Boasting of a brown butter graham cracker base, the creamiest caramel, and freshly whipped cream, this No Bake Banoffee Pie is a simple and sublime dessert that is perfect for the summer season.
There is something undeniably lofty about Banoffee Pie yet it's deceptively easy to make. So, if you're looking for something sweetly satisfying yet cool and refreshing (aside from ice cream of course), this no-bake pie is an absolute must.
Traditionally, a pastry shell is used here but to keep from having to turn the oven on, we're making a brown butter graham cracker crust instead. The nuttiness of the brown butter offers a delicious undernote to the final result. Furthermore, I give the graham crackers a little bit of a toast to really draw out the flavors. Once that's done, just blend together and press into a pie plate. Let the crust chill in the freezer for at least half an hour before assembling.
I keep caramel sauce on hand for my coffee, but it's also a delicious topping for ice cream and various other cakes and pies. You can always use store bought here as well if you're in a pinch.
As for the bananas, make sure they've just ripened. You don't want to use overripe here otherwise the pie won't keep as long. You also want thick slices for a nice layer. I sliced them on the diagonal for a distinguishable bite of banana with each slice.
Finally the whipped topping. The secret to homemade whipped topping that holds its shape without weeping, is stabilizing the cream with a getalin mixture. When you're whipping the cream, stop just before soft peaks form. It should be airy but shouldn't hold it's shape. Here you want to combine gelatin and hot water in a separate bowl until the gelatin has dissolved and liquified. Add this to the cream and continue whipping until soft peaks have come together. The consistency will resemble cool whip.
I just generously dollop the cream over the pie and then finish it off with shaved chocolate. The pie is best served cold, so to ensure everything has time to set, leave it to rest in the refrigerator until you're ready to serve.
No Bake Banoffee Pie
- Total Time: 25 minutes
- Yield: 8 slices 1x
Ingredients
- 2 large ripened bananas, sliced on a diagonal
- 2 cups homemade caramel sauce or store-bought
- 2 cups whipping cream
- 1 tablespoon confectioner's sugar
- 1 teaspoon unflavored gelatin
- 3 teaspoons hot water
- Chocolate, for topping
For the crust:
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter
- 1/4 cup plain sugar
Instructions
- In a large pan over medium-high heat, toast the graham cracker crumbs until slightly golden. Remove from heat and set aside.
- In a small saucepan, melt down butter until it turns a deep golden color.
- In a large bowl, combine toasted graham crackers, brown butter, and sugar. Transfer the mixture to an 8-inch pie plate and using the back of a spoon, press it firmly to the bottom and up the sides of the dish. Freeze the crust about 30 minutes.
- In the meantime, prepare your caramel sauce, unless using store bought.
- Pour two cups of caramel sauce to the chilled crust and carefully smooth out with a back of a spoon. Top with sliced bananas and transfer back to the freezer while preparing the whipped topping.
- In a chilled metal bowl, whip cream and confectioner's sugar until airy. Be careful not to over-whip on this step. You do not want the cream to hold its shape.
- In a small bowl or cup, whisk gelatin and hot water until the gelatin has dissolved and is liquified. Pour the mixture into the whipped cream. Continue beating now until soft but firm peaks form.
- Dollop the whipped topp over the pie and if desired, shave chocolate over it. Refrigerate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: British
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DAVID J MYERS says
Catherine, I just love brown butter graham cracker crusts! This pie has just about all of my favorite ingredients on hand. It looks very rich and extremely appetizing and I would try to eat 2 servings when confronted by it. Now I'll see if I can sell the recipe to my better half. Take Care, Big Daddy Dave
Beth says
Get in my belly! Get in my belly right now! I'm so making this tomorrow. I have to go to the store, so it'll be no problem to snag everything.
Stephanie says
This looks absolutely amazing! I made banoffee pie once before for a client and it was so much more complicated than yours!
Laura says
This is one of my kids favourite desserts. Its a bonus that its so easy to make.
Samantha Donnelly says
Banoffee pie is one of my all time favourite desserts, and strangely one I have never made. Definitely giving this a try
Jasmine Hewitt says
it's the perfect weather for no-bake desserts. gonna try this one!
Rhian Westbury says
Whenever I do banoffee pie for my other half we don't do a pastry crust, it's just a biscuit base. So we never bake our pie, the only cooked element is making the caramel x
Melanie E says
I do love banoffee pie, it's so quick and easy to make. A biscuit base is always the easiest and our favourite option. Love this dessert!!!!!!!!!
Khushboo says
Omg it looks heavenly. I can’t wait to eat it. I have never tried this recipe but now I have to.
Rosey says
Oohhh you even made the topping homemade. I am so loving this recipe!
Talya Stone says
You had me at no bake! I love how easy this looks to make. Definitely going to have to try this version.
Jenna says
This sounds insanely good! I've not heard of stablizing whipped cream with gelatin, what a fabulous tip! I often use Cool Whip instead of real whipped cream just because of the stability factor, I can't wait to try this, thanks!
Yeah Lifestyle says
Both my children love banoffee pie but I have never made them at home. Looking forward to trying out your no bake recipe
Marysa says
This sounds absolutely delicious! I love that it is no-bake as well, which is perfect for those hot summer days.