This is the best homemade banoffee pie! A simple cookie crust filled with dulce de leche, bananas, and topped with whipped cream and chocolate shavings. It’s soft like a cloud, delicious, and super easy to make.

a banoffee pie with whipped cream and chocolate shaving on top of parchment paper

Why you will love this recipe

This banoffee pie is super easy to make.

It’s perfect for serving as a dessert at any dinner party!

You’ll only need 8 simple ingredients.

a banoffee pie garnished with chocolate shavings on top of parchment paper and a marble board

Ingredients for this recipe

Digestive cookies: For the crust. You can use your favorite brand.

Butter: Unsalted.

Dulce de leche: You can use homemade or store-bought.

Bananas: Sliced.

Heavy whipping cream: Refrigerated overnight.

Vanilla extract: Adds extra flavor to the whipped cream.

Powdered sugar: Adds sweetness to the whipped cream.

Chocolate shavings: For a bit of chocolate taste in your mouth. This is an optional ingredient.

How to make a banoffee pie

Make the crust:

Preheat the oven to 400 degrees F (200 C).

Add the biscuits to a food processor and blend until crushed and fine. Then add the melted butter and blend again until you achieve a sand-like texture.

Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use a spoon to press it down tightly. Bake the crust for 10 to 15 minutes. Remove from the oven and allow to cool down before adding the layers.

cookie crust for a homemade banoffee pie

Make the whipped cream:

Using a hand mixer or a stand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form.

close up of a banoffee pie garnished with chocolate shavings

Assemble your banoffee pie:

Spread dulce de leche evenly on top of the crust. Add the banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top. Garnish with chocolate shavings on top of the whipped cream and refrigerate the pie for at least 1 hour before serving.

inside look of a banoffee pie with a biscuit layer, followed by a dulce de leche layer and a layer of sliced bananas

Tips for making this recipe

Allow the pie crust to cool down completely: This will ensure that your crust won’t break when you assemble the pie layers.

Storage: Store leftovers covered in the fridge for up to one day. This pie contains fresh fruit, so it is recommended to eat for up to 1 day.

Bananas: To keep the banana slices fresh, squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie to prevent them from browning. If you use a small amount of juice, you won’t be able to taste the lemon flavor.

Dulce de leche: If your dulce de leche is too hard, add to a mixing bowl and whisk it for a few minutes to make it smoother and easier to spread over the biscuit crust.

3 plates with one slice of banoffee pie each

More dessert recipes

close look inside a banoffee pie with layers of dulce de leche, sliced bananas and whipped cream

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Banoffee Pie

Author: Rita
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Bake
Cuisine: American

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Description

This three-layer banoffee pice is simple, easy to make, and everyone will love it!

Ingredients

Scale

14 oz digestive biscuits (400 g)
7 oz unsalted butter, melted (200 g)
28 oz dulce de leche (800 g)
4 or 5 bananas, sliced
1 3/4 cups heavy whipping cream, refrigerated for at least 8 hours (400 ml)
1/2 tsp vanilla extract
2 tbsp powdered sugar
2 tbsp chocolate shavings (optional)

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Instructions

Preheat the oven to 400 degrees F (200 C).
Add the biscuits to a food processor and blend until crushed and fine. Then add the melted butter and blend again until you achieve a sand-like texture.
Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use a spoon to press it down tightly. Bake the crust for 10 to 15 minutes.
Remove from the oven and allow to cool down before adding the layers.
Using a hand mixer or a stand mixer, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form.
Spread dulce de leche evenly on top of the crust. Add the banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
Garnish with chocolate shavings on top of the whipped cream and refrigerate the pie for at least 1 hour before serving.

Notes

Allow the pie crust to cool down completely: This will ensure that your crust won’t break when you assemble the pie layers.

Storage: Store leftovers covered in the fridge for up to one day. This pie contains fresh fruit, so it is recommended to eat for up to 1 day.

Bananas: To keep the banana slices fresh, squeeze a few drops of fresh lemon juice all over the banana slices before layering them into the pie to prevent them from browning. If you use a small amount of juice, you won’t be able to taste the lemon flavor.

Dulce de leche: If your dulce de leche is too hard, add to a mixing bowl and whisk it for a few minutes to make it smoother and easier to spread over the biscuit crust.

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