No Bake Banoffee Pie

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 gelatin mixture. When you're whipping the cream, stop just before soft peaks form. It should be airy but shouldn't hold its 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 formed. 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.

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Happy Baking!