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Banoffee Pie

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 1 hour 45 minutes

Servings: 8



Graham Cracker Crust

  • 1½ cups graham cracker crumbs
  • 10 tablespoons butter, softened
  • 2 tablespoons granulated sugar

Pie Filling

  • 2 (14-oz) cans sweetened condensed milk
  • 3 large bananas, sliced
  • 2 cups heavy whipping cream
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract


Graham Cracker Crust

Mix graham cracker crumbs and sugar with softened butter and press mixture into 9-inch pie plate. Bake for 5-8 minutes at 350 °F.

Pie Filling

Pour the condensed milk into a 9 x 12 x 2 glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake at 300 °F for an hour and a half.

Once both the crust and toffee filling are cooled, spread half of the toffee filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the sugar and vanilla and spread on top of toffee filling and bananas.