No Bake Banoffee Pie

Ingredients

• 3 cups (about 360 g)chocolate graham cracker crumbs, or regular graham cracker crumbs (about 20 full sheets), finely crushed
• 2/3 cup (150 g), meltedunsalted butter
• 1/2 cup (85 g)semisweet chocolate chips
• 1/2 cup (100 g)light brown sugar
• 1/4 cup (57 g)unsalted butter
• 1 cup (about 300 g)sweetened condensed milk
• A pinchsea salt
• 2 cups (480 ml), coldheavy cream
• 2 largebananas
• 2 tablespoons (30 ml)dark chocolate shavings

Instructions

1. 1

   Mix the crumbs

   Stir the graham cracker crumbs with 2/3 cup (150 g) melted butter in a medium bowl until the mixture looks like coarse, damp sand.

2. 2

   Shape the crust

   Press the crumb mixture evenly over the bottom and sides of an ungreased 9-inch (23 cm) pie plate, using a spatula, spoon or the base of a glass. Chill for 10 minutes.

3. 3

   Add the chocolate

   Microwave the chocolate chips in a small bowl on High in 30-second bursts, stirring after each, until smooth. Let them cool slightly, then spread a thin, even layer over the crust and as far up the sides as possible. Return the pie plate to the refrigerator.

4. 4

   Cook the caramel

   In a small saucepan over medium-low heat, stir the brown sugar, 1/4 cup (57 g) butter and sweetened condensed milk until melted and smooth, about 3 minutes. Keep stirring over medium-low heat for 10 to 15 minutes, until bubbly, caramel-coloured and thickened. Stir in the sea salt, take the pan off the heat and cool for 15 minutes.

5. 5

   Chill the filling

   Pour the cooled caramel into the chocolate crust. Cover and refrigerate for at least 4 hours or overnight, until set.

6. 6

   Whip the cream

   Just before serving, beat the cold heavy cream in a large bowl with a hand mixer, or in a stand mixer with the whisk attachment, on high for 4 to 5 minutes, until stiff peaks form.

7. 7

   Finish the pie

   Peel and slice the bananas and arrange them on the pie. Spoon or spread the whipped cream on top, then garnish with dark chocolate shavings.

What is banoffee pie?

Banoffee pie is an English dessert named for its combination of banana and toffee-like caramel. This version keeps the classic pairing but uses a chocolate graham cracker crust for a cocoa-rich contrast.

The recipe is assembled in layers rather than baked, so the crust and caramel need time to chill and set. Whipped cream and banana go on just before serving for a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 639 calories, 7g protein, 59g carbs, 43g fat.

The graham crackers and brown sugar provide most of the carbohydrates, while butter, chocolate and cream contribute much of the fat. The cream, condensed milk and bananas add some protein, but this is mainly a rich dessert rather than a protein-focused dish. Serve a modest slice after a meal with fruit or a less-rich accompaniment if you want a more balanced plate.

The chocolate biscuit crust

Crumb texture: Crush the crackers finely so the butter can coat them evenly and the crust holds together when sliced. The mixture should resemble coarse, damp sand rather than a paste.

Pressing: Pack the crumbs firmly into the base and sides of the pie plate, paying attention to the corner where the base meets the sides. The brief chill helps the crust firm before you add the melted chocolate.

Cooking the caramel

Gentle heat: Keep the saucepan over medium-low heat and stir continuously, especially as the mixture starts to bubble. This helps the sugar dissolve and reduces the chance of scorching on the bottom.

Doneness: The caramel should look thicker and deeper in colour than when it first melts. Allow it to cool for 15 minutes before pouring so it is easier to handle and does not go into the crust piping hot.

Setting the layers

Chill time: Give the filled pie at least 4 hours in the refrigerator, or leave it overnight, so the caramel can set. Cover the pie while it chills.

Serving texture: The caramel should hold in a slice, while the banana and cream remain soft. Add those toppings just before serving rather than chilling them on the pie for hours.

Whipping and topping

Cold cream: Use the heavy cream straight from the refrigerator and beat it until stiff peaks form, checking as it thickens so it does not turn grainy.

Bananas: Slice and arrange the fruit over the set caramel, then add the whipped cream and chocolate shavings. A generous, even layer makes the topping easier to portion.

Serving the pie

Clean slices: Use a sharp knife and wipe it between cuts to keep the layers distinct. A little time out of the fridge can make the caramel easier to cut, but do not leave the pie sitting out for long.

Alongside: Serve it on its own or with coffee or tea. Its biscuit crust and creamy topping make a small slice a satisfying dessert portion.

Recipe notes & tips

• Crush the crackers finely so the crust presses together without loose gaps.
• Press the crumbs firmly into the pie plate, especially around the sides.
• Stir the caramel constantly and keep the heat at medium-low.
• Let the caramel cool for 15 minutes before adding it to the crust.
• Whip the cream just before serving for the best texture.
• Add the sliced bananas close to serving time to keep them looking fresh.

Variations

• Plain biscuit crust: Use regular graham crackers instead of chocolate ones for a milder base.
• More chocolate: Add a little extra dark chocolate shaving over the cream just before serving.
• Coffee note: Serve each slice with coffee to complement the caramel and chocolate.
• Banana arrangement: Layer the banana slices in overlapping rows for more even coverage.
• Individual portions: Assemble the crumb, caramel, banana and cream in small serving glasses.

Common mistakes to avoid

• Loose crust: Press the crumbs firmly into the plate so the base holds together when sliced.
• Scorched caramel: Keep the heat medium-low and stir continuously, scraping the bottom of the pan.
• Runny filling: Chill the pie for at least 4 hours before slicing.
• Warm chocolate layer: Let the melted chocolate cool slightly before spreading it over the crust.
• Overwhipped cream: Stop beating when stiff peaks form to avoid a grainy texture.
• Early topping: Add the bananas and cream just before serving so they stay at their best.

How to store

Cover and refrigerate leftovers, ideally for up to 2 days; the banana topping may darken and soften over time. Serve chilled, and do not reheat this pie.

Frequently asked questions