2 1/4 cups graham cracker crumbs or biscoff cookies

4 tablespoons brown sugar

12 Tablespoons unsalted butter (melted)

1/4 teaspoon salt

2 1/2 cups dulce de leche divided

12 Tablespoons. unsalted butter melted (room temperature)

¼ cup brown sugar

1 pinch kosher salt

4 bananas sliced in quarters

3 tablespoon toffee bits

500 grams heavy whipping cream

1 teaspoon vanilla extract

4 tablespoons sugar

How To Make Banoffee Pie?

Preheat the oven to 175°C(350°F) and place the oven rack in the middle.

Crush the graham crackers into crumbs.

Combine the graham cracker crumbs, butter, salt, and brown sugar in a medium bowl, and mix together using a spatula.

Transfer the crumb mixture into a 9-inch deep pie and spread the mixture evenly throughout the bottom and sides pressing firmly down compacting the crust.

Bake the pie crust for 8-10 minutes.

Remove from the oven and set aside.

Bake until lightly set, about 8 minutes. Set aside.

Spread 1 3/4 cup of the dulce de leche onto the bottom of the pie crust. Then top with sliced bananas, placing them on their side overlapping eachother.

Add the toffee bits by sprinkling them onto the top. Drizzle the rest of the dulce de leche onto the top.

Make the whipped cream-Add the heavy whipping cream and sugar into a mixing bowl and beat with a hand mixer on medium-high speed until soft peaks begin to form about 3 minutes.

Add the vanilla and continue to beat until a medium-stiff beat is formed about 2 minutes. You can use a stand mixer with the paddle attachment, follow the same steps.

Finish the Banoffee pie with whipped cream. Spread heaping spoonfuls of whipped cream onto the pie and swirl with a spoon to cover the top.

You can garnish the pie with shaved chocolate or drizzle with dulce de leche.

Chill pie in the refrigeatror at least one hour before serving.

Enjoy your Irresetable British Dessert!