Ultra Fluffy No-Bake Chocolate Banoffee Pie, just in time for Pi Day and Easter!
Happy Pi Day!
Although most people know National Pi Day as a celebration of mathematics, I like to celebrate in my own way… With pie, of course!
After all, math sometimes leads to headaches and frustration, but pie always creates smiles.
Today’s commemorative pie recipe is our ridiculously addictive Fluffy No-Bake Chocolate Banoffee Pie.
What is banoffee pie, one might ask?
It’s a classic english dessert combining creamy toffee and bananas.
The words “creamy toffee” might not seem like a proper match to many of you. Here in the US, we tend to distinguish toffee as hard and brittle, and caramel as soft and chewy.
However in the UK, the words toffee and caramel are often used interchangeably.
If we are going to get nit-picky, toffee is made with caramelized sugar and butter cooked at a higher heat, while caramel is made with caramelized sugar and cream cooked at a slightly low temperature.
Yet in our Fluffy No-Bake Chocolate Banoffee Pie recipe we are going with the traditional English terminology and preparation, which is a soft decadent filling made of
caramel… I mean toffee!
Ok, now that I made my explanation as clear as toffee, let’s get started.
How to Make Fluffy No-Bake Chocolate Banoffee Pie
Start by crushing chocolate graham crackers in the food processor. Mix the crumbs with melted butter and press into a pie pan.
This crust does not require baking as long as you give it time in the refrigerator to chill and set.
Next whip heavy cream to use in the filling and as the topping.
I do not add any sugar to the whipped cream in this recipe, because the filling is so sweet and decadent.
Mix half of the whipped cream with canned dulce de leche and a little salt to balance the flavors.
This acts as the “toffee” filling.
Place a layer of fresh bananas in the bottom of the crust, then dump in the toffee filling.
Spread it out to fill in the pie crust.
Finally, top the pie with more whipped cream, more bananas, chocolate (or hot fudge) sauce, and little toffee bits.
Chill until ready to serve.
When you slice into this Fluffy No-Bake Chocolate Banoffee Pie, you’ll find the perfect balance of chocolate with a hint of coffee, fresh bananas, creamy salted
caramel toffee, and pillowy whipped cream.
It’s truly heaven on earth!
Love my pie pan?
You can find this gorgeous and sturdy baking piece, in a variety of colors, on BarnLight.com!
More Fluffy Cream Pies You Will Crave
Fluffy No-Bake Chocolate Banoffee Pie
Yield: 8-12 pieces
Prep Time:30 minutes (active time)
Fluffy No-Bake Chocolate Banoffee Pie Recipe – A kicked-up variation of the traditional English dessert with creamy toffee, fresh bananas, and chocolate coffee crust!
- 1 1/2 cups crushed chocolate graham crackers (12-13 crackers)
- 6 tablespoons unsalted butter, melted
- 1 1/2 teaspoons instant coffee granules
- 2 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 – 13.4 ounce cans dulce de leche
- 1 teaspoon salt
- 4 ripe bananas, peeled and sliced
- 2 tablespoons chocolate syrup or fudge sauce
- 3 tablespoons toffee tidbits
- Place the chocolate graham crackers in the food processor. Pulse into fine crumbs. Then pulse in the melted butter with the instant coffee granules and 1 pinch of salt.
- Dump the chocolate crumble in a standard 9 inch pie pan. Use your hands to press the crumbs flat again the bottom of the pan and evenly up the sides. Place the crust in the refrigerator for 1 hour to chill and set. (If in a hurry, place in the freezer.)
- Pour the cold heavy cream into the bowl of an electric stand mixer and add the vanilla extract. Using a whip attachment, beat the cream until it forms firm whipped cream. Scoop the whipped cream out of the mixer and place in a separate bowl. Then dump both cans of dulce de leche in the mixing bowl and beat until soft and fluffy. Add 1/2 of the whipped cream to the dulce de leche, and slowly mix it into the dulce de leche, until perfectly smooth. Place the remaining whipped cream in the refrigerator.
- Slice 1-2 bananas into rounds and lay them in a single layer on the bottom of the pie crust. Scoop the dulce de leche “toffee” filling into the crust and spread to the edges.
- Chill the pie for at least 2 hours to set. Then slice the remaining bananas. Top the pie with the remaining whipped cream, more bananas, chocolate sauce, and toffee bits. Chill until ready to serve.
NOTES: If you are in a hurry, or are making this pie more than several hours before serving, place the second layer of bananas on top of the toffee filling (before chilling) and cover the bananas with the whipped cream. This takes away some of the visual appeal, but will keep the bananas from browning. It also eliminates some of the wait time in between steps.
Yield: 8-12 pieces, Serving Size: 1/12th recipe
- Amount Per Serving:
- Calories: 442 Calories
- Total Fat: 21.5g
- Saturated Fat: 12.7g
- Cholesterol: 66mg
- Sodium: 408mg
- Carbohydrates: 66.6g
- Fiber: 1.6g
- Sugar: 42.8g
- Protein: 6.9g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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