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Banoffee Pie (Bananas + Toffee...ish)

This is a very quick and easy pie to make if you purchase the Dulce De Leche. But that's easy to make as well if you think ahead. It will impress everyone at the table and become a go-to for family gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Course Dessert
Cuisine British
Servings 10

Equipment

  • 1 Deep Dish Pie Pan 9" diameter
  • 1 Stand Mixer with whisk attachment You can use a medium mixing bowl and a hand mixer
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 Small Sieve or a cheese grater To sprinkle on the cocoa or to grate the baking chocolate
  • 1 Paring Knife To cut the bananas
  • 1 Small Spatula or Spoon To spread the whipped cream

Ingredients
  

  • 1 1/2 Cups Fine Graham Cracker Crumbs Make your own and use 11 full graham crackers, a rolling pin and a gallon freezer bag.
  • 6 Tablespoons Butter, Melted
  • 2 Tablespoons Granulated Sugar
  • 2 Cups Dulce De Leche This can be purchased in the international section of the grocery store or you can make your own from sweetened condensed milk.* This is thicker than caramel and it's important to use dulce de leche. If you use caramel the pie will be too runny to cut.
  • 3 Large Bananas (About 10" in length) Yellow, no green, no brown spots. Used enough to cover the pie in 1 layers of bananas--it doesn't have to be precise
  • 2 Cups Heavy Cream
  • 4 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 4 teaspoons Cocoa, powdered or 1 square of sweetened baking chocolate

Instructions
 

  • Preheat Oven to 350 degrees
  • Mix 1 1/2 cups fine graham cracker crumbs with 2 Tablespoons granulated sugar and 6 Tablespoons melted butter in the pie dish and mix well with your hands. When it is well mixed, press into the bottom and sides of the pie pan as evenly as you can.
  • Bake for 8 minutes or until it just begins to brown. Be careful to not overbake. The warm smell of toasted graham cracker will just begin at 8 minutes.
  • While the crust is baking, pour the 2 cups of heavy cream into a mixing bowl. Add 4 Tablespoons of powdered sugar and the 1 teaspoon of vanilla. Whip at medium speed until the cream holds peaks. Don't overmix or you will get butter!
  • Pull the crust from the oven. Next you are going to spread the dulce de leche onto your crust. If your dulce de leche is too thick to spread or pour easily, heat it in the microwave in a glass dish for 1-3 minutes, stirring occasionally. Pour the 2 cups of dulce de leche into the crust. Spread evenly.
  • Peel and then slice the bananas into the dulce de leche and evenly cover the dulce de leche. Medium thick slices.
  • Use a spatula to scrape the whipped cream on top of the bananas and fully cover so that they do not turn brown.
  • Use a small sieve to sprinkle the cocoa on top or the cheese grater and sweetened baking chocolate for garnish
  • Refrigerate for up to 3 days. Do not freeze or the bananas will turn brown and mushy.

Notes

*I prefer the flavor of dulce de leche made from sweetened condensed milk versus the premade version.   Follow this link to learn to do it on the stove top and this link to learn to do it in the oven.  Either way it's super easy.  The version of making it on the stovetop takes more attention and care.  I used (2) 14 ounce cans of sweetened condensed milk to yield (a little over) the 2 cups needed for this recipe.   You can use up the remainder of the amount on graham crackers or over ice cream!   The cooked sweetened condensed milk version will "weep" over time so it's best to serve immediately.  
I also prefer chocolate shavings as a garnish (using a grater and a good quality sweetened baking chocolate) for it's deeper chocolate flavor and texture but cocoa is always in the cabinet and an easy final garnish
Keyword Bananas and Toffee, Banoffee Pie, British Dessert