This Banoffee Pie is one of those desserts that feels special every time I make it. A buttery graham cracker crust, smooth dulce de leche, and layers of fresh banana come together under a cloud of whipped cream.
Banoffee Pie has a way of winning everyone over the moment they try it. The buttery graham cracker crust, creamy dulce de leche filling, and soft slices of banana come together in that perfect mix of sweetness and comfort. It's smooth, light, and rich all at once, the kind of dessert that feels special even though it's made with the simplest ingredients.
I keep coming back to this pie because it's so effortless yet never fails to impress. The crust comes together in minutes, the filling stays silky and balanced, and the layers always look beautiful when sliced. It's my go-to for gatherings, birthdays, or quiet evenings when I want something sweet without turning on the oven.
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⭐Why You'll Love My Recipe
- No Bake: This is a true no-bake pie, which makes it perfect for warm days or quick prep.
- Simple Ingredients: It looks impressive but comes together with pantry ingredients and minimal effort.
- Freezes Beautifully: I love how the filling firms up in the freezer, making it easy to slice and serve.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Crust Base & Butter: I like using graham crackers mixed with melted unsalted butter, the texture turns beautifully crisp, and that buttery flavor pairs so well with the sweetness of the caramel. You can use any cookies instead of graham crackers.
- Dulce de Leche & Cream Cheese: I blend thick dulce de leche with cream cheese to keep the filling smooth and creamy. It gives the pie just the right balance, so it's rich but not too sweet.
- Bananas & Lemon Juice: I always use ripe, firm bananas and toss them in a bit of lemon juice. It keeps them fresh and bright, and they hold their shape perfectly against the soft caramel layer.
- Whipped Cream: A layer of lightly sweetened whipped cream makes the whole pie feel airy. I like to finish with a light dusting of cocoa powder, it looks elegant and ties all the flavors together.
👩🏻🍳How to Make Banoffee Pie
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Crush the cookies into fine crumbs and mix with melted butter until combined. Press the mixture into a 20 cm mold, covering the base and sides. Chill for 30 minutes.
2. Blend cream cheese and caramel until smooth, then whip in heavy cream until thick. Set aside.
3. Layer sliced bananas over the chilled crust, pour the dulce de leche filling on top, and freeze for 3 hours.
4. Toss fresh banana slices in lemon juice and place on top. Whip cream with powdered sugar, spread over the pie, dust with cocoa powder, and chill for 30 minutes before serving.
💭My Tips for Recipe Success
Use a Deep Tart Pan if You Can: I like using a deep tart or springform pan so I can build up the layers without anything spilling over.
Press the Crust with a Measuring Cup: I use the bottom of a flat measuring cup to press the crust down evenly; it gives you those clean edges and a nice compact base.
Let the Banoffee Pie Sit at Room Temperature for 10 Minutes before Slicing: After that final chill, I like to let it sit out just a bit so it's easier to cut through the layers.
🍰More No-Bake Dessert Recipes to Try!
If you're enjoying this Banoffee Pie, you'll definitely want to try these other easy and delicious no-bake desserts:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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Recipe
Banoffee Pie
Ingredients
For the Crust:
- 230 g Graham Cracker - Crumbs
- 130 g Unsalted Butter - Melted
For the Filling:
- 200 g Cream Cheese
- 300 g Dulce de Leche - 1 can
- 150 ml Heavy Cream
- 3 Bananas - Sliced
- ½ tablespoon Lemon Juice
- 200 ml Heavy Cream
- 1 tbsp Powdered Sugar
- 1 tablespoon Cocoa Powder - Optional
Instructions
- Crush the Graham crackers into fine crumbs using a food processor.
- Transfer the crumbs to a large bowl and mix in the melted butter until the mixture resembles damp sand.
- Press the mixture firmly into the base and sides of a 20 cm mold to form an even crust.
- Refrigerate for 30 minutes to allow it to set while you prepare the filling.
- In a mixing bowl, beat the cream cheese and caramel together until completely smooth and lump-free.
- Add the heavy cream and continue whipping until the mixture is thick and forms stiff peaks. Set aside.
- Peel and slice the bananas, then remove the crust from the fridge. and arrange the sliced bananas evenly over the crust.
- Spoon the caramel filling over the banana layer and smooth out the surface.
- Freeze the banoffee pie for 3 hours to help it firm up.
- Slice additional bananas and toss them in lemon juice to keep them from browning.
- Take the banoffee pie out of the freezer and arrange the banana slices on top.
- In a clean bowl, whip the remaining heavy cream with the powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the banoffee pie in an even layer, and dust lightly with cocoa powder (optional).
- Refrigerate for 30 minutes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This Banoffee Pie is pure indulgence! Creamy, caramelly, and that biscuit base... I'm obsessed.