No-Bake Banoffee Pie
This no-bake banoffee pie combines a buttery graham cracker crust with bananas and a creamy dulce de leche and cream cheese filling. It is finished with whipped cream and optional cocoa, then chilled until creamy and sliceable.
Ingredients
For the Crust
- 230 g Graham cracker crumbs
- 130 g unsalted butter melted
For the Filling
- 200 g full-fat spreadable cream cheese
- 397 g dulce de leche 1 can
- 150 ml heavy cream
- 2 bananas sliced
For the topping
- 1 banana sliced
- ½ tablespoon lemon juice
- 200 ml heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon cocoa powder optional
Instructions
- Combine 230 g Graham cracker crumbs with 130 g unsalted butter, melted, until the crumbs resemble damp sand. Press firmly over the base and up the sides of a 20 cm springform pan. Refrigerate for 30 minutes.
- Beat 200 g full-fat spreadable cream cheese with 397 g dulce de leche until completely smooth. Add 150 ml heavy cream and continue whipping until the filling is thick and holds stiff peaks.
- Arrange 2 bananas, sliced, evenly over the chilled crust. Spoon the filling over the banana layer and smooth the surface. Freeze the no-bake banoffee pie for 3 hours.
- Toss the remaining 1 banana, sliced, with ½ tablespoon lemon juice, then arrange the slices over the chilled filling.
- Whip the remaining 200 ml heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread it over the pie and dust with 1 tablespoon cocoa powder, if using.
- Refrigerate for 30 minutes. Release the pie from the springform pan and serve it creamy and chilled.
Notes
Compact the crust: Press the crumbs firmly with the flat base of a measuring cup so the crust holds together when sliced.
Choose firm bananas: Use ripe but firm bananas so the fruit keeps its shape inside the filling and across the top.
Whip for structure: Both cream mixtures must hold stiff peaks so the filling and topping remain stable after chilling.
Adjust before slicing: If the pie remains semi-frozen, leave it at room temperature for up to 10 minutes so the filling becomes creamy while staying chilled.
Nutrition
Calories: 520kcal | Carbohydrates: 36g | Protein: 6g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 282mg | Potassium: 298mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1417IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
