Banoffee Pie

A delicious graham cracker crust topped with smooth toffee, banana slices, and freshly whipped cream.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 7

Chill time 2

Total Time 32

Servings servings

Calories 506kcal

Author Whitney Wright

Ingredients

Crust

1 3/4 cups graham cracker crumbs (about 11 full crackers crushed)
7 tablespoons unsalted butter melted
1 1/2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Filling

1/2 cup butter
1/2 cup dark brown sugar packed
1 14 oz can sweetened condensed milk

Toppings

3 bananas sliced
1 1/2 cups heavy cream
3 tablespoons powdered sugar
chocolate shavings, swirls, or sprinkles for topping

Instructions

Preheat the oven to 350°F. Set the oven rack to the middle position of the oven.
In a medium size bowl combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix to combine.
Spread the graham cracker crumbs into a 9 inch pie plate or tart dish (see notes). Press the crumbs evenly up the sides and along the bottom of the dish. Bake for 7-8 minutes. Remove the crust from the oven and allow it to cool completely.
To make the filling, add the butter and brown sugar in a saucepan. Stir over medium low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
Chill the crust and toffee for 2 hours or until firm.
Whip the cream and powdered sugar until stiff peaks form.
Place the sliced bananas overtop the toffee. Spread the whipped cream overtop of the banana slices.
Sprinkle with chocolate curls, chocolate sprinkles, or chocolate syrup if desired.
Pie must be stored in the refrigerator. Will keep for 2-3 days.

Notes

You can use a tart pan with a removable bottom or a 9-inch pie plate. Either will be fine!

If you are nervous about the toffee, then err on the side of lower and slower in terms of temperature and time when doing the butter and brown sugar. Then add the sweetened condensed milk while stirring to help it incorporate better with the butter and sugar mixture.

Cut the bananas and top the pie soon before serving so the bananas don’t brown.

Make Ahead, Storing, and Freezing: Store the banoffee pie covered in the fridge for 2-3 days. The graham cracker crust can be made ahead of time and stored in the fridge for up to 2 days. Make the filling the day of.

Don't freeze leftover pie. The whipped cream, bananas, and toffee pie filling won’t freeze well. For freezing, you can make and freeze graham cracker crust ahead of time. Let the graham cracker crust cool completely and then wrap the entire pan well in plastic wrap and store in the freezer. The graham cracker crust will keep in the freezer for up to 3 months.

Remove from the freezer and let thaw in the fridge overnight, then continue making the traditional banoffee pie as instructed in the recipe card.

*I recently made this recipe and made a simple change. Rather than use just 1 1/2 cups of graham cracker crumbs, I thought it best to use 1 3/4 cup. Because of this change I upped the melted butter in the crust to 7 tablespoons, rather than 6 tablespoons. Additionally, I added 3 tablespoons of powdered sugar to the heavy cream rather than just 2 tablespoons. (I guess I wanted it a tad sweeter).

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