Dessert: United Kingdom – Banoffee Pie (Banoffee Pie)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 5 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

1 1 / 2 cups (150 g) graham cracker crumbs (about 12 full sheets)
6 tbsp (85 g) unsalted butter, melted
2 tbsp (25 g) granulated sugar
Pinch of kosher salt
1 (13.4 oz / 380 g) can dulce de leche (or 1 cup / 240 ml thick caramel sauce)
2–3 large ripe bananas, sliced
1 tsp (5 ml) fresh lemon juice (optional, to prevent browning)
1 1 / 4 cups (300 ml) cold heavy whipping cream
3 tbsp (24 g) powdered sugar
1 tsp (5 ml) vanilla extract
Pinch of kosher salt
1 oz (28 g) dark chocolate, shaved or finely grated (optional)
Flaky sea salt, for finishing (optional)

Instructions

Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill for 20–30 minutes to set.
Add the caramel layer: If your dulce de leche is very thick, warm it in the microwave in 10–15 second bursts until just spreadable. Spread evenly over the chilled crust.
Prepare bananas: Toss sliced bananas with the lemon juice if using. Arrange them in an even layer over the caramel.
Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, vanilla, and a pinch of salt on medium-high speed to soft peaks, 2–3 minutes. Spread or pipe the whipped cream over the bananas, sealing to the crust to minimize browning.
Garnish and chill: Top with chocolate shavings and a light sprinkle of flaky sea salt if desired. Chill at least 2 hours (up to 6) before slicing so the layers set.
Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Store leftovers covered in the refrigerator for up to 2 days.