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No Bake Banoffee Pie recipe
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5 from 3 votes

No Bake Banoffee Pie

Banoffee pie is a sweet English dessert for any occasion. It is an easy no bake
pie, rich and delicious!


Prep Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Cake, Dessert
Cuisine: British
Keyword: banana cake, easy cake, easy pie, no bake pie, simple, sweet pie
Servings: 6
Calories: 777kcal
Author: Cooking Journey

Ingredients

  • 230 g plain biscuits
  • 150 g butter melted
  • 1 can dulce de leche 397 g
  • 2 big bananas
  • 300 ml heavy cream 1 1/4 cup
  • 1/2 tsp vanilla flavored instant coffee
  • 1 pack cream stabilizer 15g
  • 90 g dark chocolate for decoration
  • 1 tbsp crushed hazelnuts

Instructions

  • For the pie base, crush biscuits with in a food processor and combine with melted butter until it resembles wet sand.
  • Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper in the bottom. Gently press crumbs to the bottom and the sides of the pan. Transfer in the fridge for an hour or more until it is set.
    Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper in the bottom. Gently press crumbs to the bottom and the sides of the pan. Transfer in the fridge for an hour or more until it is set.
  • Melt the chocolate on a double boiler - a pot with simmering water and a heat-proof bowl placed on top. Make sure the bowl doesn’t touch the water.
    Melt the chocolate on a double boiler - a pot with simmering water and a heat-proof bowl placed on top. Make sure the bowl doesn’t touch the water.
  • After your water is boiling, reduce the heat to low and add 3/4 of crushed dark chocolate to the heated bowl. When it is almost melted, remove the bowl from heat and add remaining chocolate. Stir until melted and cooled.
    After your water is boiling, reduce the heat to low and add 3/4 of crushed dark chocolate to the heated bowl. When it is almost melted, remove the bowl from heat and add remaining chocolate. Stir until melted and cooled.
  • Transfer to the tray, layered with parchment paper and let it cool completely. Cut different shapes and leave aside.
    Transfer to the tray, layered with parchment paper and let it cool completely. Cut different shapes and leave aside.
  • Remove the crust from the fridge and add an even dulce de leche to the bottom of the pie.*
    Remove the crust from the fridge and add an even dulce de leche to the bottom of the pie.*
  • Peel bananas and cut them in thick rounds. Place them around in the dulce de leche.
    Peel bananas and cut them in thick rounds. Place them around in the dulce de leche.
  • Whip cream with stabilizer and coffee until stiff peaks (about 2-3 minutes). Check every half of the minute, it should be fluffy like a cloud.
    Whip cream with stabilizer and coffee until stiff peaks (about 2-3 minutes). Check every half of the minute, it should be fluffy like a cloud.
  • Place the whipped cream around the pie. Insert chocolate shards, add shredded chocolate and add sprinkle hazelnuts on top.
    Place the whipped cream around the pie. Insert chocolate shards, add shredded chocolate and add sprinkle hazelnuts on top.
  • It is ready for serving!
    It is ready for serving!

Video

Notes

*If you can’t find Dulce de Leche in store, you can boil a can of condensed milk for a hour in pot with water. It will caramelize and get its thick toffee-like texture.
*Place in the fridge until ready to serve (better on the same day). Store leftovers up to 3 days.