Banoffee Pie

Banoffee Pie

This British pie import has been thoroughly absorbed into American tradition. With the winning combination of ripe bananas, sticky toffee, and whipped cream, it’s not hard to see why. 

Banoffee Pie
Makes 1 (9-inch) pie
  • 1½ cups (195 grams) graham cracker crumbs
  • 4½ tablespoons (54 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • 8 tablespoons (112 grams) unsalted butter, melted and divided
  • Brown Sugar Filling (recipe below)
  • 5 bananas (620 grams), sliced
  • 1 tablespoon (15 grams) fresh lemon juice
  • Whipped Cream (recipe below)
  • Garnish: chocolate shavings
  1. Preheat oven to 350°F (180°C). Spray a 9-inch pie plate with baking spray with flour.
  2. In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add 6 tablespoons (84 grams) melted butter, and stir with a fork until moistened. Add remaining 2 tablespoons (28 grams) melted butter, if needed. Using a measuring cup, press mixture into bottom and up sides of prepared plate.
  3. Bake until lightly browned, 10 to 12 minutes. Let cool on a wire rack.
  4. Reserve ¼ cup Brown Sugar Filling. Pour remaining Brown Sugar Filling into prepared crust. Lightly cover with plastic wrap, and refrigerate until set, 3 to 4 hours.
  5. In a medium bowl, toss together banana slices and lemon juice. Spoon bananas over chilled Brown Sugar Filling. Gently spread Whipped Cream over bananas.
  6. In a small microwave-safe bowl, heat reserved ¼ cup Brown Sugar Filling on low just until pourable, about 10 seconds. Drizzle over pie. Serve immediately, or refrigerate for up to 1 hour. Garnish with chocolate shavings, if desired.

Brown Sugar Filling
Makes about 2 cups
  • 1 cup (227 grams) unsalted butter
  • ¾ cup (165 grams) firmly packed dark brown sugar
  • ⅔ cup (160 grams) heavy whipping cream
  • 1 tablespoon (21 grams) light corn syrup
  • ¼ teaspoon kosher salt
  1. In a large saucepan, bring butter, brown sugar, cream, corn syrup, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer for 10 minutes. Remove from heat. Let cool for 10 minutes, stirring occasionally.

Whipped Cream
Makes about 4 cups
  • 2 cups (480 grams) heavy whipping cream
  • ⅓ cup plus 2 tablespoons (54 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at high speed just until stiff peaks form.


Previous articleStrawberry and Rosemary Shortbread
Next articleButter Pecan Poke Cake


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.