Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banoffee Pie with Salted Shortbread Crust

Banoffee Pie with Salted Shortbread Crust

  • Author: Charlotte
  • Prep Time: 4 hours 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake and Chill
  • Cuisine: British-inspired
  • Diet: Vegetarian

Description

A creamy, dreamy banoffee pie made with a buttery salted shortbread crust, a rich layer of dulce de leche, fresh banana slices, and soft whipped cream finished with dark chocolate and flaky sea salt.

Ingredients

Scale
  • 2 1/2 cups fine shortbread cookie crumbs, from about 10 ounces shortbread cookies
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups dulce de leche
  • 3 medium bananas, sliced into rounds
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ounce dark chocolate, finely shaved or grated
  • 1/4 teaspoon flaky sea salt, for garnish

Instructions

  1. Preheat the oven to 350°F and set out a 9-inch pie dish.
  2. In a medium bowl, mix the shortbread cookie crumbs, melted butter, and fine sea salt until evenly combined.
  3. Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Bake for 10 minutes, then let the crust cool completely.
  4. Spread the dulce de leche evenly into the cooled crust.
  5. Arrange the sliced bananas over the dulce de leche in an even layer.
  6. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft to medium peaks form.
  7. Spread or pipe the whipped cream over the banana layer.
  8. Refrigerate the pie for at least 4 hours, until set and well chilled.
  9. Just before serving, top with shaved dark chocolate and flaky sea salt.
  10. Slice and serve cold.

Notes

  • Use ripe but firm bananas for the best texture.
  • Let the crust cool completely before adding the filling so it stays crisp.
  • For clean slices, dip the knife in warm water and wipe it dry between cuts.
  • Add the chocolate and flaky sea salt just before serving for the freshest finish.

Nutrition

  • Serving Size: 1 slice
  • Calories: 510
  • Sugar: 28g
  • Sodium: 290mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: banoffee pie, salted shortbread crust, banana caramel pie, whipped cream dessert, easy pie recipe, chilled dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookandairies.com/banoffee-pie-with-salted-shortbread-crust/