milk is too thin and won’t work for this recipe — which is unfortunate, since sweetened condensed milk is the only ingredient we need to make it!
You can see my complete post on how to make Dulce de Leche here, but essentially all we have to do is submerge a can (or more) in a pot of water and boil it for 3 hours.
That’s it! Keep an eye on it and add more water if the can is above the water line, and then carry on with your day 🙂
Variations and Substitutions:
- Graham cracker crust: you can use any crushed cookie crumbs or Oreo crumbs in this recipe, or swap out the no bake crust for my class Pie Crust Recipe here.
- Dulce de leche: dulce de leche is easy to buy or make, but if you need Banoffee Pie right now and you simply don’t have it, you can use the caramel layer from this Turtle Cheesecake as a stand in, although you might want to double it and keep in mind that it will be significantly sweeter.
- Fresh bananas: Just no. I mean, you can leave them out or swap them for whatever crazy combination you can come up with, but it definitely won’t be a Banoffee Pie 😉
- Whipped cream: this Homemade Whipped Cream is the only way to go if you ask me, but in a pinch you can swap for store bought. For a fun twist, add some cocoa powder or a spoonful or two of Dulce de Leche to flavor the cream.
- Make it a mash up: add some dulce de leche to the custard layer in this homemade Banana Cream Pie for the ultimate banana pie mash up.
- Make them mini: use mini store bought tart shells (or make your own!) and divide up the filling for mini Banoffee Pies — perfect for a party!
Can I make this pie ahead?
Unfortunately, no. Not really.
Sliced bananas just don’t keep, so I prefer to make this pie within a few hours of when I want to serve it.
But it comes together quickly once you have the crust and Dulce de Leche made, and both of those can be made in advance!
If you prefer, you can make the crust and spread the Dulce de Leche in the bottom, then cover and refrigerate until you want to serve (up tp a few days). Then, just layer your bananas and top with whipped cream and it doesn’t need any more chill time!
More pie recipes you’ll love!
- French Silk Pie — rich and decadent!
- Easy Coconut Cream Pie
- Peanut Butter Pie — no bake!
- Blueberry Pie — with fresh or frozen berries.
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- 2 ½ cups graham cracker crumbs
- ½ cup melted unsalted butter
- 1 can dulce de leche (300 ml or about 1 cup)-see post notes above
- 4 bananas
- 1 ½ cups heavy whipping cream (cold)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
- chocolate shavings
- Stir together graham crumbs and melted butter and press into the bottom and up the sides of a 9" pie plate.
- Spread Dulce de Leche (you cannot use caramel sauce! Follow the link for specific instructions for making Dulce de Leche from sweetened condensed milk) into the bottom of the pie crust. The easiest way to do this is to spoon dollops all over the bottom, then gently smooth it out.
- Place into the fridge to chill for at least 2 hours.
- Slice bananas and place in layers on top of the Dulce de Leche. Place in the fridge while you make the whipped cream.
- Pour cream, sugar and vanilla into a large bowl. Beat with an electric mixer (start on low. increase to high as it gets thicker) and until stiff peaks form. Spread over top of bananas and top with chocolate shavings as desired.
- You can serve immediately, or refrigerate for a few hours. Keep in mind the bananas will start to brown within an hour or two, so the sooner you can serve it, the nicer it will look (although it will still taste delicious!)
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