Banoffee Pie

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If you’ve never heard of Banoffee Pie, you’re not alone. But once you try it, you’ll be head-over-heels in love. This amazing no-bake pie is made with a cookie and butter crust, salted caramel, ripe bananas, whipped cream and shaved chocolate. Perfect for Valentine’s Day, or any day for that matter, it comes together quickly and tastes amazing!

Serves: 6-8
Difficulty: easy
Prep time: 30 min
Inactive time: 1-4 hr
Special tools: stand mixer, processor, springform pan or pie plate


3 c (14 oz) chocolate-covered digestive cookies (or other crisp cookies or graham crackers)
1/2 c butter, melted
10 oz caramel sauce (or dulce de leche)
pinch flake salt or sea salt, if desired
3 bananas, firm yet ripe, sliced 3/4 inch
2 c heavy whipping cream
1/3 c powdered sugar
1 t vanilla
2 oz milk or dark chocolate bar, shavings or curls


Process cookies to a fine crumb. Add melted butter to cookies, working until well incorporated. Transfer crumb mixture to a springform pan or pie plate and press evenly into bottom and up the sides of the pan, using a flat-bottomed measuring cup or spatula for best results. Compact crust well and chill completely until firm. Freeze for 1 hr or refrigerate for 3 hr. Fill the chilled crust with caramel sauce, reserving 4 T caramel sauce for next steps and garnish. Spread caramel evenly, then sprinkle with a pinch of flake salt or sea salt, if desired. Slice bananas and add to pan in two layers atop caramel. In a stand mixer or with hand mixer on medium speed, combine whipping cream, sugar and vanilla and whip until stiff peaks form. Add 2 T caramel sauce, if desired, and whip/fold in quickly. Spoon cream over bananas and spread to the edges evenly. Sprinkle with chocolate shavings or curls and drizzle with remaining 2 T caramel. Chill for 1 hr before serving. Cream and caramel will begin to thin if refrigerated too long, so timing the serving of this pie is important for best results.