Origin: British, EuropeanJump to Recipe
I must freely admit that few desserts tug at the old sentimental heart strings more than Banoffee Pie. Without a doubt I have probably mentioned my time studying abroad ad nauseum but this is another recipe from my time living on the other side of the pond. I am almost certain that I ate this dessert every night for a good 9 months. Sadly for me it was not until recently that I realized how easy this dessert was to make. So easy in fact, that I am pretty sure that this is the first no bake recipe I have posted on the site. (Disclaimer: one of the options for making the dulce de leche involves boiling water, but more on that later). Eating this recipe brings me back to the days living at Queen’s Wing at Cambridge. I would like to think the Governor would approve (if you know, you know).
Making the Banofee Pie
Banoffee pie only requires a handful of ingredients. Bananas, sweetened condensed milk, heavy cream, powdered sugar, instant coffee, and a graham cracker crust are all you need.
A traditional Banofee Pie consists of making a crust out of digestive biscuits (cookies). If you can find them they are well worth the effort, but we did not have any on hand so we used a less traditional Graham cracker crust. Use a favorite recipe if you have one, but for this version we are keeping things super simple. This recipe should make enough filling for 2 standard sized pie crusts.
Making the dulce de leche
There are a few options for the dulce de leche. The classic “easy” way is to gently simmer a can of sweetened condensed milk. This is the way we have always done it, however, this method is not without risk. You will see warnings on the can stating not to cook in the can. This is due to the fact that if you heat the can too quickly, or let the water evaporate so it is no longer fully covering the can, the can runs a real risk of exploding and leaving your kitchen covered in a sweet gooey mess of caramel napalm. This risk has increased now that most cans now come with an even flimsier pull tab top.
Trying to lessen the risk
To somewhat lessen these risks we take a number of precautions. First, we use a larger pot so that we can be certain there is always a significant amount of water over the top of the can. Next, we start the can in the room temp water and slowly bring it up to a gentle simmer. Don’t just drop the can into a pot of boiling water. Finally, we have started doing this process in a cast iron Dutch oven with a heavy lid in place. The hope is that if the can were to explode, the mess should stay mostly confined to the Dutch oven, and not all over the walls, ceiling, or God forbid our family members. Again, even with the extra precautions this process is not without risk, so please be careful or feel free to use store bought dulce de leche.
If you decide to test fate, remove the label from the can of sweetened condensed milk and place it in a large pot that can be fitted with a lid. Cover the can completely with water. Place the lid on the pot and slowly increase the temp to a simmer over medium heat. Decrease the heat once the water begins to boil/simmer. Heat the milk for 3 hours, then turn off the heat and allow everything to cool to room temp.
We have also come across methods of making dulce de leche using sweetened condensed milk cooked in a water bath, in the oven. This method seams safer, as the milk is not in a pressurized can, but we have not tried it, so if anyone has and likes this method please leave a comment!
Making Banoffee Pie whipped topping
To make the coffee flavored whipped topping for the Banofee Pie you will need 1 pint heavy whipping cream, a touch of instant espresso, and about a tablespoon of powdered sugar.
Combine the ingredients in a bowl and beat with a mixer until stiff peaks begin to form.
Take care not to over beat the cream or you will end up with more of a fluff instead of a silky smooth whipped topping.
Assemble the Banoffee Pie
Thinly slice the bananas. Typically about 3-4 bananas is the perfect amount for the 2 pies.
Evenly spread the dulce de leche over the bottom and sides of the 2 pie crusts.
Arrange the bananas on top of the dulce de leche.
Top the Banofee Pie with the whipped cream topping. If desired sprinkle with some cocoa powder or chocolate shavings.
Chill the pie for at least 30 minutes before serving, and refrigerate the leftovers. Enjoy with a warm glass of Whipped Irish Coffee: Irish Dalgona.
We always enjoyed this dessert after eating Chicken Kiev or Beer Battered Fish and Chips. It would also, however, pair well with Kiwi Mince and Cheese Pies: Beef and Cheddar Hand-Pies or a spicy Nashville Hot Chicken Sandwich.
- 2 Graham Cracker Crusts
- 4 Ripe Bananas
- 1 can Sweetened Condensed Milk or store bought dolce de leche
- Cocoa Powder or Chocolate Shaving for Topping optional
Whipped Cream Topping
- 1 pint Heavy Whipping Cream
- 1 Tab Powdered Sugar
- 1 tea Instant Espresso or Coffee
- Spread the dulce de leche over the pie crust. See notes in the blog regarding making this from scratch.
- Thinly slice 4 bananas and cover the dolce de leche layer.
- In a medium sized bowl and a hand mixer, whip the heavy cream, powdered sugar, and instant espresso. Beat until stiff peaks form.
- Top the pies with the whipped topping.
- If desired top the pie with a sprinkle of cocoa powder or chocolate shavings.
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