Banoffee Pie Easy
Highlighted under: Sweet Treats
For something this simple, it has no right being this good. This no-bake Banoffee pie became an instant favorite in our home after I tried it on a whim one rainy afternoon, with bananas and a can of Dulce de Leche that had been collecting dust in the pantry. Honestly, I wasn’t expecting much, but my partner devoured a whole slice and asked for more. It’s become a regular treat ever since. I love that it requires so few ingredients but still impresses everyone with its creamy, sweet layers. I might even keep a stash of whipped cream on hand just for this pie.
The Best Part
- You probably have everything you need at home
- No baking, just mixing and layering
- Bananas make it feel a little healthier, right?
What to Know Before Making Banoffee Pie Easy
This Banoffee pie is all about simplicity and deliciousness. The great thing is that you likely have most of the ingredients already. I usually have a can of Dulce de Leche hanging around, along with ripe bananas. If you're ever caught without Dulce de Leche, a can of sweetened condensed milk will work just fine, though it takes a bit longer to prepare. Just simmer it in water for a couple of hours until it turns golden.
The layers are key to making this pie really shine. Don't rush the chilling process. Letting it set for at least an hour in the fridge allows all those flavors to come together. You can even prep it the night before and have it ready for dessert, which is such a time-saver!
Ingredients
For the crust
- 1 package of Digestive biscuits (about 400g)
- 100g of unsalted butter, melted
For the filling
- 1 can of Dulce de Leche (around 397g)
- 3 ripe bananas, sliced
- 300ml of heavy cream
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract
For topping
- A sprinkle of cocoa powder or grated chocolate (optional)
Instructions
Make the crust
Start by crushing the Digestive biscuits into fine crumbs. You can do this in a food processor or just put them in a ziplock and bash them with a rolling pin, which is kind of satisfying. Once they're crushed, mix in the melted butter until everything is combined.
Form the base
Press the crumb mixture into the bottom of a 9-inch pie dish. I usually use the back of a measuring cup to really get it packed in there. Make sure it's even! Then pop that in the fridge while you prepare the filling.
Add the dulce de leche
Spread the can of Dulce de Leche evenly over the crumb crust. I like to use a spatula to make sure it’s nice and smooth. Don’t skimp here, it’s the best part!
Layer the bananas
Arrange the banana slices on top of the Dulce de Leche. Try not to munch on too many as you're doing this, they’re so good! Just cover it all nicely.
Whip the cream
In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. I typically grab my hand mixer for this, but you can use a whisk if you're feeling extra strong. Spread the whipped cream generously over the bananas.
Chill and serve
Refrigerate the pie for at least an hour to let it set. After that, you’re basically ready to dig in! If you want, sprinkle some cocoa powder or chocolate on top for a little flair. Enjoy!
Pro Tips
- Use ripe bananas for the best sweetness.
- Feel free to add a layer of caramel sauce on top of the whipped cream if you want even more richness.
- This pie can be made a day ahead; just keep the whipped cream fluffy by adding a bit more sugar if you're prepping it in advance.
Banoffee Pie Easy Leftovers Plan
If you happen to have leftovers, the pie keeps well in the fridge for a couple of days. Just cover it up with some plastic wrap to prevent it from drying out. The whipped cream might deflate a little, but it will still taste great. Honestly, I’ve had success adding a bit more whipped cream on top just before serving to freshen it up.
You can also repurpose leftover pie into a trifle if you’re feeling creative. Just layer it with some additional whipped cream and crumbled biscuits in a glass dish for a fun twist.
Dietary Swaps
For a gluten-free version, use gluten-free biscuits for the crust. There are several great options available that hold up nicely. If you're watching your sugar intake, you can find sugar-free or low-sugar versions of the Dulce de Leche, or even consider making your own using a sugar substitute.
Regarding the whipped cream, you can use a dairy-free alternative made from coconut cream if you have allergies or dietary restrictions. Just chill a can of coconut milk, then scoop out the solid part and whip it. It adds its own unique flavor that works surprisingly well in this pie.
Questions About Recipes
→ Can I use other types of cookies for the crust?
Absolutely! Graham crackers or Oreos would work great too. Just adjust the amount of butter based on the cookie type.
→ How do I know when the bananas are ripe enough?
Look for bananas with a yellow skin and some brown spots. They should feel slightly soft to the touch.
→ Is there a way to make this a bit healthier?
You can use a light whipped cream or even Greek yogurt for the topping if you want to cut down on calories.
→ How long will it last in the fridge?
It’s best eaten within 2 days, but it can hold up for about 4 days if it’s covered well. Just know the bananas might brown a bit.
→ Can I make this dairy-free?
You can try using dairy-free cream and a different type of caramel. However, the taste may differ a little, so keep that in mind.
Banoffee Pie Easy
Created by: The Simplecooktips Team
Recipe Type: Sweet Treats
Skill Level: Beginner
Final Quantity: 8.0
What You'll Need
For the crust
- 1 package of Digestive biscuits (about 400g)
- 100g of unsalted butter, melted
For the filling
- 1 can of Dulce de Leche (around 397g)
- 3 ripe bananas, sliced
- 300ml of heavy cream
- 1 tablespoon of powdered sugar
- 1 teaspoon of vanilla extract
For topping
- A sprinkle of cocoa powder or grated chocolate (optional)
How-To Steps
Start by crushing the Digestive biscuits into fine crumbs. You can do this in a food processor or just put them in a ziplock and bash them with a rolling pin, which is kind of satisfying. Once they're crushed, mix in the melted butter until everything is combined.
Press the crumb mixture into the bottom of a 9-inch pie dish. I usually use the back of a measuring cup to really get it packed in there. Make sure it's even! Then pop that in the fridge while you prepare the filling.
Spread the can of Dulce de Leche evenly over the crumb crust. I like to use a spatula to make sure it’s nice and smooth. Don’t skimp here, it’s the best part!
Arrange the banana slices on top of the Dulce de Leche. Try not to munch on too many as you're doing this, they’re so good! Just cover it all nicely.
In a bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. I typically grab my hand mixer for this, but you can use a whisk if you're feeling extra strong. Spread the whipped cream generously over the bananas.
Refrigerate the pie for at least an hour to let it set. After that, you’re basically ready to dig in! If you want, sprinkle some cocoa powder or chocolate on top for a little flair. Enjoy!
Extra Tips
- Use ripe bananas for the best sweetness.
- Feel free to add a layer of caramel sauce on top of the whipped cream if you want even more richness.
- This pie can be made a day ahead; just keep the whipped cream fluffy by adding a bit more sugar if you're prepping it in advance.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 300
- Total Fat (g): 21.5
- Saturated Fat (g): 13.5
- Cholesterol (mg): 62
- Sodium (mg): 129
- Total Carbohydrates (g): 30.8
- Dietary Fiber (g): 1.2
- Sugars (g): 17.9
- Protein (g): 2.6