Banoffee pie is a British favorite that pairs sliced bananas with a layer of caramel-y dulce de leche and fluffy whipped cream. It’s easy to make and always a hit!
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Keyword: banoffee pie, pie recipe
Servings: 8 servings
Author: Kasey Schwartz
- 1 9” store bought graham cracker crust
- 2 14-ounce cans sweetened condensed milk
- 3 ripe bananas, sliced
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Cocoa powder for garnish
Preheat the oven to 400F.
Empty condensed milk into an oven safe baking dish. Place the dish inside another container and fill with enough water to come halfway up the sides of the dish with condensed milk. Bake for 90 minutes or until thick and caramelized. Check the water level occasionally and refill up to the halfway point if/when needed. When done, remove from the oven and let cool to room temp on a wire rack. Whisk the mixture (dulce de leche) until smooth. Chill for at least 4 hours.
Reduce the oven to 350F. Bake the pie shell for 5 minutes to toast. Remove and cool to room temperature.
Pour the dulce de leche into the pie shell and smooth with a spatula. Arrange sliced bananas on top.
In the bowl of an electric mixer fitted with a whisk, add the cream, sugar, and vanilla. Beat until stiff peaks form. Spread on top of the pie and smooth out with a spatula. Garnish with a dusting of cocoa.
Calories: 685kcal | Carbohydrates: 84g | Protein: 11g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 101mg | Sodium: 243mg | Potassium: 608mg | Fiber: 2g | Sugar: 69g | Vitamin A: 1168IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 1mg