This homemade banoffee pie is delicious and decadent and the best part is it is seriously so easy to make! Dulce de leche and bananas were meant to be together.
I’m sitting here hemming and hawing over how to convince you to make this pie NOW without coming across as pushy. (Me? Pushy? Never!)
How about: If I had to choose ONE dessert to eat before I die, this would be it. No question. And that is saying a lot considering I’d take chocolate over life any day.
What about: This pie is so good that after eating two pieces (ok, three), I went into labor. Not for two weeks and not without being induced, but still, I think there’s something to it.
How’s this: I promise you that this pie will change the way you view pie and life in general. And that’s not a bad thing. Delicious, sinful, decadent pie that is seriously so easy, you’ll mourn the loss each day this pie has not been in your life.
I’m sorry to hold out on your for so long, but really, you need to make this and become one with the Banoffee Pie. After the success that was homemade dulce de leche, I needed more applications for the divine concoction and suffice it to say, after this stunner of a pie, I haven’t looked any further for ways to use dulce de leche. This is it, baby.
A chocolate crust smothered in dulce de leche, topped with toffee, banana slices, creamy brown sugar whipped cream cheese (seriously) and more toffee. I mean, really, can you even handle it? I can’t.
So that’s all the convincing I can do. I hope it worked because I really, really don’t want to be the only one out there winning the Guinness Book of World Record for eating my body weight in Banoffee Pie.
The Best Banoffee Pie
- 24 chocolate sandwich cookies, like Oreos or Trader Joe’s Joe-Joe’s
- 5 tablespoons butter, softened
- 20 ounces dulce de leche, (1 1/2 cans)
- 2 medium bananas
- 1 cup chocolate covered toffee bits
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 8 ounces light or regular cream cheese, softened to room temperature
- ¼ cup brown sugar
- Add the cookies and butter to a blender or food processor and process until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate or freeze until set (this makes it easier to spread the dulce de leche over the crust). Spread the dulce de leche over the bottom and up the sides of the chilled crust.
- In a medium bowl, combine the powdered sugar, brown sugar and cream cheese. Whip with a handheld or electric stand mixer until smooth and fluffy. Add the heavy whipping cream and starting at the lowest speed (to avoid splatters), mix until combined. Increase the mixer speed to medium and mix until the mixture is light and creamy and is the consistency of spreadable, thick frosting.
- Slice the bananas about 1/4-inch thick and layer the slices over the dulce de leche in the crust. Sprinkle about 1/2 cup toffee bits over the bananas. Spread the whipped cream filling over the bananas and toffee, 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 for 1-2 hours before serving and up to 8 hours (longer than that and the bananas may get a little brown and mushy).
Recipe Source: adapted from Our Best Bites
76 Comments on “Banoffee Pie”
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!
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.
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.
Thanks for a great new pie!! My family loved it! I made one with the cream cheese topping and one with just whipped cream and toffee bits. We preferred the second… not quite as rich. Anyway, this will definitely be making an appearance for Thanksgiving!! You’re awesome!
I made this today but the dulce de leche was way too soupy. The whole pie itself was really sweet too. It was good, but I couldn’t eat a whole “slice”.
It doesn’t help the lessen the sweetness problem but substitute bananas for strawberries!! Thanks for the delicious pie recipe!
We have made this pie mutiple times and love it every single time. It’s one of my husband and brother’s favorite desserts! Thank you for constantly putting out wonderful recipes! My family loves everything I make from your site.
Also one more thing, when my sister and I exchange recipes we’ll be like “it’s Mel’s ” like it is code for make it now or something. We all love you.
You are so cute, thanks, Amy!
Mel – I made this for one of our Thanksgiving desserts this year. As always with recipies I get from your site, it was a hit! Thank you for sharing!
PS I whipped the cream cheese (regular, not light) until it was smooth and fluffy, added the sugars and then added the heavy whipping cream– worked great!
This was delicious– thanks for a great recipe! I did do a few things to cut the sweetness a bit: for the crust used Famous Chocolate Wafer cookies instead of Oreos (just crushed the cookies and mixed them with melted butter using the recipe on the box which eliminated the sweetness from the oreo filling), used 16 oz. of store bought dulce de leche (instead of 20 oz), used three bananas instead of two, and cut the powdered sugar in the whipped cream/cream cheese topping down to 2 Tablespoons (left the brown sugar at 1/4 cup). The pie was still very sweet and very delicious but no problems with “soupy-ness” or anything else. Thanks again!
Would appreciate it if someone could tell me what I did wrong…
while the pie was still DELICIOUS, I had trouble with the topping.
I followed all directions, including room temperature cream cheese – but after adding the heavy cream to the sugar/cheese mixture, it would just barely start to whip up, but then would separate into lumpy liquid. This happened 2x, so I ended up just whipping the cream on its own. Thoughts?
(Still no leftovers and no complaints!)
Lee – Did you use light cream cheese or regular? I’m not really sure what went wrong although I know others have mentioned when they add the cream cheese and cream together (before whipping), the overall mixture doesn’t get as thick for them. I use my blender which whips it up very thick but if it works better for you to whip the cream first and then fold in the cream cheese, that might be a better option.
Could you use plain toffee bits, not chocolate covered?
Viktoriya – Sure. That would work fine.
I made this for company, and not just any company, the kind we had just met and were having over for the first time. I trust you like that 🙂 You did not disappoint…you never do…it was amazing! Everyone loved it – young and old. I only used a 12 oz can of dulce de leche since you said how sweet it was and I wouldn’t use more than that for sure, maybe I’d even use less next time. The flavor combination was incredible and the pie came together so easily. A real winner, Mel!
This was SO good!!! I bought the dulce de lech (found by the evaporated/condensed milk section) and I didn’t have the soupy problem some people are talking about. I had leftovers on day three and it was still amazing!!
This looks amazing! I think I’ll make it for our dessert night on Sunday. Thanks Mel!
Mel!! I made this pie yesterday (in honor of Pi Day 😉 ) and well, my extremely picky boyfriend just said this: “Well, I don’t like bananas, or toffee, but damn, that’s a good pie.” You know that’s a winner!! He wasn’t even going to try it because of that but he said that after one bite. The best feeling in the world is converting a skeptic! Thanks for the amazing recipes!
you need to put unflavored geletin in the whipped cream, it makes it firm and keeps for days!
A friend made this and it is truly one of the best desserts I ever tasted!
My husband went to Scotland on his mission and this is his favorite dessert from there. I found a cheater recipe that tastes divine and he likes, so I can’t wait to try this one! Thank you so much!!!!!!
My Goodness! I made this pie for Thanksgiving and it was a hit! Thank you so much for sharing it! Next time, and there WILL be a next time, I will up the quantity of bananas so there is a good two layers of them because, yes, they balance the sweetness. I pressure cooked my cans of sweetened condensed milk for 16 minutes instead of the recommended 15 and maybe that helped the consistency hold up and not ooze too much. Thank you again for making me a star this Thanksgiving! 😉
Hi Michelle – I made this pie, too, for Thanksgiving and made the mistake of using two small bananas, which meant the banana layer wasn’t very prominent and the overall pie was WAY too rich and sweet. It made me realize that a thick layer of bananas is needed to offset the sweetness.
I’ve noticed if we have leftovers (lasting more than a day or so) that the pie gets a bit soupy. I’m guessing the dulce de leche thins out a bit upon standing with the other ingredients. But yes, it is kind of a “softer” pie. I can cut it into slices but I kind of scoop them onto plates. It doesn’t hold it’s shape like, say, a pumpkin pie. Hope that helps!
I made this for Thanksgiving yesterday and I think I may have done something wrong because it was a total mess when I cut it. There’s about half of the pie left and the empty half of the pie plate is flooded with thinned out dulce de leche. Does that happen for you? I pictured the dulce de leche staying in a firmer layer and being able to see all the distinct layers of the pie. I’m not sure why it thinned out so much in the pie. I also found the whole thing to be too sweet for me.
The good news is, we love the dulche de leche. It is SO easy! It’s like magic to come down in the morning and sure enough, it turned into dulche de leche over night! It was perfect for dipping apples and pretzles, or fingers (my 5 year old daughter). I’m pretty sure this will be the Christmas treat we make to give away to friends/teachers, etc. this year. It will be cute in mason jars with an apple on top all in a cellophane bag tied with a ribbon or raffia. Thank you for supplying me with such an easy, delicious idea!
I am English, this is a favorite for my family. Just thought I would share…….
I gave my daughter -in-law ‘death by chocolate’ at her baby shower, she had her baby that night. Must be the chocolate factor ha?
Wow!!! That’s a description! I wish I had more excuses to make desserts, because if it is not a special occasion then I eat it all myself (not good)! This, for sure, will be made for the next get together.
Brittany – I adapted the recipe from one I spied on ourbestbites.com (listed in the Recipe Source under the recipe above) but I don’t know where they got it from. I have come across several other banoffee pie recipes since then that are quite different so it looks like there are a lot of variations out there.
Megan, I tried that dulce de leche brownie recipe last week and it was terrible–the brownies were super, super dry and crumbly and I cooked them 10 minutes less than it called for. They looked great though. 🙂
I have made this pie twice now. I love bananas and caramel so it’s right up my alley. The only problem is that it is almost too sweet so I’m going to have to tweak it a bit to make it less so (like the toffee bits aren’t really needed, etc.) . Also, it’s super hard for me to spread the dulce de leche on the cookie crust. Paula Dean’s recipe says to just pour it over the bananas so that is what I started doing and it works much better for me.
Mel, just out of curiosity, where did this recipe come from? I have been researching other banoffee pie recipes and most of them use digestive biscuits or graham crackers for the crust and straight whipping cream (no cream cheese) for the topping, so I was curious how this recipe came to be. It’s a keeper!
I took this to a friend’s house for dinner and her daughters were absolutely not going to have any cause they thought it sounded weird. But then they tasted it, and oh, they inhaled it. I didn’t take any home and they told their mom she HAD to get this recipe. So thanks! It’s awesome.
If you’re looking for another recipe to use up your dulce de leche, this looks super good. It’s on y docket to try: http://www.onelovelylife.com/?p=5213
haha… love the labor story!! The pie looks and sounds delicious as well!!!
I saved it, YUMMY!
Mmmm…delicious! Thank you for sharing! I made this the other day when we had the missionaries over for dinner. I am always looking for a new experiment to try when we have them (my philosophy: even if it’s a major dud, those boys will eat it anyway – haha!), and this pie did NOT disappoint! Everyone agreed that the bananas were a nice surprise to bite into. It was so yummy, I did not send them home with extras like I usually do…but I did tell them I would make it again the next time they come over 😉
Love your blog! I haven’t tried a recipe yet that I haven’t looooved!!
I love Banoffee Pie! I make a very tiny version though because one piece is enough for everyone and the whipped cream seeps in the fridge.
Brittany – nope, don’t scrape out the Oreos. Use the whole cookie.
Darci – I think this pie really needs the bananas to offset the sweetness. Sorry! That’s a bummer to be allergic to bananas, man.
I loooove banoffee pie! Yours sounds delicious!
What if you are allergic to bananas? I want to try this so bad, it looks delicious. Can you think of anything to substitute instead?
So this is probably a weird question, Mel, but I have oreos to use for this crust. Do I have to scrape off the creme part of the Oreo and just use the cookie part or is it okay to use all of it?
gigi – nope, I don’t bake the crust. I’ve made it before with a chocolate cookie crust that I did bake and it worked fine that way, too, I just prefer it this way.
I’m still chuckling at the thought that with the other ingredients in the list you still offered the lighten up the cream cheese option. Yep, make mine the light version so I can have another slice!
You don’t have to bake the crust ?
I almost didn’t even click on the post because I thought the “offee” in “Banoffee” was coffee….. and the coffee/banana combo did not appeal to me, not even a little.
I’m glad it’s toffee…. and I’m glad I clicked. 🙂
This may be the only time I wished I weighed more so I could also eat my body weight in Banofee Pie…for World Records sake of course because who would eat it for fun…right? Ok fine! I would! Where have you been my whole life Banofeeeeeeeee?!
This look delicious. I almost passed it up because I though it might have coffee in it, and I don’t like coffee. Instead it has everything I like bananas, toffee, dulce de leche, cream cheese and whipping cream. What more can I ask? I will be making this very soon. Thanks for sharing.
I like the chocolate crust! I will try it this way next time.
How about a picture of a cut slice??? That might convince me – I love to see the inside of what I might make before I make it! 🙂
Sounds wonderful, but I think using a chocolate wafer or chocolate graham cracker crust would lessen the highly ‘sweetness’ of the pie…it IS very sweet, but bananas chocolate, caramel and cream cheese? well , that spells heaven to me !
no doubt aboot it (that’s my impression of a canadian accent), banoffee pie is ridiculously good. it seems like a random combination, but it’s simply amazing.
marybeth – I’ve never bought dulce de leche, I’ve always made it myself (there is a link in the post to the homemade kind) but I think I’ve spied it in the Mexican foods aisle of the grocery store.
auntiepatch – hmmm, I wouldn’t leave out the bananas – they help to cut the sweetness and add necessary texture. Sorry!
Can this be made without bananas? We really aren’t banana lovers……
This sounds incredible! I need to try this!
My husband lived in England for a few years so I have made the “English” version using chocolate Hob Nobs for the crust and a Flake chocolate bar for the topping. I will have to try your vesion as trying to find Hob Nobs and Flake bars isn’t always an easy task. I find your comment about it putting you into labor quite comical. I am reaching my due date of August 12 and as it gets hotter and I get more uncomfortable, I just might have to see what this pie can do for me.
can you tell me where to look in grocery store for the dulce de leche?????
Sounds wonderful. I’ll probably wait till this next weekend to try it, but I know we’ll
I have never even heard of this pie but it sounds delicious! It would be a easy dessert for company.
We love Banoffee pie in my family. I will have to try this version. We always make it with a graham cracker crust topped with unsweetened whipped cream and orange zest.