The best banoffee pie recipe you’ll ever taste, this dessert is layered with a graham cracker crumb crust, sticky dulce de leche, and sweet vanilla pudding for a ridiculously easy dessert that will have all your guests drooling and begging for more!
What Is Banoffee Pie?
In addition to being crazy delicious, banoffee pie is a popular British dessert that is made with bananas, caramel sauce, cream, and a biscuit or graham cracker crust. Some versions also contain chocolate, coffee, or both!
The name comes from a combination of bananas and toffee, and like the name, the dessert is truly unique. The different layers of ingredients create a texture that is soft, silky, crumbly, and crunchy all at once, and don’t even get us started on the taste!
It’s sweet, just a little salty, and absolutely irresistible. Seriously, we could not put our forks down. As if this dessert wasn’t good enough, banoffee pie is also crazy easy to make. It does not get better than this!
What Is Dulce De Leche?
Similar to caramel sauce, dulce de leche is a sweet sauce popular in Latin American cuisine. Unlike caramel, dulce de leche is made by simmering milk and sugar together on low heat for at least an hour! As a result, it’s slightly sweeter and creamier than caramel and has a toffee-like flavor. We love to use it in recipes like our easy cinnamon rolls or even on top of ice cream. Luckily, it’s pretty easy to make at home with a recipe like this.
Ingredients You’ll Need
One of the beautiful things about this banoffee pie recipe is that is comes together with mostly pantry staples. That means that it’s budget-friendly and quick to make! Here’s everything you’ll need:
- Graham Cracker Crumbs – These form the base of the crust.
- Sugar – We used regular granulated sugar, but brown sugar would work too.
- Butter – This coats the graham cracker crumbs for a rich base. If needed, coconut oil would taste great instead!
- Vanilla Pudding Mix – Make sure you use the pudding mix in the packet and not pre-made pudding.
- Milk – We prefer whole milk for a creamier filling, but any milk you have on hand is totally fine.
- Whipped Topping – Use Cool Whip or a similar whipped topping option.
- Dulce de Leche – To save time, we use store-bought, but you could easily make your own!
- Heavy Whipping Cream – Make sure it is chilled!
- Bananas – The riper your bananas are, the sweeter your pie will taste.
- Powdered Sugar – Crucial to forming stiff peaks for a sturdy filling.
How to Make This Easy Banoffee Pie Recipe
At first glance, banoffee pie looks super extravagant, but it’s actually a breeze to make! Don’t worry, though. Your secret is safe with us.
- Prepare: Start by preheating your oven to 350° Fahrenheit.
- Form the crust: Add the graham cracker crumbs, sugar, and melted butter to a large mixing bowl, and stir until the butter has been well incorporated into the crumbs. Set 1 cup of the mixture aside. Press the rest into the bottom of a 10-inch deep cake pan or pie crust. Bake for 10 minutes, and set aside.
- Create the filling: In a separate bowl, combine the pudding mix and milk, and beat until the pudding mix has dissolved and the ingredients are well combined. Let the mixture sit for a few minutes to thicken. In the meantime, beat the cold heavy whipping cream in a large bowl until soft peaks form. Then, add the sugar, and beat again until stiff peaks begin to form. Be careful not to overbeat! If you do, the cream will begin to separate.
- Assemble the banoffee pie: Layer the dulce de leche sauce on top of the prepared crust. Layer sliced banana coins on top followed by the pudding mixture, remaining graham cracker crumbs, a second layer of bananas, and the whipped cream!
- Chill and serve: Place the pie in the refrigerator for at least 4 hours to chill and set. Then, add a drizzle of caramel sauce on top, serve, and enjoy!
Pro Tips for the Best Banoffee Pie Recipe
Don’t Overbeat. Mix the whipped cream and sugar just until stiff peaks begin to form. Any longer, and the cream will begin to separate!
Microwave the Dulce de Leche. For easier spreading, pop your dulce de leche in the microwave for 20 seconds or until it can easily be poured.
Chill the Pie. It’s tempting to dig in right away, but letting your pie chill ensures it holds together once sliced.
Make Ahead and Storage Options
Leftover pie can be covered and stored in the refrigerator for up to 5 days. Or, if you want to prepare it ahead of time, the crust can be stored in the fridge for up to 2 days or in the freezer for up to 3 months. Once fully assembled, the entire pie can be kept uncovered in the fridge up to 1 day in advance.
We don’t recommend freezing the entire banoffee pie, because it does not thaw super well. However, if you have leftover slices, you can wrap them up, and keep them in the freezer for up to 3 months.
Frequently Asked Questions
Can I use caramel sauce instead?
You can, but your pie won’t be quite as indulgent and rich.
Do the bananas go brown?
We have never had this issue, but feel free to sprinkle a small amount of lemon juice on top of the banana before adding them to the pie. The acidity will prevent them from browning, and with just a few drops you won’t be apple to taste the lemon underneath all the goodness of the rest of the pie.
More Tasty Pies to Try
Can’t get enough pie in your life? Test these recipes out as well!
- Made with layers of cookies, creamy peanut butter, decadent chocolate, and more, this No-Bake Chocolate Peanut Butter Pie is an indulgent dessert that’s unbelievably easy to make.
- With no oven required, this No-Bake Oreo Pie Recipe is the best dessert you’ll ever taste!
- This Easy Pecan Pie Fried Pie Recipe is a crazy good twist on a holiday classic all your guests will love.
- Billy Miner Ice Cream Pie is every cookie lover’s dream dessert.
The Best Banoffee Pie Recipe
- 13.5 ounces graham cracker crumbs
- 1/2 cup sugar
- 4 Tablespoons salted butter, melted
- 1 (5.9 ounce) box vanilla instant pudding mix
- 3 cups whole milk (or milk of choice)
- 8 ounces whipped topping (such as Cool Whip)
- 13.5 ounces dulce de leche
- 1 1/2 cups heavy whipping cream
- 3 bananas (sliced)
- 3 Tablespoons powdered sugar
- Preheat the oven to 350° Fahrenheit.
- In a large mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Mix well until the butter is well incorporated. Reserve 1 cup of the mixture.
- In the bottom of a 10-inch deep cake pan or pie dish, press the remaining graham cracker mixture down tightly. Bake for 10 minutes. Set aside.
- In a second bowl, combine the pudding mix and milk. Beat until the pudding has dissolved, and set aside to thicken.
- In the meantime, use a hand mixer to beat the cold heavy cream in a large bowl just until soft peaks begin to form. Add in the powdered sugar, and beat again until stiff peaks form. Be careful not to overbeat or the cream will separate!
- Gently fold the whipped mixture into the bowl with the pudding mix.
- To assemble, use a spatula to spread the dulce de leche evenly over the prepared crust. NOTE: For easier spreading, microwave the dulce de leche for 20 seconds or until it is easy to pour. Layer banana slices on top followed by the pudding mixture, remaining graham cracker crumbs, a second layer of bananas, and the whipped cream topping.
- Refrigerate uncovered for at least 4 hours or up to overnight.
- Add a drizzle of caramel sauce on top, and enjoy!