Banoffee Pie Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or removable-bottom tart pan lightly with butter or nonstick spray.

Make crumb base

In a medium bowl combine graham cracker crumbs, granulated sugar, and salt. Pour in the melted butter and stir until all crumbs are evenly moistened and resemble wet sand.

Form crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared pie dish using the bottom of a measuring cup or a flat glass to compact it. Aim for an even ~1/4- to 1/2-inch thickness.

Bake crust

Bake the crust for 8–10 minutes, until set and slightly darker. Remove from oven and let cool completely on a wire rack (about 20–30 minutes). Keep oven on if using alternative caramel method.

Make dulce de leche (can boiling method)

Remove the label from the sweetened condensed milk can. Place the unopened can upright in a deep pot and fill the pot with water so the can is covered by at least 1–2 inches (2–5 cm) of water. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Simmer for 2 to 3 hours for a medium-dark caramel: 2 hours for lighter color and softer texture, 3 hours for a thicker, darker caramel. Check periodically and add boiling water to keep the can submerged. Use tongs to remove the can and let it cool completely to room temperature before opening (very important to avoid hot pressurized contents).

Alternative quick stove-top (if preferred)

If you prefer, you can make caramel by slowly heating 1 cup granulated sugar with 2 tbs water until amber, then adding 2 tbs butter and 1/3 cup cream off heat, whisking to smooth. Allow to cool slightly before using. Adjust amount to cover the pie bottom (about 3/4 to 1 cup).

Spread caramel

Open the cooled can of dulce de leche (or your prepared caramel). Stir until smooth and spoon the caramel over the cooled crust. Spread into an even layer (about 1/3 to 1/2 inch thick). Chill in the refrigerator while you prepare bananas and cream so the caramel firms, about 15–20 minutes.

Prepare bananas

Slice the bananas into 1/4-inch (6 mm) rounds. Immediately toss the slices gently with the lemon juice to prevent browning and to add a subtle brightness.

Layer bananas

Arrange a single even layer of banana slices over the chilled caramel. Reserve a few slices for garnish if desired. If you prefer thicker banana presence, add a second layer of slices.

Chill equipment

For best volume, chill a mixing bowl and whisk/beaters in the freezer for 10 minutes beforehand, or ensure your tools are cold.

Whip cream

Pour the chilled heavy cream into the chilled bowl. Add powdered sugar and vanilla. Whip on medium-high speed until soft peaks form (the cream holds shape but still yields and is smooth). Be careful not to overwhip to avoid graininess.

Top the pie

Spoon or pipe the whipped cream over the banana layer into an even, decorative layer. Smooth with a spatula or create swirls with a spoon.

Finish

Dust the top lightly with unsweetened cocoa powder using a small sieve or sifter. Arrange reserved banana slices on top if using.

Chill before serving

Chill the assembled pie for at least 1 hour to set and allow flavors to meld. For best texture, serve within 24 hours (bananas may brown slightly over time).

Slice and enjoy

Use a hot, clean knife (dip in hot water and wipe dry between slices for neat cuts) to slice into wedges. Serves chilled.