Best Banoffee Pie Recipe

Banoffee pie has been an English dessert tradition since the 1970s. It is so very loved that we're going to go out on a limb here and say that when it comes to banoffee pie, there are really only two kinds of people in this world: those who love banoffee pie and don't care what it's named, and those who love banoffee pie, but scoff at the name. For those in the latter category, it's not that they can't appreciate the clever "banana slash toffee" portmanteau. Rather, it's that the untold truth of banoffee pie is that the best of the best aren't even made with toffee at all. This banoffee pie recipe that comes to us from recipe developer Susan Olayinka is a perfect example of a banoffee pie that's made with gooey caramel.

The difference between toffee and caramel might seem minor. Toffee is cooked at a higher heat than caramel. It's hard and crunchy, and caramel is soft. While toffee is absolutely delicious, to be sure, "we want caramel," Olayinka explains of her choice for this recipe, adding, "This is honestly one of my favorite desserts" and her "go-to recipe for hosting guests." Who could argue with that?

"Every layer of this banoffee pie [is] like a surprise," Olayinka notes, and yet "it's so easy to make." Here's how that works. For the first layer, you're going to create an easy graham cracker crust using ½ cup of butter mixed with 21 graham crackers and 3 tablespoons of brown sugar. For the second layer, you're going to rely on a pre-made caramel, which eliminates what would otherwise be one of the more challenging aspects of any banoffee pie recipe. Bakers in the U.K. will most likely reach for Nestlé's Carnation Caramel. But if you can't find that ingredient, there are many excellent substitutes to choose from, including Torani and Ghirardelli. 

The next layer in the recipe is nothing more complicated than sliced bananas. The layer on top is simply 3 cups of whipped heavy cream sweetened with 3 tablespoons of confectioners' sugar (also known as "powdered sugar" or "icing sugar"). This layer will be topped with a 1-inch square of grated milk chocolate and more banana slices (for a total of two average-sized bananas).  Now that is a few yummy steps, are we right?

To get started on creating your very own best banoffee pie, start by placing a large bowl in the refrigerator — which will be for the whipped cream — and preheat the oven to 350 F. Next, melt the butter either by placing it in a small oven-safe bowl in the oven as it heats up or by popping it in the microwave for 10 to 20 seconds. While the butter melts, put the graham crackers and brown sugar in a blender for 10 seconds. Then, pour the melted butter over it, and blend again for five seconds.

Take out a pie tin or a springform pan such as the one pictured above, and give it a spritz of vegetable spray if it doesn't happen to be nonstick. Then, pour the blended graham cracker crust mixture into the bottom. This crust should have the consistency of "wet sand," Olayinka notes, and you should press down with your fingers to form a level bottom crust. (Note that there is no need to form the sides.) And just like that, you're ready for the next step.

Assuming your oven has reached the desired temperature of 350 F, you're going to pop the pie tin or springform pan containing the crust onto the middle rack of your oven, and set a timer for eight minutes. When the timer goes off, take the pan out of the oven, and set it aside to rest for at least 10 minutes. While you're waiting, move on to the next step.

In order to prepare the whipped cream, take the bowl that you put in the fridge out of the fridge, and pour into it the heavy cream. Add the confectioner's sugar, and whip the mixture until stiff peaks form. (You can use the above photo as a guide.) Once that's done, set the bowl aside. Then, it's time to peel and slice the bananas into slender slices.

Assuming that the crust has cooled for at least 10 minutes, it's time to spread the caramel on top of it. Then, top the caramel layer with an even layer of sliced bananas. Next, spread the whipped cream over the banana slices, and grate the chocolate over the cream. Top your masterpiece with any remaining banana slices.

That's it! Now it's time to place your finished banoffee pie in the refrigerator for at least two hours, at which point it will be all firmed up and ready to serve. We're guessing this dessert is going to be a major hit at your house. (You can thank us later!)