Banoffee pie is a British dessert that layers banana and toffee beneath a generous cap of whipped cream.
A baked biscuit base provides a sturdy crumb while ready-made dulce de leche keeps the filling smooth and reliable.
Cool the crust completely before adding the caramel so the layers stay distinct.
Serving Suggestions
Serve well chilled with coffee or black tea.
Recipe Notes
Assemble up to one day ahead and keep covered in the refrigerator.
British Banoffee Pie
British banoffee pie with a biscuit crumb crust, smooth dulce de leche, fresh bananas, softly whipped cream, and chocolate.
Ingredients
Equipment
Method
Make the Crust:
- Mix biscuit crumbs, melted butter, and salt. Press firmly but unevenly into the base and sides of a 9-inch pie plate.
- Bake at 350 F (175 C) for 10 minutes, then cool completely.
Fill the Pie:
- Spread dulce de leche over the cooled crust. Toss banana slices gently with lemon juice and arrange them in a loose layer over the caramel.
- Whip cream with confectioners sugar and vanilla to soft peaks. Spoon it over the bananas without over-smoothing.
Chill and Serve:
- Chill for at least 4 hours. Scatter with chocolate shavings and cut with a warm dry knife.
Nutrition
Notes
- Use bananas that are ripe but still firm so the slices keep their shape.
- Keep refrigerated and eat within two days; the bananas soften over time.
