Banoffee pie has gooey toffee, banana, and crunchy graham crackers in every bite. It's an incredibly rich and delicious dessert, so a little goes a long way, but anyone who tries it loves it!
Ingredients
- dulce de leche: 1 can (13.4 ounce can)
- 1/2 cups graham cracker crumbs: 1 piece
- white sugar: 0.33333 cup
- ground ginger: 2 tsp (optional)
- butter: 6 Tbsp (melted)
- bananas: 3 piece (sliced)
- 1/2 cups heavy cream: 1 piece
- powdered sugar: 3 Tbsp
- chocolate shavings: (optional)
- espresso powder: (optional)
Metric Conversion
Stages of cooking
-
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
-
Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate. Dotdash Meredith Food Studios
-
Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes. Dotdash Meredith Food Studios
-
Spread dulce de leche in the cooled crust; arrange bananas evenly on top. Dotdash Meredith Food Studios
-
Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas. Dotdash Meredith Food Studios
-
Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving. Dotdash Meredith Food Studios
