Banoffee Pie


Happy 3/14/15…. aka Pi Day! This only happens once in a century when the first five digits are constant of pi: 3.141592653. Therefore, I say this is a special day for pie.

I totally forgot about pi day until last week when I was doing some late night grocery shopping with my friends. Someone mentioned pi day, which is the perfect excuse to make pie. I have been wanting to make this pie for a while now, ever since I saw a video from Donal Skehan on YouTube last year. I have never tried banoffee pie before, never even heard of it before finding it online. Now, after making banoffee pie, I am in love.


Banana + Toffee = Banoffee.

Who would of thought about this combination? It’s the perfect combination of sweetness. Graham cracker crust, layered with sliced bananas and toffee, finally topped with whipped cream and dark chocolate shavings.



I was even tempted about not sharing this pie with my friends. But, I am not that selfish to not share this delicious dessert. My friends’ first bite of the banoffee pie showed expressions of contentment. I really wish I had a slice right this moment. Looking at these pictures is making me crave for one now.

If you have never tried or heard of banoffee pie, I recommend you make it. I’ll confess you really can’t finish the pie off by yourself, well, you probably can if you try hard enough, but you should at least share a bite or a slice (if feeling generous) with someone. Just to balance off the guiltiness of eating at least 99% of the pie.

Tips for making this pie:

  1. For the crust, make sure to EVENLY distribute the graham crackers around the pie plate. I didn’t really do that, which explains why the edge of my has a thin crust and the bottom is very thick.
  2. If you do not have time or want to boil the condensed milk for two hours, then you can buy a can of dulce de leche instead.
  3. Take the pie out right before serving and remember to return to the fridge after slicing. If not, the heavy cream and condensed milk starts to milk. No one wants to deal with a sticky mess.
  4. Lastly, enjoy your hard work.

Happy National Pi Day!


Banoffee Pie


  • 9 sheets of graham crackers (1 package of graham crackers)
  • 1 1/2 tbsp granulated sugar
  • 5 tbsp unsalted butter, melted
  • Pinch of salt
  • Filling:
  • 1 14oz can of sweetened condensed milk
  • 2-3 bananas, sliced
  • Topping:
  • 1 cup heavy cream, cold
  • Chocolate shavings


  1. In a small, tall pot, boil water and place the whole can of condensed milk into the pot, making sure the can is cover with water for 2 hours. Check occasionally if water is needed and covering the can. Once done, let can cool to room temperature. (This can be made ahead of time.)
  2. Preheat oven to 325°F
  3. In a gallon sized zip lock bag or food processor, crush or process the graham crackers until finely grounded. Melt the butter. Combine graham cracker crumbs, sugar, salt and melted butter. Mix until all ingredients are moistened. Transfer crumbs to a 9 inch pie plate and evenly press the crumbs into the pie plate. Bake for 15 minutes, until golden brown and fragrant. Let cool to room temperature.
  4. Once crust is cool, arrange the sliced bananas around the crust. Pour and evenly condensed milk over the bananas.
  5. In a mixing bowl, whip up heavy cream to barely stiff peaks. Spread over the condensed milk. Garnish with chocolate shavings, if desired. Cover with plastic wrap and refrigerate for at least two hours before eating.


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