Banoffee Cream Pie
This Banoffee Cream Pie is a mashup of two classics: Banoffee Pie and Banana Cream Pie. Sweet and creamy, with a punch of banana flavor, this layered pie will have you coming back for more!
This lovely pie combines two classics to create a Banoffee Cream Pie. If you've never had a banoffee pie...well, you've never lived. It's a popular British dessert typically made with a digestive biscuit/graham cracker crust and is filled with bananas and toffee (dulce de leche), hence "banoffee." I decided to make the crust with pastry, instead, so it would have a better structure to hold all of the goodness (and gooeyness), but you could definitely make this with a graham cracker/digestive biscuit crust if you want to go the more traditional banoffee route.
Every time I talk about bananas, I get this Denny's commercial stuck in my head and continually sing "nannerpuss NANNERpuss" to myself. You're welcome for that super weird gem. Now, getting back to the star of the show -- Nannerpuss was born through the peeling of a banana to look just like an octopus. JUST KIDDING.
Ok, but seriously, here are the layers: flaky pie crust, dulce de leche, bananas, pastry cream (custard), bananas, whipped cream! I know!! It's epic. The layers in this pie meld together and create such a delicious combination, you'll be wondering why people scoff at banana pies like they are some sort of low life of the pie world.
Ingredients for banana cream pie and banoffee pie (Banoffee Cream Pie)
- Sweetened condensed milk. To make the dulce de leche.
- Whole milk.
- Granulated sugar.
- Large eggs.
- Corn starch.
- Unsalted butter. Must be unsalted.
- Banana extract. Completely optional if you want some extra banana flavor. I typically omit.
- Vanilla beans, paste, or extract. Beans will provide the best flavor, followed by paste, then extract.
- All-purpose flour.
- Bananas. Ripe, but firm.
- Heavy whipping cream. For the homemade whipped cream topping.
- Powdered sugar.
- Chocolate curls, nuts, toffee. Optional, for garnish.
How to make dulce de leche
Be sure to make this at least 24 hours in advance of making the pie! This is by far my favorite method to make dulce de leche. I will typically do about 3 cans at a time so I can have some on hand whenever I need it. But only do what you have room for in your pot!
Start by removing the label from the can(s) then place in your largest and tallest pot. Fill the pot with water until it covers the can(s) by at least 2 inches, but preferably more. The can(s) can either go upright or on its side, but you don't want them touching. Bring the water to a boil and allow it to boil for three hours.
It is imperative to not allow the water to evaporate lower than the can(s) and to aways keep about 2 inches of water covering them (you will need to add more water as the time goes on). If the water boils down too low, the can(s) could potentially get too hot and explode and I'm pretty sure cleaning sticky toffee off of your ceiling isn't how you're trying to spend your time.
Once the three hours is up, use tongs to carefully remove the cans and allow them to cool completely at room temperature for 24 hours.
Easy homemade custard (pastry cream)
The pastry cream should also be made a day in advance, as it needs proper time to chill and thicken to the proper consistency. To make the custard:
- Mix together the cornstarch and sugar, then whisk in the eggs until combined. It will be rather thick.
- Prep a large bowl with a fine mesh strainer. You'll need this when the custard comes off the heat.
- Add the milk and salt to a saucepan and heat until it just simmers, stirring occasionally. Take care not to scorch the milk or else it will leave an unfavorable flavor.
- When the milk simmers, add about ⅓ of it to the egg mixture and whisk immediately to temper and loosen it up. Then, add the egg mixture to the milk in the saucepan, and return to medium heat.
- Whisk constantly until the custard begins to bubble and thicken considerably. It will start to foam up, then the bubbles on the top will cook off, and the entire mixture will start to bubble and really thicken.
- Pass the mixture through the sieve into the bowl. You can use a whisk or rubber/wooden spatula to pass the custard through.
- Use a kitchen thermometer to check the custard temperature and stir it every few minutes to release the heat. Once the custard gets to 140℉, whisk in one tablespoon of butter at a time, not adding another piece until the prior one is incorporated.
- The custard will look smooth, silky and shiny. Stir in the vanilla bean/paste/extract, and if you plan to add the banana extract, also add that at the very end. Add a piece of plastic wrap directly overtop (touching the custard so it doesn't form a skin) and place in the fridge for at least 6 hours, but overnight is best.
How to blind bake a pie crust
The crust for this pie must be blind baked. That means the crust will need to be 100% baked and cooled prior to adding the fillings, as none of the fillings get baked with the crust. Once your dough gets rolled out, freeze it for 15 minutes, then dock all over with a fork. Then, add a sheet of parchment paper and fill completely with pie weights (or dried rice/beans) and partially bake. Remove the weights and parchment, and finish baking until no moist spots can be seen on the bottom of the crust and the edges turn golden brown.
If you are looking for more in-depth instructions on this pie crust, check out my All-Butter Pie Crust post, which has detailed instructions and pictures on exactly what you need to do!
Option for a graham cracker crust
- 1 ½ cups ground graham crackers
- ¼ cup granulated sugar
- 6 T unsalted butter, melted
- ⅛ teaspoon kosher salt
Pulverize or crush the graham crackers as fine as possible, then mix in the sugar, butter and salt until completely moistened. Press the crumbs into a 9" pie plate until compact (make sure to get up the sides!) then bake at 350℉ for 10 minutes. Cool completely before adding any of the layers.
Homemade whipped cream
Start by freezing your mixing bowl and whisk attachment for about 15 minutes. Add the heavy whipping cream to the cold bowl and mix on medium low for about a minute, then turn to high until soft peaks form. Switch to low speed and spoon in the powdered sugar and add the vanilla. Switch back to high and finish whisking until stiff peaks form and it holds in the whisk.
To assemble the pie, start by adding about one cup of the dulce de leche to the bottom of the pie crust then add 1 - 1.5 sliced bananas arranged in a single layer.
Next, add 1-1.5 cups of pastry cream, followed by another round of 1 - 1.5 sliced bananas.
Top the pie with all of the whipped cream, then add either chocolate curls, chopped nuts (walnuts and pecans are great) or toffee bits. Check out my video to make quick and easy chocolate curls! Store in the fridge until ready to eat. I know you're going to love this Banoffee Cream Pie mashup!
- Classic Cherry Pie
- Blueberry White Chocolate Ganache Tart
- Purple Sweet Potato Meringue Pie
Banoffee Cream Pie
Dulce de Leche
- 1 can sweetened condensed milk 14 oz
Custard (Pastry Cream)
- 2 cups whole milk 16oz
- 1 teaspoon vanilla bean, paste or extract
- 1/4 teaspoon salt
- 4 T cornstarch 25g
- 1/2 cup sugar 100g
- 2 large eggs
- 4 T unsalted butter cut into 4 T pieces 57g
- 1 teaspoon banana extract optional
Flaky Pie Crust
- 3 1/4 cups all-purpose flour 390g
- 1 cup + 6 T unsalted butter cold (311g)
- 1 teaspoon salt
- 2/3 cup water ice cold (5.3oz)
- 2 - 3 bananas sliced (~350g)
Whipped Cream Topping
- 1 cup heavy whipping cream 238g
- 1/4 cup powdered sugar 30g
- chocolate shavings,chopped nuts, toffee crumbles optional for garnish
- You’ll need to make both the dulce de leche and the pastry cream one day in advance of assembling the pie.
Dulce de Leche
- To make the dulce de leche, remove the paper label from the sweetened condensed milk can, fill a large pot with water and bring to a boil. Using tongs or a slotted spoon, gently lower your can of sweetened condensed milk into the pot of water.
- Allow to boil for 3 hours, making sure that the water is always covering the can by at least 2 inches. Keep an eye on the water level - you will more than likely need to add boiling water to the pot during the process to make sure it remains covered. If you let the water boil down, the can can potentially get too hot and explode.
- After 3 hours, remove the can from the water using tongs or a slotted spoon, and allow it to sit at room temperature for 24 hours until completely cool.
Custard (Pastry Cream)
- In a medium sized bowl, whisk together the cornstarch and sugar, then add the eggs and whisk until smooth. Set aside.
- Prepare a large bowl with a fine mesh strainer – you will need this immediately after your pastry cream comes off the heat.
- Pour the milk into a medium saucepan. Add the salt and place the saucepan over medium-high heat and bring it to just under a boil, stirring occasionally so you don’t burn the milk solids on the bottom of the pan.
- Once the milk is simmering well, add ⅓ of the milk to the egg mixture and whisk constantly. Pour the egg mixture into the saucepan with the rest of the milk and return to medium high heat.
- Whisking vigorously and constantly, the mixture will begin to thicken and you will see the small milk bubbles start to disappear. Once this has happened, the mixture will quickly thicken and boil. Allow it to boil for about 30 seconds, then remove it from the heat and pass it through the sieve into the bowl. Use the whisk/rubber spatula/wooden spoon to mix the custard around to get it through the sieve.
- Allow the pastry cream to cool to 140℉, then whisk in one tablespoon of butter at a time. Don’t add a new piece until the other has been fully incorporated. Once all butter has been added, add the vanilla bean/paste/extract and mix to combine. If using banana extract, also add that at this time. Cover the bowl with plastic wrap and press the wrap directly on the pastry cream so it doesn’t form a skin. Put the pastry cream in the fridge to chill overnight.
- Cut the cold butter into ½” cubes and place in the freezer for about 15 minutes while you prepare the other ingredients.
- In a bowl, add about a cup of water and a handful of ice cubes and set aside.
- Add the flour and salt to a food processor and pulse once to incorporate the salt.
- Disperse the cold butter cubes around the flour in the food processor, then pulse the mixture until the butter reaches pea-sized pieces and looks slightly textured, almost like wet sand.
- Measure out ⅔ cup ice cold water (sans ice cubes) and drizzle it around the bowl. Continue pulsing until the dough just starts to form a shaggy ball. The dough will easily press together in between your fingers.
- Remove the dough, separate into two even pieces, then wrap separately in plastic wrap and flatten into a 1” thick disc. Place in the fridge for 1-2 hours until firm. Freeze the other disc of dough if not using (after the chill time).
- Once chilled, remove from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
- Roll the dough until it’s about ⅛” thick and is at least 2 inches wider than your pie dish. Continue to lightly flour your surface and pin anytime the dough begins to stick.
- Carefully transfer the dough to a pie dish, pressing it into place on the bottom and sides (there will be overhang), and trim the edges with kitchen shears so they’re even and about 1” wider than the dish.
- Fold the sides underneath the crust so the fold meets the edge, then crimp.
- Freeze the crust for 15 minutes, then dock with a fork all over. Add a piece of parchment paper to the inside and fill completely with pie weights or dried rice/beans. Bake in a preheated 375℉ oven for 20 minutes then remove the weights and parchment.
- If using an egg wash, brush the wash on the edges of the crust, then continue baking for another 10-15 minutes until all moist spots have dried out and the edges of the crust becomes golden brown.
Whipped Cream Topping
- Place the bowl and whisk attachment of your stand mixer into the freezer or fridge for about 15 minutes. This will help the cream to whip up better. When ready to make, add the heavy whipping cream to the bowl and mix on medium low speed for about one minute, then raise the speed to medium high and continue whipping until soft peaks form, another 1-2 minutes.
- Turn the mixer to low and add in the powdered sugar with the mixer running, then raise the mixer speed to medium high and whip for another 1-2 minutes until stiff peaks form and the whipped cream holds in the whisk.
Assembling the pie:
- Add ¾ - 1 cup of the dulce de leche to the bottom of the pie crust and spread evenly.
- Add half of the sliced bananas in an even layer, then spread over 1.5 cups of the pastry cream.
- Add the second half of the bananas, then spread on the freash whipped cream, making rustic swoops.
- Finally, you can add chocolate shavings, nuts, or toffee pieces to the top if you’d like!
- This pie will last covered in the fridge for up to two days, but is best eaten the day it is assembled.
Okay, this is about to become a THING in my household, like, this weekend.
I have been making homemade dulce de leche for YEARS and I have NEVER EVER heard of the boiling water trick!!! WTH?!?!?! That is SO EASY!!!!! I mean, SERIOUSLY!!! I cannot wait to try it!!!! I make tres leches cake all the time, and this would make it so much easier!!! You are BRILLIANT - where on earth did you learn such a smart, smart, trick?!?!
Cannot wait to try; I'll let you know how it turns out!!!
PS Question: I have actually overripe bananas; I know it's not per recipe, but how do you think it would taste if I blended it into the pastry cream layer and added? It's either that, or banana bread! lol
my simple version seems more appealing but I may give this a try