Banoffee Pie Recipe - NYT Cooking https://cooking.nytimes.

com/recipes/1020360-banoffee-pie

Oops! There was an issue submitting your request. Please try again.

Banoffee Pie
Recipe from Ian Dowding and Nigel MacKenzie
Adapted by Margaux Laskey

Y I E L D One 9-inch pie

TIME 30 minutes, plus cooling and chilling

With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of
heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian
Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England.
The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped
cream, but we’ve simplified it for the home cook by using a graham cracker crust, store-bought dulce de
leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the
whipped cream. —Margaux Laskey

INGREDIENTS PREPARAT ION

1 ¼ cups/155 grams graham Step 1

cracker crumbs (about 10
whole graham crackers)
5 tablespoons/70 grams
unsalted butter, melted
⅓ cup/65 grams granulated
sugar
½ teaspoon kosher salt
2 ½ cups/600 milliliters store-
bought dulce de leche (about
20 ounces)
Heat the oven to 350 degrees. Make the crust: In a medium
bowl, combine graham cracker crumbs, melted butter, sugar
and salt. Stir until fully incorporated and sandy. (When you
pinch a bit of it between your fingers, it should hold
together.) Transfer to a 9-inch pie plate. Using your fingers or
a flat-bottomed cup, press the mixture into the pie plate and
up the sides. Make sure it is well packed. Bake until set, 12 to
15 minutes. Let cool at room temperature for 30 minutes, or
cover with plastic wrap and refrigerate up to 2 days.
Step 2

3 large bananas, peeled and Spoon the dulce de leche into the pie crust and spread into an
sliced about 1/4-inch thick even layer. Pile in banana slices into a relatively even layer
(they should overlap). Transfer the pie to the refrigerator
FOR THE WHIPPED CREAM: while you make the whipped cream.

Step 3
1 ½ cups/360 milliliters cold
heavy cream Make the whipped cream: Using a handheld mixer or stand
mixer fitted with a whisk attachment, whip the heavy cream,
2 tablespoons granulated
sugar, vanilla extract and instant coffee, if using, on medium-
sugar
high speed until firm peaks form, 1 to 2 minutes. Spread the

1 of 2 8/27/2021, 9:37 PM
Banoffee Pie Recipe - NYT Cooking https://cooking.nytimes.com/recipes/1020360-banoffee-pie

1 teaspoon vanilla extract
1 teaspoon instant coffee
Oops! There was an issue submitting your request. Please try again.
granules (optional)
Chocolate shavings or fresh
coffee grounds, for garnish
(optional)
whipped cream on top of the bananas, making sure to spread
the whipped cream to the edge, totally covering the bananas
(this will help prevent them from browning). Chill the pie,
uncovered, for 2 hours and up to overnight.
Step 4
To serve, sprinkle the pie with chocolate shavings or fresh
coffee grounds, if desired. Store leftover pie in the
refrigerator, covered, for up to 5 days. The whipped cream
may lose some height, but the pie will be no less delicious.

PRIVATE NOTES

Leave a Private Note on this recipe and see it here.

Adapted from Ian Dowding and Nigel MacKenzie, Hungry Monk, Sussex, England

2 of 2 8/27/2021, 9:37 PM