Banoffee Pie Recipe
From what I understand, Banoffee pie was created in 1972 in England and it is still a very popular dessert over there. It is a banana and toffee pie topped with whipped cream. There are many variations, but you can’t go wrong when you involve cream cheese, right? This is the one for me.
I’ve made this pie with an Oreo cookie crust too. Any crust is great! Since the pie reminded me of a Banana Cream Pie and I wanted to enhance that, I prefer the pastry crust. I used a box of Pillsbury refrigerated pie crusts and just used both crusts as a double layer on the bottom, like Miss Renee did for the Mystery Pecan Pie. But if you’re more of a chocolate-lover, try it with Oreo.
Since you don’t have to bake the filling, this pie can easily be a no-bake delight for your holiday dessert!
Recipe adapted from MelsKitchenCafe
Banoffee Pie Recipe
- 9-inch pie crust
- 1 can Dulce de Leche (13.4 ounces)
- 3 bananas
- 1 cup chocolate covered toffee bits
- 1/4 cup powdered sugar
- 1/4 cup brown sugar
- 8 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- If needed, blind-bake according to the directions for your crust, until golden brown.
- Let cool.
- Or you can use a cookie crust or store-bought crust.
- Spread the dulce de leche over the bottom and partway up the sides of the baked, cooled crust.
- Slice bananas in half lengthwise and layer the slices over the dulce de leche layer, cutting to fit where needed.
- Sprinkle about 1/2 cup of the toffee bits over the bananas.
- In a mixing bowl, combine the powdered sugar, brown sugar, and cream cheese.
- Beat until smooth and fluffy.
- Add the whipping cream and mix at the lowest speed until combined.
- Increase speed to medium and mix until the mixture is light and creamy, about 1-2 minutes.
- It will be like a spreadable, thick frosting.
- Spread the whipped cream filling on top of the bananas and toffee, covering all of the bananas completely. Sprinkle the remaining toffee bits over the top of the pie.
- Let chill for at least an hour, and up to 8 hours, before serving.