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The Best Banoffee Pie Recipe

  • Author: Mavis Butterfield



For the crust

2 cups crushed graham cracker crumbs
10 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/8 teaspoon sea salt

For the filling

{1} 14 ounce can sweetened condensed milk
12 ripe bananas, sliced
1/2 cup Heath toffee bits, plus 1 tablespoon for the garnish

For the whipped topping

1 pint heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract


To Make Caramel Sauce 

Grab a can of sweetened condensed milk, remove the label, and place the can on an old plate {or in a custard dish} and place it in a crock pot.

Fill the crock pot with enough water so the can is totally submerged and place the crock pot lid on.  Cook on low for 8 hours or high for 6.

When the time is up, carefully remove can with tongs and let it cool for about an hour on a towel.  Wipe the can clean and then open. Set caramel sauce aside.

To Make Pie Filling

Preheat oven to 350 degrees.

In a small bowl stir together the graham cracker crumbs, melted butter, brown sugar and salt.

Firmly press the graham cracker mixture into a 9inch pie plate making sure to cover both the bottom and the sides of the pie plate.

Bake graham cracker crust for approximately 7 – 9 minutes or until set.

Pour all but 1 tablespoon of the caramel sauce into the bottom of your graham cracker crust.

Place a single layer of banana slices over the caramel sauce.

Sprinkle banana layer with 1/2 cup of toffee bits.

To Make Whipped Topping

To make the whipping cream, add 1 pint of whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy.

Add the whipped cream topping to the pie and drizzle with the remaining 1 tablespoon caramel sauce and sprinkle with toffee bits. Chill pie for 1 hour or until ready to serve.