Banoffee Pie
Published on November 10, 2025
Quick Summary
Indulge in the ultimate Banoffee Pie, a luscious dessert made with a buttery graham cracker crust, creamy dulce de leche, fresh bananas, and fluffy whipped cream. Easy to make and perfect for holidays, dinner parties, or any special occasion, this classic treat is a must-try for banana and caramel lovers alike.
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Pin ItThe Best Banoffee Pie: A Decadent Dessert That’s Easier Than It Looks
If you’ve never tried Banoffee Pie, you’re in for something special. This dessert looks fancy, but it’s surprisingly simple to make and always a crowd-pleaser.
This pie has it all…a rich brown butter graham cracker crust, creamy dulce de leche, fresh banana slices, and a billowy layer of whipped cream. Every bite is sweet, smooth, and perfectly indulgent.
I love serving this pie when I want a dessert that feels impressive but doesn’t require hours in the kitchen. It’s perfect for Thanksgiving, holiday gatherings, dinner parties, or whenever you want to end a meal on a high note.
The brown butter crust adds a hint of nuttiness that takes the pie to the next level, and finishing it with chocolate shavings or a sprinkle of toffee makes it a total showstopper. Once you make it, you’ll see why Banoffee Pie has such a loyal following, it’s pure dessert happiness.
Ingredients with Helpful Notes
Scroll down for the full recipe with step by step instructions and photos!
Graham Cracker Crust
- Use a 9-inch pie plate for best results.
- The brown butter adds a nutty, rich flavor. Trust me, it’s worth the extra step.
- You can make your own graham cracker crumbs by pulsing crackers in a food processor.
Pie Filling
- Store-bought dulce de leche keeps this pie super easy. This rich, creamy caramel is made from sweetened condensed milk and adds a luscious, sweet layer that pairs perfectly with the bananas and whipped cream. You can find it in a can in the baking aisle, or make your own if you’re feeling adventurous (see the tip section below).
- Use ripe but firm bananas to prevent them from browning too quickly.
Whipped Cream Topping
- Cold heavy cream whips up faster and holds its shape better.
- Powdered sugar dissolves smoothly without leaving a grainy texture.
- Vanilla extract enhances the flavor of the cream but don’t overdo it, subtle is better.
Toppings
- Chocolate shavings, curls, or toffee bits all work beautifully.
- For extra flair, lightly drizzle with a bit of salted caramel sauce before serving.
Tips for Making the Best Banoffee Pie
- To make the graham cracker crumbs, place the graham crackers in a food processor and pulverize until finely ground into crumbs. You can also put the graham crackers in a Ziploc bag and pound with a rolling pin until you have fine crumbs.
- Press the crust firmly into the pan, this helps it hold together when slicing.
- Allow the crust to cool completely before adding the dulce de leche; this prevents it from becoming soggy.
- Homemade Dulce de Leche: I use canned dulce de leche to keep the pie super simple, but you can make your own by simmering an unopened can of sweetened condensed milk in a large pot of water for 2 ½ to 3 hours. Keep it fully submerged and let it cool completely before opening.
- Arrange the banana slices neatly for a pretty, layered look.
- Whip cream to soft peaks, overwhipping can make it grainy or stiff.
- Pretty Presentation. Add the whipped cream with a spoon for a rustic look or pipe it on for a more polished finish.
- Chill the pie for at least 2 hours before serving; this helps all the layers set perfectly.
Banoffee Pie
Ingredients
For the graham cracker crust:
- 1/2 cup salted butter, cut into tablespoon pieces
- 1 1/2 cups graham cracker crumbs, 11 full sheet graham crackers*
- 1/4 cup packed brown sugar
For the whipped cream:
- 1 1/2 cups cold heavy cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
For the pie:
- 13.4 oz can dulce de leche
- 2 large bananas sliced
- Toppings: chocolate shavings or toffee bits
Instructions
- Preheat the oven to 350 degrees F.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl and set aside.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, and browned butter with a fork. Mix until graham cracker crumbs are moist
- Press mixture into the center and up the sides of a 9-inch pie plate or dish. Use a measuring cup or glass bottom to make sure the crumbs are pressed in firmly.
- Bake for 10 to 12 minutes or until golden brown. Let the crust cool to room temperature.
- While the crust is cooling, make the whipped cream. In the bowl of a stand mixer or in a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using the whisk attachment or a hand mixer, beat the mixture on medium-high speed until soft peaks form, the cream should hold its shape but still look smooth.
- Evenly spread the dulce de leche over the cooled pie crust.
- Neatly arrange the banana slices on top.
- Gently spread the whipped cream over the banana layer.
- Top with chocolate curls or toffee bits. Chill the pie for 2 to 3 hours before serving.
Notes
- Cover loosely with plastic wrap and refrigerate. Best enjoyed within 3 days of making.
Nutrition
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