Banoffee Pie
This creamy Banoffee Pie is layered with a buttery graham cracker, creamy dulce de leche, and fresh bananas, all topped with whipped cream. It's easy to make and irresistibly delicious.
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
Whip the Filling Firmly: I like to beat the cream cheese, caramel, and cream until it holds stiff peaks; it makes the pie filling extra fluffy and smooth.
Let the Crust Chill Completely: I always give the crust a full 30 minutes in the fridge so it sets firm and doesn’t crumble when slicing.
Toss the Topping Bananas Right Before: I always toss the bananas in lemon juice just before adding them on top so they stay fresh and golden.
Layer the Bananas Evenly: I take a moment to arrange the banana slices in a single, even layer so every bite has a little of everything.
Chill Before Serving: I find the pie cuts much cleaner after a good chill; it’s worth the wait.
Nutrition
Calories: 5665kcal | Carbohydrates: 498g | Protein: 52g | Fat: 402g | Saturated Fat: 218g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 102g | Trans Fat: 4g | Cholesterol: 894mg | Sodium: 2172mg | Potassium: 2518mg | Fiber: 30g | Sugar: 279g | Vitamin A: 11560IU | Vitamin C: 39mg | Calcium: 642mg | Iron: 14mg