Best Banoffee Pie Recipe

Mmm... Banoffee pie.Before my visit to Ireland, I had never heard of Banoffee pie. I quickly learned that this delight is a sweet treat made in the UK/Ireland and I love it! Creamy dulce de leche(caramel), biscoff cookie crust, whip cream, and banana what’s not to love? Let me help you bless your taste buds with a one of kind pie. Keep reading for the recipe.

-30 oz Sweet condensed milk
-18 Biscoff Cookies
-6 Tablespoons melted butter
-Whip Cream of your Choice
-3 Sliced Bananas
-Chocolate Shavings

Dulce De Leche


  1. Preheat the oven to 400˚F (200˚C).
  2. Pour the condensed milk into a heat safe dish, cover with foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
  3. Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
  4. Remove the smaller baking dish from the hot water and let cool to room temperature. Stir the mixture with a whisk until smooth.
  5. Reduce the oven temperature to 350˚F.pie crust

Pie Crust

  1. Combine the biscoff cookies and melted butter in a food processor and pulse until mixture resembles wet sand.
  2. Spray a 9-inch pie pan with nonstick cooking spray and add the cookie mixture. Press evenly to cover pan completely.
  3. Bake crust for 5 minutes, until golden and fragrant and let cool to room temperature.


Build Pie:

  1. Spread the dulce de leche in the cooled crust, using a spatula to even it out. Cover with plastic wrap or foil and refrigerate for a minimum of 4 hours or until it’s set.
  2. Once the pie is set, place the banana slices on top of the dulce de leche layer. Top with the whipped cream and spread an even layer the bananas.
  3. Shave or finely chop pieces of chocolate and sprinkle on top of the pie
  4. Enjoy a one of kind pie worth every minute of its making!

Fun fact: Banoffee Pie is usually made with graham cracker crust but I thought biscoffs added more flavor.

Let me know what you think of my recipe in the comments and don’t forget to subscribe!

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