This three-layer banoffee pice is simple, easy to make, and everyone will love it!
- 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)
- 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.
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.
Keywords: banoffee pie, homemade banoffee pie, banoffee pie recipe