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.
Recipe by Bake from Scratch at