A delightful and easy-to-make Banoffee Pie featuring a graham cracker crust, creamy filling, dulce de leche, bananas, and chocolate drizzle.
Author:Andrew
Prep Time:40 minutes
Cook Time:10 minutes
Total Time:2 hours 40 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking and Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1⅔ cups honey graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
6 oz cream cheese, room temperature
1¼ cups heavy whipping cream
⅓ cup + 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 (13.4 oz) can dulce de leche
2–3 ripe bananas, thinly sliced
Truwhip for topping (or additional whipped cream)
¼ cup white chocolate chips
½ cup dark chocolate chips
⅓ cup heavy whipping cream
Pretzel crumbs
Instructions
Craft the graham cracker base: Combine 1⅔ cups graham cracker crumbs, ½ cup melted unsalted butter, and 2 tablespoons granulated sugar. Mix until it resembles wet sand. Press firmly into a 9-inch pie plate. Bake at 350°F (175°C) for 8-10 minutes until golden. Let cool completely.
Whip the cream cheese layer: Beat 6 oz cream cheese until smooth. In a separate bowl, whip 1¼ cups heavy whipping cream with ⅓ cup granulated sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the cream cheese until just combined.
Layer the dulce de leche and bananas: Spread dulce de leche evenly over the cooled crust. Arrange thinly sliced bananas in a single layer over the dulce de leche.
Add the creamy topping: Spoon the cream cheese mixture over the bananas, spreading gently. Dollop the remaining whipped cream over the cream cheese layer. If using Truwhip, spread it evenly over the pie.
Create the chocolate drizzle: Combine ¼ cup white chocolate chips, ½ cup dark chocolate chips, and ⅓ cup heavy whipping cream in a heatproof bowl. Microwave in 20-second intervals, stirring until melted and smooth. Drizzle over the pie. Sprinkle with pretzel crumbs before the chocolate sets. Chill for at least 2 hours before serving.