Banoffee Pie

Freshly made dulce de leche is layered into a gingersnap cookie crust and topped with sliced bananas and freshly whipped cream. It's an indulgent and delicious dessert!
Course Dessert
Cuisine British
Keyword banoffee pie
Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 8
Calories 515kcal


For the crust:

  • 2 cups gingersnap cookies to end up with 1.5 cups ground gingersnaps
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 6 tbsp unsalted butter melted

For the banoffee pie:

  • 2 14 oz cans sweetened condensed milk
  • 2 large bananas
  • 2/3 cup heavy cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract


  • To make the dulce de leche, place the sweetened condensed milk in a double boiler (a heatproof bowl set on top of a saucepan with an inch of simmer water) for about 3 hours, until thick and butterscotch colored.  You may need to refill the water once or twice.  Let cool.
  • Preheat the oven to 350 degrees F.  For the crust, take the gingersnap cookies for a spin in the food processor to grind it into a fine crumb.
  • Mix together the ground gingersnaps, salt, cinnamon, and melted butter, and press it out into a pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.
  • Pour the dulce de leche into the crust. Slice the bananas, then lay them on the dulce de leche.
  • Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks. Spread on top of the bananas, then dust the top with cocoa powder or extra dulce de leche, and serve.  Enjoy!


Calories: 515kcal | Carbohydrates: 67g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 217mg | Fiber: 1g | Sugar: 62g