The Best Banoffee Pie
A spectacular no-bake dessert combining a spiced graham cracker crust, rich homemade toffee, fresh sliced bananas, and pillowy whipped cream. This easy pie delivers maximum gourmet reward with remarkably minimal effort.
Equipment
- 9-inch pie dish or springform pan
- Medium saucepan
- Hand mixer or stand mixer
Ingredients
Crust
- 2 cups digestive biscuit or graham cracker crumbs about 200 grams
- 2 tbsp granulated sugar
- 0.5 tsp kosher salt
- 0.25 tsp ground cinnamon
- 0.33 cup unsalted butter melted (75 grams)
Filling
- 5 tbsp unsalted butter 70 grams
- 0.5 cup brown sugar 100 grams
- 10 oz canned sweetened condensed milk 300 milliliters
- 0.25 tsp kosher salt
- 2 tsp vanilla extract
- 0.25 cup toffee bits 60 grams
- 3 bananas sliced
- 2 cups cold whipping cream 35% cream (500 milliliters)
- 0.25 cup confectioners’ sugar 32 grams
- 1 garnish Chocolate shavings for topping
Instructions
- Make the Crust: Mix the crumbs, granulated sugar, salt, cinnamon, and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator.
- Prepare the Toffee: Melt 5 tbsp butter in a saucepan over medium heat. Whisk in brown sugar until bubbling. Slowly add the condensed milk. Boil gently, stirring constantly for 3-5 minutes until thickened and caramel-colored.
- Set the Caramel: Remove from heat and stir in the salt, vanilla, and toffee bits. Pour over the chilled crust and refrigerate for 1 hour to set.
- Layer Bananas: Once the toffee is set, slice the bananas and arrange them in an even layer over the caramel.
- Whip and Assemble: Whip the cold cream and confectioners' sugar until soft peaks form. Spoon over the bananas. Garnish with chocolate shavings and chill for 1 hour before serving.
Notes
Stir the caramel constantly while boiling to prevent the condensed milk from scorching on the bottom of the pan.