no-bake banoffee pie
Bananas, caramel and chocolate make for a delightfully delicious combination in this no-bake Banoffee Pie! Based on the traditional English dessert, this pie recipe features a chocolate graham cracker crust, a layer of homemade soft caramel, fresh bananas and a mountain of whipped cream. Whenever you’re craving dessert this summer, you’ll never go wrong making this tasty pie.
This Banoffee Pie will rock your world!
What is Banoffee Pie?
Banoffee pie is an English dessert that features bananas + toffee (thus the term, “banoffee”). There are many variations on banoffee pie, including this version, but the classic recipe features a base of digestive biscuits and a filling of dulce de leche, fresh bananas, and whipped cream.
The version you see here is similar but with a few tasty twists! Oh, and did I mention the no-bake part? Because on these steamy summer days, the oven is the last thing I want going on.
My recipe for no-bake Banoffee Pie includes:
- A thick chocolate graham cracker crust
- A layer of melted dark chocolate
- A 4-ingredient, super-easy homemade light caramel topping
- Fresh banana slices
- A generous heap of homemade whipped cream
- A sprinkling of dark chocolate shavings
In the span of an afternoon, with less than an hour of prep time, this pie can be ready to serve and devoured.
How to Make Banoffee Pie
There are many layers to this pie (which makes it so delicious) and each one is simple to prepare. Here’s how to make this recipe, step by step:
- Step One: Make the no-bake chocolate graham cracker crust. You can use regular graham crackers, too! Mix the crumbs with melted butter and press the mixture into a 9-inch deep-dish or standard pie plate.
- Step Two: Melt some chocolate chips and spread the melty goodness evenly into the bottom of the crust. This layer adds chocolate flavor but also protects the crust from becoming too soggy from the caramel topping.
- Step Three: Make the caramel! Simply cook brown sugar, butter and sweetened condensed milk in a saucepan until thick and lightly golden in color. It will be easily pourable, but will thicken up and set when it sits in the fridge for a few hours.
- Step Four: Pour the caramel into the crust, then cover and refrigerate the pie for at least 4 hours.
- Step Five: Top the pie with sliced bananas, a homemade whipped cream and chocolate shavings!
THASSIT. Time to eat.
Tips for the Best No-Bake Pie
When it comes to a no-bake pie like this, the point is that it should be easy — and this one really is! That being said, there are always tips and tricks to know how to make any recipe turn out to be the best version it could possibly be; after all, when you’re using precious ingredients, the last thing you want is to end up with a lackluster dessert.
Here are a few of my tips for making the best no-bake Banoffee pie:
- Be sure to press the graham cracker crust firmly but gently into the pie pan. Any loose bits won’t adhere to the butter when everything cools and sets in the fridge, so keep it tightly packed into the bottom and sides.
- You can make the crust up to 3 days ahead of time! Just leave it covered in the pie plate in the fridge until you’re ready to top it with all the yummy layers.
- Once this pie is fully assembled, it is best to serve it right away. After it’s been cut, the caramel might melt a bit so it won’t be as pretty as it was on day one. That being said, you can still serve the leftovers for up to 2 days after, and no one will really care what the pie looks like because it’s SO DELICIOUS.
I do not know about you, but whenever I crave dessert in the summertime, I want it to fill me up, not heat me up. This pie does the trick.
More No-Bake Desserts!
- No-Bake French Silk Oreo Pie
- Chocolate-Peanut Butter Pretzel Tart
- Fluffernutter Cups
- Brown Butter Peanut Butter Crispy Treats
- No Bake Chocolate Peanut Butter Cookies
A delicious banana-caramel pie with a no-bake chocolate graham cracker crust, toffee-like filling, sliced bananas and a sweet mountain of whipped cream and chocolate. Make this pie whenever you’re craving dessert — no oven needed!
For the crust:
- 3 cups chocolate graham cracker or regular graham cracker crumbs (about 20 full graham crackers, finely crushed)
- 2/3 cup unsalted butter, melted
- 1/2 cup semisweet chocolate chips
For the pie:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup sweetened condensed milk
- Pinch sea salt
- 2 cups cold heavy cream
- 2 large bananas
- 2 tablespoons dark or semisweet chocolate shavings*
- First, make the crust: In a medium bowl, use a fork to stir graham cracker crumbs with 2/3 cup melted butter until mixture resembles coarse wet sand. Use a spatula, a spoon or the bottom of a drinking glass to press mixture evenly into bottom and sides of an ungreased 9-inch pie plate. Place in fridge for 10 minutes.
- In a small bowl, melt chocolate chips in the microwave on High in 30-second intervals, stirring after each interval, until smooth. Cool slightly, then spread in a thin, even layer on top of pie crust, spreading up the sides as much as possible. Return pie plate to refrigerator.
- Meanwhile, make the pie: In a small saucepan over medium-low heat, stir brown sugar, 1/4 cup butter and sweetened condensed milk until mixture is melted and smooth, about 3 minutes. Continue to stir constantly over medium-low heat 10 to 15 minutes or until bubbly and thickened. Stir in sea salt. Remove from heat; cool 15 minutes.
- Pour cooled caramel into chocolate crust. Cover and refrigerate at least 4 hours or overnight to set.
- Just before serving, make the whipped cream: In a large bowl with an electric hand mixer or in the bowl of a stand mixer with the whisk attachment, beat heavy cream on high speed 4 to 5 minutes or until stiff peaks form.
- Peel and slice bananas; arrange on top of pie. Top with whipped cream. Garnish with chocolate shavings.
- To easily make chocolate shavings, use a grater to grate the chocolate, or a sharp knife to make “shards” of chocolate. You can also top the pie with toffee bits or chopped peanuts.
- This pie serves best the day it is made, but any leftovers can be covered and refrigerated up to 2 days.
- The semisweet chocolate coating between the graham cracker crust and caramel topping keeps the caramel from softening the crust too much. But beware: if you don’t spread the chocolate thin enough, it can harden into a thick layer that is difficult to cut through with a knife or a fork. Be sure to spread the chocolate as thinly as possible!
Keywords: chocolate graham cracker crust, homemade caramel, banana caramel pie filling, no bake graham cracker crust