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Why You’ll Love My Recipe
Enjoy this banana, toffee, and caramel delight without having to hunt through various bakeries! This simple recipe for banoffee pie is sure to satisfy your sweet tooth and it’s so easy you’ll want to make it again.
Make sure to learn How To Make A Perfect Whipped Cream for the top of your pie! If your bananas are looking a little green don’t worry you can still use them by learning How to Ripen Bananas quickly! If you have some toffee bits leftover from this recipe, why not make some Homemade Skor (Toffee Bits) Hot Chocolate?
Karlynn’s Recipe Notes
- Skill Level: Medium. Though this recipe is generally easy, it does involve making your own caramel so there is a bit more skill required for this pie than most others.
- Total Time: Assembling this pie will take you under 30 minutes, but you will need to chill it for at least 2 hours, so plan accordingly.
- Variations: Try this pie with an Oreo crumb crust instead, or use an instant butterscotch pudding mix instead of caramel for the filling. Add some butterscotch chips or toasted coconut mixed in with the toffee bits on top of the pie.
- Tools Needed: For this recipe, you’ll need a 9-inch pie plate, a medium pot, a candy thermometer, a large bowl, and a hand mixer or whisk.
What You’ll Need For Ingredients
Crust: This recipe requires a graham cracker crust, which you can easily bake for yourself according to this recipe. If you’d prefer to use a premade pie crust from the store, prepare that according to the instructions on the package.
Filling: This rich, delicious filling is made by combining butter, sugar, and sweetened condensed milk to make the luscious caramel for the bottom of the pie. You can use store bought dulce de leche sauce if you prefer.
Bananas: Depending on your personal preference, you can use bananas that still have a hint of green to them or bananas that have a few brown spots. Don’t use super ripe bananas for this recipe, or it will be too sweet. Remember, this pie won’t be baked, which means the bananas will not be cooked.
Topping: Whipped topping or homemade whipped cream will work for this step. Sprinkle on some toffee bits for crunch and a reminder of what’s further inside the pie.
How To Make Banoffee Pie
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Prepare graham cracker crust according to recipe or package instructions. Set aside.
- In a medium pot, at medium-high heat, mix butter, brown sugar, and condensed milk. Bring to a boil, stirring constantly, until the temperature reaches 190F on a candy thermometer.
- Remove caramel from heat. Cool slightly. Pour into pie crust and refrigerate for 2 hours.
- Slice bananas and spread in a thick layer on top of cooled caramel. Add whipped cream, sprinkle on the toffee bits, and serve immediately.
Karlynn’s Tips and Tricks for Making Banoffee Pie
Perfect Bananas: For most recipes with bananas, you can get away with the ripest fruits. For this recipe, you’ll probably want bananas that are still almost green. Barely-ripe bananas will hold their firmness in the pie instead of turning to mush. There’s also a lot of sugar in this pie filling, so you don’t necessarily need the extra sweetness from overripe bananas.
Keep it Cool: As noted below in the Storage Instructions, save the whipped cream and toffee bits until right when you’re ready to serve. The crust, caramel, and even bananas, will be fine sitting in the fridge for a few hours or even a day. Once you add the whipped cream, try to serve the pie immediately. You could even put the whipped cream and toffee bits on each individual piece as you plate up. That way everyone can have a personalized amount of toppings.
Storage Instructions
Fridge: This pie will be best eaten immediately, but if you need to refrigerate it, try saving the whipped cream and toffee bits until right when you’re ready to serve the pie. That way, the whipped cream won’t liquify.
Freezer: You could potentially freeze the crust, caramel, and bananas for a short time, and then top with whipped cream and toffee bits when you’re ready to serve the pie.
More Delicious Pie Recipes
Try a classic Sweet Potato Pie this holiday season.
Make this Cream Cheese Pineapple Pie or a Marshmallow Pineapple Pie for a tropical treat.
For a twist on classic apple pie, try an Apple Cream Pie or Caramel Apple Pie.
If you’re looking for smaller portions, check out these Strawberry Tarts or My Favorite Butter Tarts Recipe for a classic Canadian treat.
There you go. A luxurious pie full of decadent flavours and a great big dose of potassium. Try out this recipe and let me know what you think.
Happy Baking!
Karlynn
Banoffee Pie
Ingredients
- one 9 inch graham cracker crust, baked
Toffee Filling
- One 300ml can sweetened condensed milk
- ⅓ cup salted butter
- ⅓ cup brown sugar
- 3 large bananas, (sliced ½ thick in circles)
- 1 ½ cups heavy whipping cream
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons toffee bits
Instructions
- Prepare the graham crust as the recipe directs. Let cool on the counter.
Prepare the Filling
- For the filling, combine the condensed milk, butter, and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly, until the mixture turns into a thick, golden caramel. Bring to 190°F on a candy thermometer for the best texture.
- Remove from the heat and let cool slightly. Pour into the prepared pie crust.
- Cover and place in the fridge to cool completely, at least two hours.
To Serve
- Slice the bananas and place them over the toffee in a deep layer.
- Prepare the whipping cream. In a large bowl add the whipping cream and beat with an electric mixer just until soft peaks start to form. Then add the granulated sugar and vanilla and continue to beat until stiff peaks form.
- Spoon the whipped cream onto the layer of bananas and sprinkle the top of the pie with toffee bits. Best if served immediately once the whipped cream is on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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