Banoffee Pie

Happy Pi(e) Day! (March 14 = 3.14)

I am not a huge fan of mathematics, but I do like pie so I had to celebrate this nerdy holiday.  I love pie so much that I couldn’t let such a tremendous holiday pass me by without making pie.  So a few weeks ago I began searching for the perfect pie recipe to celebrate this holiday.  Then, I promptly forgot about it.

Luckily, I had a doctor’s appointment today and looked at the date.  Pi(e) day almost slipped past me completely!  So, I turned to a quick almost-no bake pie.  This entire dessert was thrown together in less than an hour and is a perfect way to use up some extra bananas.  A delicious dessert to squeeze in for one of my favorite holidays (let’s be honest any holiday that includes pie is going to be a favorite of mine).

Slightly Adapted from Our Best Bites

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons butter, melted
14 ounces dulce de leche
1 cup toffee pieces
2 bananas, sliced
1 cup heavy cream
1/4 cup powdered sugar
4 ounces cream cheese, softened
1/4 cup light brown sugar


Preheat oven to 350°F.

In a large bowl, mix together graham cracker crumbs, sugar, and melted butter.  Press evenly into a 9 inch pie plate.  Bake for 10 minutes, until golden brown.  Cool completely on a wire rack.

Spread dulce de leche into cool graham cracker crust.  Top with banana slices.  Sprinkle with 1/2 cup toffee pieces.

In a large bowl, mix heavy cream and powdered sugar with a a hand mixer until soft peaks form.  In a separate large bowl, beat cream cheese and brown sugar until light and fluffy.  Add whipped cream to cream cheese mixture.  Mix until combined and fluffy.  Spread over pie.  Sprinkle with remaining toffee pieces.  Chill for at least 4 hours before serving.


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