Banoffee Pie

Banoffee Pie

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12
Author Neta


  • For the crust:
  • 8.8 oz/250 gr petit beurre cookies
  • 5.3 oz/150 gr unsalted butter melted and cooled
  • For the toffee filling:
  • 2 bananas sliced
  • 4 oz/114 gr unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1 14-ounce can condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • If you don't have enough time to make the filling you can use Dulce De Leche Caramel Cajeta
  • For the topping:
  • 2 cups cold heavy cream
  • 2 tbs sugar
  • Cocoa powder for garnish


  1. Make the crust
  2. Place the cookies in a food processor fitted with the blade attachment. Pulse to fine crumbs. Pour the crumbs into a bowl add the melted butter and mix well. Transfer the crumbs to a 9-inch pie pan with a removable bottom.Press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.
  3. Place the 1 sliced banana on top of the crust then make the filling or use the prepared Dulce De Leche Caramel to fill the crust.
  4. Make the caramel filling
  5. In a medium saucepan melt the butter over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla, and salt and bring to a boil. Boil, stirring continuously, until the mixture is dark, about 10 minutes.
  6. Pour the caramel into the prepared crust topped with bananas and smooth into an even layer. Refrigerate again for 1 hour.
  7. When ready to serve, whip the heavy cream and sugar with an electric mixer, until stiff picks form. Slice a banana and place on top of caramel than dollop on the whipped cream and garnish with cocoa powder.