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a slice of banoffee pie on a plate

No-Bake Banoffee Pie

  • Author: Stephanie
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 8 to 10 servings 1x
  • Category: Dessert
  • Method: Cook
  • Cuisine: English


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*


  1. 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.
  2. 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.
  3. 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.
  4. Pour cooled caramel into chocolate crust. Cover and refrigerate at least 4 hours or overnight to set.
  5. 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.
  6. 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