Banoffee Pie (Completely from Scratch)

READY IN: 9hrs




  • Dulce de Leche Filling:
  • Place all dulce de leche ingredients in a large saucepan over medium heat.
  • Stirring constantly, bring to a slow boil.
  • Reduce heat to low and simmer for 3 1/2 - 4 hours, stirring and scraping the sides of the pan frequently until reduced by half. It should leave a thick coating on your spoon.
  • Remove from heat and cool to room temperature. As it cools, it will firm up and resemble a pudding pie filling.
  • Pie Crust:
  • Preheat oven to 350°F.
  • In a medium bowl, stir together graham cracker crumbs, sugar and butter.
  • Press evenly into the bottom and sides of a 9-inch pie plate.
  • Bake for 10-12 minutes or until lightly browned and firm.
  • Place on a wire rack and cool until room temperature.
  • Pie Filling & Topping:
  • Once the dulce de leche has cooled, pour into pie crust.
  • Arrange banana slices over filling.
  • In a large mixing bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form. Pour over banana slices.
  • To garnish, dust lightly with cocoa powder OR with chocolate shavings.
  • Chill for 2 hours, serve and enjoy!