Easy Banoffee Pie (Banana Caramel Toffee)
A quick and easy recipe for banoffee pie, with layers of buttery salted graham cracker crust, dulce de leche, crunchy toffee bits, sliced bananas and whipped cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan (or a 9 Inch Tart Pan with Removable Bottom)
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 ¾ cups finely crushed cinnamon graham crackers
- ¾ - 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- 1 can (13.4 oz) dulce de leche
- ½ cup toffee bits, divided
- 3-4 medium to large ripe bananas
- 1 cup cold heavy whipping cream
- ½ tsp vanilla extract
- 3 tbsp powdered sugar
Instructions
Crust
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray the bottom and sides of a 9-inch round tart pan with a removable bottom with non-stick baking spray.Baking the crust is optional, but it does help to toast the graham cracker crumbs and bind the crust together so it's a little less crumbly.
- You can use either a 9 inch pie pan or a 9 inch round tart pan with a removable bottom. With a pie pan, it is very difficult to get neat, clean slices of this pie out of the pan, especially the first 2-3 pieces that are cut. Serving neat slices of pie is easier with a tart pan, since the sides of the pan are removed for serving.
- Combine the crushed graham crackers with the salt, then stir in the melted butter until moist and crumbly. Press the crumbs evenly and firmly against the bottom and up the sides of your pie pan or tart pan. Bake for 8-10 minutes, just until fragrant. Set aside to cool completely before filling (refrigerate the crust to speed up the cooling, if you like).
Filling
- Spread the dulce de leche into the prepared crust. If the dulce de leche is too stiff to spread when you open the can, scrape it out of the can into a microwave-safe bowl, and microwave it for 1 minute at 50% power to make it a little more spreadable.
- Sprinkle half the toffee over the dulce de leche.
- Peel the bananas, and slice them into 1/4 inch thick slices. Arrange the banana slices in several layers over the toffee.
- Pour the cold heavy whipping cream and the vanilla into a bowl. Use an electric mixer to whip the cream until soft, fluffy peaks form. Add the powdered sugar and whip the cream until thick enough to hold its shape. Spread the whipped cream over the bananas, then sprinkle with the rest of the toffee.
- Serve the pie immediately, or refrigerate for up to 4 hours until ready to serve.
Notes
Store leftover pie, loosely covered, in the refrigerator, for up to 1 day.
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