Easy Banoffee Pie with Coffee Whipped Cream
Total Time
35 mins
Prep Time
20 mins
Cook Time
15 mins
Rating
4.41 out of 5 stars
(32)
Ingredients
8 servings
- 2 cups (198g) graham cracker crumbs, (approximately 14 whole graham crackers)
- ⅓ cup (71g) light brown sugar
- ½ cup (113g) unsalted butter, melted
- Pinch salt
- 3 bananas, peeled and sliced ¼-inch thick
- 14 ounces dulce de leche
- 1½ cups (340ml) heavy cream
- 1½ teaspoons instant espresso powder
- ½ cup (99g) granulated sugar
- 1 teaspoon vanilla extract
- Chopped hazelnuts or peanuts
- Shaved chocolate
How would you rate this recipe?
Preparation
Step 1
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring that the mixture is evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Place in the freezer for at least 15 minutes.
Step 2
Assemble the Filling: Arrange the sliced bananas on the crust, then spread the dulce de leche over top of the bananas using an offset spatula or back of a spoon.
Step 3
Make the Coffee Whipped Cream: In a large bowl, whisk the espresso powder into the heavy cream until dissolved. Add the sugar and vanilla and, using an electric hand mixer or stand mixer with whisk attachment, whip on medium speed until frothy and beginning to thicken (2 to 3 minutes). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, until stiff peaks form (the cream should look billowy and there should be distinct trails left by the whisk in the whipped cream).
Step 4
Spread the whipped cream over the filling and garnish with chopped hazelnuts (or peanuts) and shaved chocolate, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.
Step 5
Save recipe for the next time?
Chef's notes
Crust – You can substitute other types of crackers/biscuits or use other alternatives like Oreos, chocolate graham crackers, etc.
Bananas – For best results, use ripe but not too ripe bananas (yellow with just a couple brown spots).
Dulce de Leche – I use canned dulce de leche for this pie, but if you wish to make your own, you need to boil an unopened can of sweetened condensed milk.
Coffee Whipped Cream – You can substitute plain homemade whipped cream; see the post above for other topping options.
Instant Espresso Powder – Some grocery stores carry it, but I usually buy the King Arthur Flour jar.
Make-Ahead – You can make prepare the graham cracker crust, cover and freeze the pie plate for up to 3 months. The entire pie can be assembled 1 day in advance. I do not recommend freezing this pie.
