Banoffee Pie
This classic banoffee pie is a no-bake dessert made with a buttery graham cracker or Biscoff cookie crust, rich toffee caramel, fresh bananas, and fluffy whipped cream.
Servings: 8
Ingredients
Biscoff Cookie Crust or Graham Cracker Crust:
- 26 Biscoff Cookies (or 1 1/2 cups crushed, or 12 full graham cracker sheets)
- 6 Tablespoons Melted Butter
- 1 Tablespoon Sugar (only if using graham crackers)
Toffee:
- 1/2 cup Salted Butter
- 2/3 cup Brown Sugar (packed, may be golden or dark brown sugar)
- (1) 14-ounce can Sweetened Condensed Milk
- pinch Salt
Topping:
- 3 large Bananas (sliced)
- 2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- Chocolate Curls (from 1 chocolate bar)
Instructions
- Make the Crust. Crush graham crackers or Biscoff cookies into fine crumbs. This is easiest in a food processor. It can also be done by adding the cookies or graham crackers to a large ziploc bag and crush with a rolling pin. Add melted salted butter and mix until it looks like wet sand. If using graham crackers, add sugar. Press firmly into the bottom (and slightly up the sides) of your springform/tart pan or 9-inch pie pan. Chill in the refrigerator while you make the toffee.
- Make the Toffee. In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and salt. Let it dissolve into a smooth mixture. Pour in condensed milk. Cook, stirring constantly, until thick and golden. Watch for it to boil. Once it boils, let it boil for about 3 minutes. Watch for a thick, glossy toffee. If it isn't thick enough, reduce heat to medium-low and cook for 2-3 minutes longer. See notes for what to look for.
- Assemble Pie. Pour hot toffee into the chilled crust. Refrigerate for at least 1 1/2 to 2 hours to set.
- Add Bananas. Slice bananas right before serving (so they don’t brown). Layer them over the toffee. I like to do two layers of bananas.
- Whip Sweet Cream. Beat cold heavy cream and powdered sugar until soft peaks form. Dollop or spread over the bananas. Top with chocolate shavings and crumbled cookies if you like.
Notes
- How do I keep the bananas from browning?
Slice them right before assembling and immediately cover with whipped cream. A tiny squeeze of lemon juice can also help. - Why did my toffee turn grainy? Usually heat was too high or it wasn’t stirred enough. If it happens, lower heat and whisk steadily—it often smooths back out.
- Why is my toffee too runny? It likely didn’t cook long enough. Next time, cook to the thick ribbon stage or to 220–225°F.
- Can I make banoffee pie ahead of time?
For best results, I suggest making it the day of serving. The toffee caramel can liquify slightly and the bananas can brown so I suggest eating it the day you make it. You can make the crust and toffee caramel ahead of time, though.
- It coats the spoon thickly instead of running off.
- Lift the spoon and let the toffee fall back in. If it lands in a ribbon that sits on top for a second before melting in, it’s ready.
