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.