My Favorite Banoffee Pie
This is my favorite banoffee pie! A chocolate crust is spread with dulce de leche, topped with bananas, and finished with cream and toffee. It is incredible!
I originally posted this recipe for Banoffee pie in 2012. I recently updated the recipe in order to make it better than ever with a new and improved crust, better balanced flavors, and lots of recipe notes to make it foolproof. Enjoy!
⭐️⭐️⭐️⭐️⭐️ Made this a few weeks ago and it was fantastic! Everyone requested this pie to make a showing again at Thanksgiving. -Marie
Key Ingredients for Banoffee Pie
- Chocolate cookie crust: The chocolate cookie crust for this banoffee pie is a no-bake crust that chills in the freezer or refrigerator prior to assembling the pie. Chocolate cookies or chocolate graham crackers are used in the crust.
- Dulce de leche: This is a key component to banoffee pie (providing the “toffee” element). I’ve found the La Lachera/Nestle brand of dulce de leche provides a delicious dulce de leche layer without making the pie soupy (as some readers have reported). It may help to lightly warm the dulce de leche so it is easier to spread over the cookie crust.
- Bananas: Bananas are an essential ingredient for this pie! They cut the sweetness and provide a delicious textural contrast to the creamy dulce de leche and whipped topping. Don’t skimp on the bananas! I use three medium-size bananas for this pie.
- Whipped cream topping: The topping for this pie is a combination of cream cheese, brown sugar, heavy whipping cream, sour cream and vanilla. The sour cream balances the sweet flavors of the topping (and pie).
This pie is very straightforward and simple to make! Because the crust isn’t baked and the other ingredients are quickly layered, it comes together really quickly.
Tips for Making Banoffee Pie
- This pie is best served chilled. Refrigerate the assembled pie for at least 2 hours or up to 8 hours before serving (keeping in mind that the bananas will start to darken with time).
- This pie is very rich! Cut the pie into thin slices or slivers for serving. Even I (who has a very high tolerance for the richest of desserts) enjoy just a small serving of this pie.
- This pie can be made ahead of time. Make the crust and whipped topping ahead (both can be made several days in advance and refrigerated) and then assemble the pie a few hours before serving.
- This pie can be adapted. Swap out the chocolate cookie crust for a graham cracker crust or a blind-baked pie crust. Additionally, the cream cheese can be left out of the topping for a more classic whipped cream topping (if doing so, reduce the sugar to 1/4 cup total and take out the sour cream, as well).
I’ve been making this Banoffee pie for over ten years. It is one of Brian’s all-time favorite pies, and when I open the door to dessert suggestions for Thanksgiving or his birthday, it is always at the top of his list.
The combination of flavors is unique and so delicious! It really is a showstopper of a pie, especially for anyone that loves banana-cream-type pies.
My Favorite Banoffee Pie
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs or chocolate graham cracker crumbs (see note for using Oreos)
- 2 tablespoons brown sugar
- 8 tablespoons butter, melted
Pie:
- 13.5-ounce can or jar dulce de leche
- 8 ounces light or regular cream cheese, softened to room temperature
- ¼ cup powdered sugar
- ¼ cup brown sugar
- 1 cup heavy whipping cream
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 3 medium bananas
- ½ cup chocolate-covered toffee bits
Instructions
- For the crust, in a medium bowl, stir together the crumbs and brown sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press the crust evenly into the bottom and up the sides of a 9-inch pie plate. Freeze for 20 minutes (this helps the crust stay put when spreading the dulce de leche).
- For the dulce de leche, lightly warm the dulce de leche if it is thick and hard to spread. Spread the dulce de leche evenly over the cookie crust. Refrigerate while making the topping.
- For the topping, in a medium bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar and brown sugar. Mix until smooth and fluffy. Add the heavy whipping cream, sour cream and vanilla, and mix on low speed until combined. Increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes. Set aside.
- For the bananas, slice the bananas 1/4-inch thick and layer the slices over the dulce de leche. It's ok if the bananas overlap; don't skimp on the bananas. They are necessary to balance the sweet flavors of the pie.
- Spread the whipped cream filling over the bananas, making sure to spread all the way to the edges of the pie, covering the bananas completely so they don't brown.
- Sprinkle the top of the pie with the remaining toffee bits.
- Chill the pie for at least 2 hours before serving. The pie can be chilled for up to 8 hours (keeping in mind that the bananas will start to darken with time).
- This pie is very rich and can easily be cut into small slices for serving.
Notes
Chocolate Crust: For the crust, I prefer using chocolate crackers or cookies (rather than Oreos – the cream in the Oreos can make the crust greasy). If using Oreos, either scrape the cream filling out before using the cookies or use whole Oreos, reduce the butter to 5 tablespoons, and eliminate the sugar from the crust.
Dulce de Leche: I’ve found the La Lachera/Nestle brand of dulce de leche provides a delicious dulce de leche layer without making the pie soupy (as some readers have reported).
Toffee Bits: I use the Heath brand of chocolate covered toffee bits. If you can’t find chocolate covered, chop up regular-sized Heath bars.
UPDATE: Over the years, I’ve made changes so this pie is better than ever (a bit less sweet for more balanced flavors, more bananas, crust that holds together better). Those changes are reflected above. If you are wanting the original recipe, click here.
Serving: 1 Serving, Calories: 540kcal, Carbohydrates: 53g, Protein: 5g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 91mg, Sodium: 316mg, Fiber: 1g, Sugar: 39g
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Recipe Source: adapted from Our Best Bites
Recipe originally published June 2012; updated November 2025 with new photos, recipe notes, etc.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Hey Mel! I’m making this pie for Thanksgiving tomorrow and I’m very excited. I did have a super quick question though. I was reading the directions, and it says to spread the whipped cream topping on top of the toffee bits. However, it never said previously to add the toffee bits on top of the banana and how much. I clicked on your old banoffee pie recipe to figure out that it’s supposed to be half a cup of toffee bits put on top of the banana (it just doesn’t say to add them except to the top in this current recipe) My question is, how many toffee bits are supposed to go on top of the pie? Is it just enough for it to look good? I have a feeling I want to come back to this pie again so even though I know you’re busy right now cooking for Thanksgiving (most likely) I’d love to know for future reference!
Sorry for the confusion, Giuliana! Yes, in the newer version, I don’t always add the toffee bits on top of the bananas, so it is an optional step. I’ll clarify and edit the recipe so it is more clear. The way I make it is crust + dulce de leche + bananas + cream mixture + toffee bits (about 1/2 cup but you can add more or less based on preference!).
Hi Mel! Each Thanksgiving I like to make my traditional pies and then add a new one. I am going to try this Banoffee pie. I noticed some people commented that they almost passed up the recipe because they thought it had coffee in it. I immediately clicked on it because I thought it DID have coffee in it. I am curious, and I totally respect your opinion, do you think instant coffee granules could be added and taste good in this pie, or would that make the pie less appealing?
Good question, Becky! If you enjoy the flavor of coffee in sweet desserts, I think the addition could work nicely here…especially because the bitter notes in the coffee could help cut the sweetness a bit! I actually JUST hit update on this recipe with some recipe notes and updates…but there’s a link in the notes section to the originally published recipe, too.
Very good, but overly sweet. Reduced to 1 can dulce de leche which for us was plenty. Also before serving, whipped 1 c. heavy cream w/ 4 T. powdered sugar and spread that on the top, and drizzled a little more ddl over it. According to the pie crowd at Thanksgiving yesterday, it was the biggest hit. Thanks for sharing.
My family loves this pie! We’ve made it several times. The only thing I’ve changed is to reduce the dulce de leche. Dulce de leche is super sweet and rich and we like it a little less sweet. Just a personal preference. My daughter made it for a Friendsgiving at our church and it was the only pie that was completely gone at the end. So yummy!
I am stalking your site and grabbing so so many of your delicious recipes!! Thank you! I totally love your humor/how you write. I cannot wait to stop *collecting* and start *making* your recipes.
This version of Banoffee Pie sounds amazing—- except for that little part of cream cheese. I am not a fan. (I know!!) Is there any way to sub it out? Perhaps butter? I have looked at another recipe I have for this pie, and it’s basically just a whipped cream top. But your “frosting” version sounds even more up my alley…. Do you have any suggestions?
You could try just a whipped cream topping, I think that would work just fine!
Banoffee pie isn’t a forgotten recipe, quite alot of independent/ regional or nationwide coffee shops in the UK offer them in their cake selection. Although, I don’t think most British coffee shop banoffee pies have chocolate in the crust
I love all the flavors here, but it was a little rich for me, so to counter that next time I’ll use only one can of dulce de leche, and I’ll use at least 3 bananas. Another wonder from my favorite site!
Good feedback to cut the richness!
I was excited to try this pie. I made your pressure cooker dulce de leche, and it was delicious! I put the pie together a few hours before Thanksgiving dinner. My cream layer was thick and creamy, and my dulce de leche was thick and beautiful. (For those who had trouble getting the cream layer to thicken, maybe try whipping it with the whip attachment like you’re whipping the cream, instead of just a paddle…that worked for me.) I chilled my pie for a few hours, but, by the time we ate pie that evening, my pie was soupy! I don’t know what happened! It seems like maybe the banana had a reaction with the other layers and produced a lot of liquid. It had great flavor, but next time I think I’ll put the pie together, and then serve the bananas sliced on top unless I’m serving the pie immediately!
Your convincing intrigued me, trying this tomorrow evening!
Hi, Mel!
I made this pie last Thanksgiving and it was such a hit that I decided to make and enter it into my stake’s Pi(e) night contest tonight. There were over 50 pies entered and a handful of categories (best crust, design etc.). Not only did I take first place in “Best Flavor”, but I also got the coveted “Best Overall” Award! Wow! That was fun! And know that I gave you full credit when I was asked about the recipe! Thanks for helping me “rock” tonight! ❤️
PS Not a crumb was left-I didn’t even get a piece! Ha!
That’s amazing! Congratulations!!
Had all the ingredients to make this for FHE last night except we only had peanut butter oreos. Ended up being a good problem to have …
Oh yes, I can imagine. Yum!
Mel, I’m wanting to make a version of this for Christmas Eve, but use tiny dark chocolate dessert cups (shells) I found at a store for the “crust”. Is the cream cheese/whipped cream filling stable enough to pile up high and not wilt? I’ll be using full-fat cream cheese. With a banana slice and dulce de leche in each shell, I don’t think there will be much room for the filling. Thanks. And Merry Christmas to you this week!!
Yes! It should be plenty sturdy to do that. To be safe, you might cut the heavy whipping cream down to 3/4 cup.
Sounds delicious!
Thank you!!
Made this a few weeks ago and it was fantastic! Everyone requested this pie to make a showing again at Thanksgiving. It was incredibly rich and we could eat tiny slivers, so we decided this serves 16 instead of 8!
Made this yesterday for Father’s Day and it was a hit! It was amazing! Made the recipe exactly and used canned dulce de leche. It was perfect! Thanks for an awesome recipe!!!!
Hey Lindy – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Thank you for reporting back on the pie. Mel will be happy that you loved this and that it was a Father’s Day success!
Hi Mel! I tried sending a private email but I was doing something wrong because it wouldn’t send! I’m hoping this way will work 🙂 I’ve seen the cute ideas for the mason jar lid pies. Do you think this recipe will hold up okay (not fall apart when I remove it from the ring) using that method (wide mouth lid)?
Hmmm, that’s a good question but I really don’t know since I haven’t tried it. I think the mason jar pies work best with official pie crusts – or am I wrong? This pie might be a bit too soft but if you experiment, let me know how it works out!
I have never heard or tated Dulce de Lech. What on earh is it and how does one make it. Thank you
Hey Joanne – Here is a recipe for Dulce de Leche. It is super delicious.