This banoffee pie recipe is an easy no-bake dessert made with layers of gooey caramel, thinly sliced bananas, and fresh whipped cream, all atop a buttery pie crust. Not only is it easy to make, but every bite explodes with flavor!
Prepare your pie crust or use a store bought pie crust.
Cover the pie crust with the caramel, ensuring it covers the entire surface of the pie.
Place slices of the banana over the top of the caramel.
Cover the entire pie with the whipped cream.
Refrigerate the banoffee pie in the refrigerator for at least 4 hours, or overnight, to firm up.
Notes
* Homemade crust: Combine 1 ½ cups graham cracker crumbs, ½ cup sugar, and 6 tablespoons of unsalted butter cubes in a medium bowl or food processor. Mix until fine crumbs remain, then transfer the crust to your pie pan and press into place. Refrigerate for 30 minutes before using. TO STORE. Leftover banoffee pie should be stored in foil in the refrigerator for up to 5 days. TO FREEZE. Freeze leftover pie slices in a freezer-safe container for up to 2 months. Let the frozen pie thaw overnight in the fridge before enjoying.