Banoffee Pie Recipe

Prepare pan

Preheat oven to 350°F (175°C). Use a small 7–8 inch tart pan with removable bottom or one 6–8 inch pie dish (this recipe serves 1–2). Lightly grease the pan.

Combine graham cracker crumbs, granulated sugar, and salt in a mixing bowl. Pour in melted butter and stir until crumbs are uniformly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom and up the sides (about 1/4–1/2 inch thick) of the prepared pan, using the bottom of a measuring cup for a compact surface.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool completely in the pan (10–15 minutes) while preparing caramel.

In a small heavy-bottomed saucepan over medium-low heat, combine sweetened condensed milk, butter, and light brown sugar. Stir constantly until sugar dissolves and butter melts, about 2–3 minutes.

Increase heat to medium and bring mixture to a very gentle simmer, then reduce heat to low. Continue to cook, stirring frequently and scraping the bottom to prevent scorching, until mixture thickens and deepens to a golden-amber color, 12–18 minutes. (Alternatively, you can cook the unopened can of sweetened condensed milk in a water bath according to its instructions to make dulce de leche; adjust time accordingly.)

Remove from heat. Whisk in heavy cream, vanilla extract, and 1/4 tsp salt until smooth. Taste and adjust salt if desired. Let caramel cool 5–10 minutes until warm but pourable; it will thicken as it cools.

Slice bananas just before assembly to avoid browning. Reserve a few pretty slices for topping and slice remaining bananas into 1/4-inch rounds.

Pour about two-thirds of the warm caramel over the cooled crust, smoothing with a spatula to create an even layer about 1/4–1/3 inch thick. Reserve remaining caramel for topping or extra serving.

Chill briefly

Place the assembled crust and caramel in the refrigerator for 15–20 minutes to slightly firm the caramel so the bananas and cream will sit neatly on top.

Arrange banana slices in a single layer over the caramel. If using more bananas, create a second staggered layer.

Make whipped cream: In a chilled bowl with chilled beaters, whip cold heavy cream with powdered sugar and 1/4 tsp vanilla until soft peaks form (about 1–2 minutes by hand mixer). Do not overbeat — you want billowy cream.

Pipe or spoon the whipped cream over the banana layer, creating an even thick layer or decorative swirls.

Finish: Sprinkle grated dark chocolate over the whipped cream and a few flakes of sea salt if using. For a glossy finish, drizzle remaining warmed caramel in a thin thread over the top just before serving.

Serve: Allow assembled pie to rest 5 minutes for flavors to settle, then slice and serve. Leftovers can be refrigerated up to 2 days; bring to room temperature 15–20 minutes before serving to restore texture.