Fluffy No-Bake Chocolate Banoffee Pie Recipe
Print Recipe
5 from 1 vote

Fluffy No-Bake Chocolate Banoffee Pie

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!
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: English
Servings: 12 slices
Calories: 336kcal
Author: Sommer Collier


  • 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 cans dulce de leche (13.4-ounce cans)
  • 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 a 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.



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.


Serving: 1slice | Calories: 336kcal | Carbohydrates: 23g | Protein: 2g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 86mg | Sodium: 295mg | Potassium: 209mg | Fiber: 1g | Sugar: 11g | Vitamin A: 970IU | Vitamin C: 3.7mg | Calcium: 46mg | Iron: 0.6mg