Banoffee Pie is the no-bake dessert you’ll love all year round. It’s a British classic, and for good reason!
Banoffee pie is so called after two of the ingredients’ names combined. Join banana and toffee and you get ‘banoffee’.
A graham cracker crust is filled with a layer of sticky toffee, topped with sliced bananas, whipped cream and chocolate shavings. It’s one of the U. K’s favorite desserts.
An irresistible sweet treat, banoffee pie is a young recipe by British standards! It is said to have first been made in 1971, in a restaurant in East Sussex in the south of England.
The toffee filling, which is in a liquid state when warm, sets up when the pie is refrigerated. Traditionally to make the toffee, an opened can of sweetened condensed milk is cooked in a water bath on the stove for several hours. This thickens and darkens the condensed milk and makes a thick dark caramel.
Thankfully, this has developed over time into boiling butter and dark sugar, adding sweetened condensed milk and cooking until it darkens. This is a much quicker method, only taking about 10 minutes.
The crust, when made in England, uses digestive biscuits. They’re very similar to the American graham crackers, which is the U.S substitute and works perfectly well.
I have also seen shortbread cookies used as well. I do recommend using a springform or removable bottomed pie dish because the crust can be temperamental and once it’s in the pan, it’s more about removing the pan from around the pie rather than removing the pie from the pan.
For the chocolate shavings, using a potato peeler to shave a bar of chocolate – that will work perfectly. Or, if you would like to see how I make the chocolate shards that are in the photos, click here.
This is one decadent dessert and not something I would eat every day, more of an occasional treat. But there is no mistaking, from the first bite to the last (with all the components included), it does taste like banoffee (banana and toffee).
If you have leftovers (and this may be a rare occurrence), refrigerate individual slices for up to 2 days.
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Banoffee Pie Recipe
Ingredients
- 12 ounces Graham Crackers
- 16 tablespoons Unsalted Butter divided
- 12 ounces Heavy Whipping Cream
- 1/2 cup Dark Brown Sugar
- 2 14 ounce cans Sweetened Condensed Milk
- 1 1/2 Banana sliced
- 4 ounces Semisweet Chocolate
Instructions
- Grease a removable bottom pie dish or springform pan.
- Whisk the heavy whipping cream until you get stiff peaks, refrigerate until ready to use.
- Add the graham crackers to a food processor and pulse until crumbled. With the processor running, pour in 8 tablespoons melted butter.
- Press the crumbs into the pie dish firmly and up the sides. Refrigerate.
- To a medium saucepan add the remaining 8 tablespoons butter and sugar over medium-low heat. Stir and break up any sugar lumps until the sugar dissolves. Add the condensed milk and bring to a gently simmer, stirring until it turns to golden brown, about 6-7 minutes.
- Pour over the graham cracker crust, refrigerate for 1 hour.
- After 1 hour, arrange banana slices around the top of the caramel and top with the whipped cream. Shave the chocolate using a potato peeler over the top of the cream.
- Refrigerate until ready to serve.