Homemade pie makes any holiday throughout the year so special! For July 4th celebrations whip up this Red, White & Blueberry Cream Pie or a Cherry Pie, and for a Christmas or Thanksgiving option, my Classic Southern Pecan Pie is always a hit!
What is Banoffee Pie?
If you have never tried Banoffee Pie, this is something that needs to be remedied ASAP. It’s combination of sweet, simple flavors combines into something that is so much more than you might think. And it’s a texture-lover’s dream with a crumbly, crunchy crust, chewy-soft toffee, and creamy bananas and cream. Plus, since it’s practically no-bake (except for 10 minutes to set the crust), this pie is just as wonderful in the heat of the summer, as it is during the Christmas holidays after Christmas dinner.
Where is Banoffee from?
Although you might think this is a classic American Pie, the banoffee pie origin is actually in the UK, and it’s even a pretty recent invention. The original English creators claim the Banoffee Pie recipe was first made in 1971 and since has taken the world by storm! And no wonder. I mean, who doesn’t love layers of crunchy, cookie crust topped with toffee, bananas, and cream? It’s every banana lover’s dream! I’m not even the biggest banana fan and I still love it when combined with that toffee caramel flavor! If you’re wondering if there are differences between a Banoffee Pie made in the UK and one in the US, there are, but they are slight ones! The main difference between an American Banoffee Pie and an English Banoffee Pie is the crust. They don’t have graham crackers over in Britain so they use cookies called Digestive Biscuits instead. They’re just a plain, simple, round cookie commonly dipped in tea, kind of similar to graham crackers. My American take on the classic Banoffee Pie recipe is really easy to throw together. It takes just 20 minutes of prep, and then chills in the fridge to set up. This Banoffee Pie with condensed milk is a great, no-fuss recipe to make ahead for holidays like Christmas and Thanksgiving. Make it a day before so you can concentrate on more important things like the turkey!
Banoffee Pie Ingredients
Graham Cracker Crust
Graham cracker crumbs: A classic crust base! Graham crackers go with just about anything, and a lot of people (my husband included) prefer it over a regular pastry crust! Sugar: Granulated sugar gives this crust a delicious sweetness. Salted butter: Melted binds the sugar and graham crackers together to make a rich, buttery, sweet crust!
Toffee Filling
Salted butter: We need a rich toffee flavor in the filling, and the butteriness added here is so delicious! Sugar: I added dark brown sugar this time because it has a great caramel flavor which creates the toffee part of Banoffee Pie. Sweetened condensed milk: This magic ingredient adds sweetness, a creamy flavor, and it also thickens up so that the filling sets and doesn’t run everywhere.
Topping
Bananas: The star of every Banoffee Pie recipe is…bananas of course! They are sliced and placed in a couple of layers over the toffee filling. Cream: Heavy cream or heavy whipping cream whipped to stiff peaks creates a creamy, fluffy topping. Sugar: You can use either confectioner’s sugar or granulated sugar for a little more sweetness. Confectioners sugar is easier to mix into the cream. Vanilla extract: My homemade vanilla extract gives just a little something extra to this Banoffee Pie topping. So delicious!
Toppings for this Banoffee Pie Recipe
Yes, definitely add your favorite or a mixture from this list:
Chocolate shavings Chopped nuts Toffee bits A dusting of cocoa powder A dusting of powdered coffee (you can also add a little to the graham cracker crust)
How to make Banoffee Pie
- It’s toffee time! Next, while the crust bakes, prepare the caramel toffee filling by melting the butter and brown sugar in a medium saucepan over medium heat. Add the sweetened condensed milk, then bring the mixture to a boil for 2-3 minutes, stirring vigorously, until it thickens and darkens in color a bit to a lovely toffee shade that is close to the color of peanut butter. Pour the warm toffee filling into the prepared crust, then let it cool completely and chill for 1-2 hours until firm.
- Whip the topping: After the toffee filling is made and chilling, beat the heavy cream, sugar, and vanilla on medium-high speed in a stand mixer fitted with the whisk attachment until medium peaks start to form, usually around 3-4 minutes. The whipped cream should be light, fluffy, and a good consistency for piping. Be careful not to overbeat to stiff peaks.
- Slice, spread & serve: Finally, arrange the sliced bananas in 1-2 layers on top of the chilled toffee filling. Cover everything completely with the whipped cream and sprinkle with chocolate shavings before serving.
How to store Banana Toffee Pie
You will want to store Banoffee pie in the fridge until you are ready to serve it. It will keep, uncovered in the refrigerator, for 2-3 days. Any longer than that can result in a soggy crust and brown bananas. You can even freeze banoffee pie, but only the bottom crust and toffee layer. I recommend waiting to add freshly sliced bananas and whipped cream until just before serving. The crust and filling can be frozen for up to three months and you can defrost in the fridge overnight for best results.
How long is Banana Toffee Pie good for in the fridge?
Banoffee Pie will last for 2-3 days in the fridge. It’s great to make the night before, but a couple of nights before may be pushing it, and you may end up with a soggy crust or browning bananas.
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