This easy banoffee pie is one of my favorite no-bake pie recipes. It’s SO quick and calls for just a handful of ingredients, but the resulting pie is completely irresistible.
If I had to pick just one all-time favorite pie… I don’t think I could do it. Ha, just kidding. Well, kind of. I really love pie. But I have to say, this gluten free banoffee pie is definitely up there, right alongside my butterscotch pie.
It doesn’t hurt that this recipe is probably one of the easiest ones you’ll find on this blog. If you’re ever stumped or trying to think outside the box for a fun and different dessert idea, this is the one for you.
What’s also super enticing about this easy banoffee pie recipe is that you can practically go all store-bought. From the graham cracker crust, to the dulce de leche, and even the whipped cream.
I’ve included directions on how to make from scratch, but you can substitute any (or all) of these elements with pre-made versions.
So, if you ask me, this gluten free banoffee pie is the perfect dessert for anyone hosting a dinner party. It basically makes itself… which then lets you relax and focus on the rest of your menu.
What Is Banoffee Pie?
Banoffee pie is actually an English dessert that involves dulce de leche, bananas, and whipped cream. The name is a nod to its primary ingredients: banana + toffee (aka dulce de leche). I’ve seen some recipes that even incorporate toffee bits but, as you might have guessed, my gluten free banoffee pie is nut-free.
Fun fact, banoffee pie is famously featured in Love Actually, when Juliet visits Mark to watch her wedding video and offers him a slice. And I don’t know about you but, I’m someone who watches Love Actually every Christmas and, every year, I walk away craving some banoffee pie 🙂
Why You’ll Love This Easy Banoffee Pie…
- Who doesn’t love that deep caramel flavor paired with bananas? I mean, really.
- I think I’ve thoroughly covered this point but it’s worth repeating: this is one SIMPLE recipe. The only thing that takes a bit of time is chilling the pie so it sets properly, and the dulce de leche, if you make it from scratch.
- This is the best banoffee pie recipe because it’s easily customizable. Although I’ve written out the recipe the way I like to make it, you can use more/less bananas or whipped cream. You can even top with some chocolate shavings, if you’d like!
What You’ll Need…
- For the crust: gluten free graham crackers + melted butter (or a store bought gluten free pie crust).
- For the filling: two cans of dulce de leche + bananas.
- Top it off with: heavy whipping cream + granulated sugar.
- Equipment: food processor + hand or stand mixer.
How To Make Gluten Free Banoffee Pie From Scratch…
Make The Crust…
To make my no-bake banoffee pie, we’ll start with the crust. Use a food processor to crush your gluten free graham crackers to crumbs. Stir in the melted butter, then press the graham cracker crumbs into the bottom of a greased pie dish.
Make The Filling…
Next, we’ll move on to the filling. It’s super easy to find canned dulce de leche in the grocery store nowadays (it’s usually in the baking aisle). That’s what I like to use for my caramel cookie bars and my Twix cookies.
However, it’s also extremely easy to make your own dulce de leche (see below for details). Either way, you will need two cans-worth of dulce de leche. Pour into your prepared crust (if you made your own, cool completely before using). Then slice up the bananas into rounds and arrange on top of the dulce de leche, in any way you’d like!
Chill the pie in the refrigerator for at least two hours. I recommend holding off on adding the whipped cream until right before serving, if possible.
Make Homemade Whipped Cream…
To make homemade whipped cream, you will just beat your heavy cream and sugar until you have medium peaks. Make sure the whipped cream is cold. You may even want to chill your bowl before using it, too.
How To Make Homemade Dulce De Leche…
To make your own dulce de leche, all you will need is two cans of sweetened condensed milk. Pour both cans into a square baking pan, then cover the pan tightly with foil and place it into a larger roasting pan. Pour hot water into the roasting pan until it comes to about halfway up the side of the square pan.
Bake the sweetened condensed milk on 425ºF for around an hour and a half. The longer you leave it in, the deeper your caramel color will be. I’ve personally never experienced evaporation, but there is a chance your water will evaporate throughout the bake time, so I’d recommend checking in and refilling as necessary.
Give it a good stir once you pull it out of the oven, and be sure to cool completely before using in your pie.
Can Banoffee Pie Be Made The Day Before?
Absolutely! That’s the beauty of no-bake banoffee pie. I actually prefer to prepare it the day before, refrigerate it overnight, then make and add the whipped cream right before I plan to serve it.
The bananas may start to brown if you make your pie the day before, but I don’t worry much about this because the whipped cream covers it all up. If it really bothers you, you can try to squeeze a tiny bit of lemon juice on top of the banana slices, although I’ve never tried it myself.
Did you make my easy banoffee pie? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Easy Banoffee Pie – Gluten Free, Eggless
For the crust:
- 7.5 ounces gluten free graham crackers
- ¼ cup (56g) unsalted butter melted
For the filling:
- 28 ounces dulce de leche
- 3 large bananas
For the whipped cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons granulated sugar
- To make the crust, use a food processor to blend graham crackers into crumbs. Stir in the melted butter until combined. Press an even layer into the bottom of a pie pan.
- Pour dulce de leche into the crust and spread to form an even layer. Slice bananas into rounds and arrange on top of the dulce de leche. Chill for at least 2 hours, or overnight.
- To make the whipped cream, use a hand mixer or a stand mixer fitted with the whisk attachment to beat the heavy cream and sugar until medium peaks form. Spread on top of pie right before serving.
- Feel free to use a store-bought gluten free graham cracker crust instead of making the crust from scratch.
- You can use store-bought or homemade dulce de leche. Canned dulce de leche can be found in most grocery stories in the baking aisle. If you’d rather make your own, pour two cans of sweetened condensed milk into a square baking pan. Cover the pan tightly with foil and place into a larger roasting pan. Fill the roasting pan with hot water, about 1″ deep. Bake on 425°F for about 1 hour and 30 minutes, or until it reaches that deep caramel color. You may need to add a bit more water, depending on how much of it evaporates while baking. Cool completely before pouring into crust.