THE BEST BANOFFEE PIE
This Easy No-Bake Banoffee Pie recipe has a creamy toffee filling, topped with bananas and whipped cream in a graham cracker crust. It has a neat little trick to make a deliciously thick toffee filling!
VIDEO INCLUDED BELOW:
Banoffee Pie is one of those desserts I think of when I think of England. This recipe was given to me by my neighbor, Barbara, when we first moved there. So, I learned an authentic recipe from an expert!
WHAT DOES BANOFFEE MEAN?
The name Banoffee is just a combination of the words, banana and toffee. If you’ve never tried Banoffee Pie before then you really don’t know what you’re missing. It is such a great combination of flavors and folks always ask me for the recipe after they give it a try.
sweetened condensed milk
graham cracker pie crust
heavy whipping cream
powdered sugar
vanilla extract
bananas
chocolate shavings or sprinkles
HOW TO MAKE BANOFFEE PIE:
To make toffee: In a large, covered pot, boil can of unopened sweetened condensed milk for 4 hours (yep, you read that right – 4 hours). The can must be completely submerged in water the entire time. Allow the can to cool completely before use.
For the whipped cream: In a medium bowl, using an electric mixer, whisk heavy cream, powdered sugar and vanilla together until stiff peaks form.
To assemble: Once can of sweetened condensed milk (now toffee) has cooled, spread the toffee filling into the graham cracker crust. Slice bananas and layer on top of the filling.
Spread whipped cream on top of bananas and sprinkle with chocolate shavings or chocolate sprinkles.
Cook’s note: This is a pretty rich dessert so serve in relatively small slices. Also, I’ve been told that the cans of Dulce De Leche make a good substitute for boiling cans of sweetened condensed milk. COOL WHIP can be substituted for the homemade whipped cream.
Republished: January 2019
Easy No-Bake Banoffee Pie
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 1 graham cracker pie crust
- 1 cup heavy whipping cream
- 3 teaspoons powdered sugar
- ½ teaspoon vanilla extract
- 2 large bananas
- chocolate sprinkles
Instructions
To make toffee filling:
- In a large, covered pot, boil can of unopened sweetened condensed milk for 4 hours (yep, you read that right - 4 hours).
- The can must be completely submerged in water the entire time.
- Allow the can to cool completely before use.
For the whipped cream topping:
- In a medium bowl, with an electric mixer, whisk heavy cream, powdered sugar and vanilla together until stiff peaks form.
To assemble:
- Once can of sweetened condensed milk can (toffee) has cooled, spread the toffee filling into the graham cracker crust.
- Slice bananas and layer on top of the filling.
- Spread whipped cream on top of bananas and sprinkle with chocolate shavings or chocolate sprinkles. Keep pie refrigerated.
Video
Notes
Nutrition
CRAVING MORE DELICIOUS PIE RECIPES?
BANANA PUDDING PIE
HERSHEY’S CHOCOLATE PIE
SOUTHERN FUDGE PIE
You can cook the sweetened condensed milk in the crock pot for 8 hours and then remove and let cool. I gave it a try just to see if it would work and it did – yay!!
I bet you find it difficult getting hold of some US products in the UK. My only trip to the US was over 20 years ago; I would love to go again. I would love to spend an hour in one of your supermarkets just browsing; sad, I know. I love the look of your minestrone soup, by the way. Kind regards.
there is now a can of this toffee already made in the Mexican food isle of my store…would make this recipe go so much faster! look forward to trying it…many years ago a friend made something similar that was out of this world!
I think I put it in my notes up there somewhere. It’s called “Dulce de Leche” – I haven’t tried it yet but it should work. Let me know what you think!! 🙂 I’m curious how thick it is!
Could you use a baked pie shell for this pie , also?
I prepared it. It was so yummy and loved by my son too much.
Hi!
I’m brazillian and toffee (aka Dulce de Leche(spanish) or Doce de Leite (portuguese)) is really common here. I would like to give you a tip about it.
We, brazillians, are used to cook it in the pressure cooker. To reach that color we cook the can for about 40min, counting after the cooker starts to make noise! So handy! The can must be submerged, too. However, after both cooking and cool process, toffee will become solid. So, if you want something more creamy, just mix it with heavy cream if you wish.
Give it a try and save a lot of time!
Hi Dessanna – thank you so much for commenting! That is a great tip! When I first shared this recipe, everyone was worried about the can exploding – ha! They just aren’t used to cooking things that way. I am so glad you mentioned cooking it in a cooker. Great tip!