Banoffee Pie (Creamy, Caramelly & Irresistible)

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Banoffee Pie is a rich, dreamy dessert made with a buttery biscuit crust, smooth caramel toffee, fresh bananas, and a cloud of lightly sweetened whipped cream. This classic treat is surprisingly simple to make yet always impressive. Perfect for parties, celebrations, or any time you crave something sweet, creamy, and indulgent. With no baking required and minimal ingredients, this pie comes together quickly and delivers maximum flavor.

Prep Time: 20 minutes
Cook Time: 0 minutes (unless making homemade toffee)
Total Time: 20 minutes + chilling
Servings: 8

Ingredients

For the Crust:

  • 2 cups crushed digestive biscuits or graham crackers
  • 1/2 cup melted butter

For the Toffee Layer:

  • 1 can (14 oz / 400g) dulce de leche
    (Or make your own by boiling a sealed can of sweetened condensed milk for 2–3 hours — optional)

For the Topping:

  • 2–3 ripe bananas, sliced
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Grated chocolate or cocoa powder (optional for garnish)

Instructions

  1. Make the Crust:
    In a bowl, mix crushed biscuits with melted butter until the texture resembles wet sand.
    Press the mixture firmly into the bottom of a pie dish to form an even crust.
    Chill in the refrigerator for 15 minutes.
  2. Add the Toffee:
    Spread the dulce de leche evenly over the chilled crust.
    Smooth the surface using a spatula.
  3. Add the Bananas:
    Arrange the banana slices over the toffee layer.
    Add as many as you like for extra banana flavor.
  4. Make the Whipped Cream:
    In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla until soft peaks form.
    Do not overbeat.
  5. Assemble the Pie:
    Spoon or pipe the whipped cream over the bananas, covering them completely.
    Garnish with grated chocolate, cocoa powder, or caramel drizzle if desired.
  6. Chill & Serve:
    Refrigerate for at least 1 hour before slicing to let the layers set.
    Serve chilled and enjoy!

Notes

  • For a firmer crust, bake at 350°F (175°C) for 8–10 minutes, then cool before adding toffee.
  • Use just-ripe bananas to prevent browning and maintain perfect texture.
  • Adding a pinch of sea salt on the toffee layer enhances flavor.
  • Pie stores well in the fridge for 2 days; keep covered.
  • Do not freeze — bananas and whipped cream do not maintain texture.

Nutrition (Per Slice, Approximate)

  • Calories: 420
  • Protein: 4g
  • Carbohydrates: 48g
  • Fat: 24g
  • Fiber: 2g
  • Sugar: 31g
  • Sodium: 180mg

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