Can I make my own dulce de leche for this No-Bake Banoffee Pie with Dulce de Leche Recipe?

Absolutely! You can make dulce de leche by simmering sweetened condensed milk either on the stovetop or in a slow cooker until it caramelizes and thickens. It takes some patience but results in a rich, homemade flavor that's worth the effort.

What’s the best way to prevent the crust from getting soggy?

Baking the crust until golden and letting it cool completely before layering dulce de leche and bananas is key. Also, don’t press the crust too hard when forming it, as a compact crust can trap moisture and become soggy faster.

Can I use a different fruit besides bananas in this recipe?

Bananas are central to banoffee pie’s identity, but you could experiment with ripe pears or cooked apples for a twist, though the classic flavor will definitely be different. If you do swap, consider how the texture and sweetness will balance with the dulce de leche and whipped cream.

How do I know when the whipped cream has reached medium peaks?

Medium peaks stand up nicely but the tips slightly curl over when you lift the whisk. It’s a perfect balance—less soft than loose peaks, but not as stiff as firm peaks. This texture helps the cream hold its shape while staying light and spreadable.

Banoffee Pie: Easy No-Bake Caramel Banana Dessert

Description

This classic Banoffee Pie features a crunchy graham cracker crust layered with rich dulce de leche, fresh banana slices, and fluffy whipped cream, making it a delightful and irresistible dessert perfect for any occasion.

Ingredients

Scale

Crust

1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
1/4 cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter, melted

Filling & Topping

1 and 1/4 cups dulce de leche
2 large bananas, sliced
2 cups (480ml) cold heavy cream or heavy whipping cream
1/4 cup confectioners’ sugar or granulated sugar
1 teaspoon pure vanilla extract
Optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish

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Instructions

Prepare the crust. Preheat oven to 350°F (177°C). If starting with full graham crackers, use a food processor or blender to grind into fine crumbs. In a medium bowl, mix graham cracker crumbs and granulated sugar, then stir in melted butter until thick and sandy. Break any large chunks. Press the mixture evenly into an ungreased 9-inch pie dish, covering the bottom and sides with medium pressure to form a compact crust without overpacking. Use a spoon to smooth corners and edges for a rounded shape.
Bake the crust. Bake the crust in the preheated oven for 15 minutes. Remove and let cool for 15 minutes.
Whip the cream. Using a hand mixer or stand mixer with a whisk attachment, whip cold heavy cream, sugar, and vanilla extract on medium-high speed for about 3-4 minutes until medium peaks form—peaks that stand up but are not stiff.
Assemble the pie. Spread the dulce de leche evenly over the cooled crust. Arrange banana slices in one to two layers on top of the dulce de leche. Spread the whipped cream evenly over the banana layer.
Chill and garnish. Refrigerate the pie uncovered for at least 2 hours and up to 1 day. Before serving, optionally garnish with chocolate shavings, chopped nuts, or toffee bits.
Store leftovers. Cover and store any leftover pie in the refrigerator for up to 5 days to maintain freshness.

Notes

Press the crust gently to avoid a hard crust and ensure a tender texture.
Using a rounded edge on the crust prevents it from falling apart when serving.
Medium peaks in whipped cream provide the perfect texture for a light yet stable topping.
Dulce de leche adds a rich, caramel flavor that's key to the dessert's signature taste.
Refrigerate for at least 2 hours to allow the flavors to meld and the pie to set properly.
Optional toppings like chocolate shavings or nuts add extra texture and flavor variety.

Nutrition

Serving Size: 1 slice (1/8 pie)
Calories: 450 kcal
Sugar: 35 g
Sodium: 150 mg
Fat: 28 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 110 mg