Banoffee Pie Recipe: A Delicious Dessert to Enjoy!
This classic British dessert features a buttery graham cracker crust filled with rich homemade toffee, layered with fresh banana slices, and topped with fluffy whipped cream. It's a delightful combination of flavors and textures that's sure to impress.
Ingredients
- Graham Cracker Crust1½ cups graham cracker crumbs about 13 full sheets3 tablespoons sugar⅛ teaspoon salt½ cup unsalted butter, melted
- Toffee Filling¾ cup unsalted butter¾ cup packed dark brown sugar6 tablespoons sweetened condensed milk6 tablespoons heavy whipping cream¾ teaspoon vanilla extract
- Banana and Whipped Cream Topping5–6 medium bananas sliced (or about 4 large bananas)1¼ cups cold heavy whipping cream½ cup powdered sugar¾ teaspoon vanilla extractChocolate shavings or toffee bits (optional, for garnish)
Instructions
- Prepare the Crust:Preheat oven to 325°F (163°C). Grease a 9-inch deep-dish pie pan with nonstick spray.In a bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until the mixture resembles wet sand.Press the mixture evenly into the bottom and up the sides of the prepared pie pan.Bake for 6–8 minutes, then set aside to cool completely.
- Make the Toffee Filling:In a large saucepan, melt the butter over medium-low heat. Add brown sugar and cook, stirring constantly, until the sugar dissolves, about 5 minutes.Stir in sweetened condensed milk and heavy cream. Increase heat to medium and bring to a boil. Boil for 5–10 minutes, stirring constantly, until the mixture reaches 220°F (104°C).Remove from heat and stir in vanilla extract. Pour the toffee into the cooled crust and refrigerate for 2–3 hours, or until firm.
- Assemble the Pie:Once the toffee layer is firm, arrange the banana slices in two layers over the toffee.In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.Spread the whipped cream over the bananas, ensuring it covers them completely to prevent browning.Garnish with chocolate shavings or toffee bits, if desired.
- Serve:Serve the pie immediately or refrigerate until ready to serve. Best enjoyed within 1–2 days.
Notes
- Toffee Texture: Ensure the brown sugar is fully dissolved before adding the condensed milk and cream to prevent a grainy texture.
- Banana Browning: Covering the bananas completely with whipped cream helps prevent them from browning.
- Garnish Tips: Use a vegetable peeler to create chocolate shavings from a chocolate bar for an elegant touch.