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The Best Easy No-Bake Banoffee Pie

A perfect slice of no-bake banoffee pie showing layers of crust, chocolate filling, banana, whipped cream, and chocolate shavings.
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Welcome to My Kitchen! This easy, no-bake Banoffee Pie recipe delivers the classic British dessert experience with layers of buttery graham cracker crust, rich homemade dulce de leche, fresh bananas, and fluffy whipped cream. It is a simple, decadent dessert perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1 (14 ounce) can sweetened condensed milk (for homemade dulce de leche)
  • 3 large ripe bananas, sliced
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Chocolate shavings, for topping

Instructions

  1. Prepare the crust: Mix the graham cracker crumbs and melted butter in a bowl until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.
  2. Make the dulce de leche: Pour the sweetened condensed milk into a heat-safe bowl. Place this bowl inside a larger saucepan. Fill the saucepan with water until it reaches halfway up the side of the smaller bowl. Bring the water to a simmer over medium heat. Simmer gently for 2 to 3 hours, adding more hot water as needed to keep the level consistent. Stir the mixture occasionally. The milk will thicken and turn a deep caramel color. Alternatively, use store-bought dulce de leche.
  3. Assemble the pie: Once the homemade dulce de leche has cooled slightly, spread it evenly over the chilled graham cracker crust.
  4. Arrange the bananas: Place the sliced bananas in a single layer over the caramel filling.
  5. Make the whipped cream: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Do not overbeat.
  6. Top the pie: Spread or pipe the whipped cream over the banana layer.
  7. Chill and serve: Refrigerate the Banoffee Pie for at least 2 hours before serving to allow it to set. Before serving, sprinkle generously with chocolate shavings.

Notes

  • For a shortcut, you can use 1 1/4 cups of good quality store-bought dulce de leche instead of making it from scratch.
  • To prevent bananas from browning, lightly brush the slices with a small amount of lemon juice before layering them on the caramel.
  • If you prefer a slightly firmer crust, you can bake the crust for 8 minutes at 350°F (175°C) before chilling, though this recipe is designed to be no-bake.

Nutrition

Find it online: https://carlacooking.com/best-banoffee-pie-easy-no-bake-recipe/