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Outlander Kitchen’s Banoffee Pie

Outlander Kitchen’s Banoffee Pie

Beyond the Books


It started with a few tweets and a couple of pictures.

Soon, it had ballooned into a full-blown Banoffee Pie obsession that quickly spread from the cast & crew in the UK to those of us following along on the other side of the pond.


“What is Banoffee?” people were asking.

Most of the answer is in the name…bananas and toffee.  Add a cookie/biscuit crust and some whipped cream on top, and you have a dessert for the ages.  Or maybe Thanksgiving this Thursday?



The toffee in a banoffee is actually dulce de leche, aka caramelized condensed milk.  I’ve been making dulce in the slow cooker for years, but that takes the better part of a day, including cooling time.

My decision to make a pie was rather last minute, so I cut the time to less than half by making it on the stove top.  Alternatively, there are even faster methods than simmering it in the can.  Check out 9 Ways to Make Dulce De Leche.

Or, you could always just buy a jar at a specialty/high-end grocery store.



Next is the crust, usually made from crushed digestive biscuits and some melted butter.  I didn’t have any biscuits in the house, but I do have Mrs. Graham’s recipe for digestives, so I made (roughly) half a batch of dough, pressed that into the pan and baked it until crisp.

I was in the kitchen watching my dulce boil away, so making the cookie crust this way was no bother at all.  However, if you’re looking for a less-labour instensive crust, you can crush cookies in your food processor, then mix in enough melted butter so that it holds together in the pan.  No baking required.

Of course, if you’re really in a hurry, there are always those pre-made graham cracker crusts.  Your Outlander Kitchen is full of options…you’re in charge!Banoffee Pie


Once those two components are made, all there is left to do is slice some bananas, whip some cream, grate a little chocolate, and then put it all together.

As My Englishman is fond of saying, “Easy peasy, fresh and squeezy!”

<Sigh.>  Even after twenty years, that accent gets me every time.  No matter what comes out of his mouth.

But that’s enough about my relationship.  Go make yourself some pie.  My recipe is below.

banoffee pie


(Click on the link below for a printable version of the recipe.)

Outlander Kitchen’s Banoffee Pie

:Digestive cookie crust, dulce de leche and banana centre, all topped with whipped cream. Sweet, gooey and delicious.

Yield:  8” Pie or Tart


  • Rolled Oats – ½ Cup (125 ml)
  • All-Purpose or Whole-Wheat Flour –  ½ Cup (125 ml)
  • Brown Sugar – ¼ Cup, lightly packed (60 ml)
  • Butter – ¼ Cup, cubed (60 ml)
  • Milk – 1 Tble (15 ml)


  • Condensed Milk – 1 can
  • Bananas – 2 large or 3 small


  • Whipping Cream – 1 Cup (250 ml)
  • Sugar – 1 Tble (15 ml)
  • Semi-Sweet Chocolate, grated or chips – for garnish

Read the recipe through at least once before you begin.

For the dulce de leche: Punch 2 small holes in the top of the can of condensed milk with the tip of a can opener. (This will prevent the can from exploding.)  Place the can in a saucepan and fill with water to reach within 1” (2.5 cm) of the top of the can. Bring the water to a simmer over medium high, then reduce to medium low to maintain a gentle simmer.

A bit of the milk will bubble up onto the top of the can, that’s fine.  Do not allow the water to boil over the top of the can.  Simmer for about 3.5 hours, topping up with boiling water from a kettle to keep the water level consistent.

Remove from the pan with tongs, wipe the top clean and cool on a rack for at least 30 minutes.  When the can is/are cool enough to handle, open and pour/scrape the contents into a bowl.  Whisk well until smooth and homogeneous.

For the crust:  Move the rack to the middle and heat the oven to 350°F. (175°C).

Grind oats in a food processor or coffee grinder until a fine powder.  Mix ground oats, flour and brown sugar in a bowl.  Add butter and mix with your fingertips until well incorporated and no big lumps of butter remain.  Add milk and mix well to moisten every crumb.

Press the dough into an 8” tart pan or pie plate (see notes).  Bake for 15-18 minutes, until the edge of the crust is golden and the centre firm.  Cool completely on a rack.

Assembly:  Spoon the dulce de leche into the crust and smooth with a spatula.  Chill in the fridge until firm.  Whip the cream and sugar to soft peaks.  Slice the bananas and arrange in a layer on top of the dulce de leche.  Top with whipped cream and sprinkle with chocolate.

Chill until ready to serve.

Ith gu leòir! (Eat Plenty)


  • Set the can of condensed milk on a small ring of foil to keep it from rattling on the bottom of the pan.  Not necessary, but quieter.
  • You can also make the dulce de leche in a crockpot if you prefer.  Recipe here.  Note:  this method takes 8 hours, plus time to cool, but does not require constant attention.
  • My dulce de leche was a bit too loose.  I cooked it for 3 hours.  3.5 hours will be just right.
  • If using a tart pan, keep about ¼ Cup (60 ml) of the dough aside for another use (mini fruit crumble?), otherwise the crust will be too thick. Use all of the dough if using a pie plate, which has higher sides.


  1. Pam Rutter
    November 25, 2013 at 6:49 am

    Your Banoffee Pie is so beautiful!! I can’t wait to try it again using your recipe and methods. And you made yours so pretty…I didn’t make the bananas pretty because I didn’t even think of that! Your whipped cream is gorgeous on top…again mine was just piled on top! But I am most excited to try your dulce de leche method because yours uses a lot less sugar!

    You make cooking and baking fun! Your pictures are fabulous too!

    • Theresa
      November 25, 2013 at 2:42 pm

      Thank, Pam! I love what I do.

    • Shelly Fleschute
      June 10, 2014 at 6:24 pm

      Thank you so much for this recipe! It was a major hit in our household. I think I am going to mix it up next time and try a Banoffee Trifle with the same components! YUM!

  2. littlewhiteapron
    November 25, 2013 at 7:11 am

    Beautiful!!! This just might make an appearance at my Thanksgiving table. Thanks!

    • Theresa
      November 25, 2013 at 2:42 pm

      I love recipe trading with you, my dear.

  3. April Steele
    November 25, 2013 at 7:49 am

    Looks and sounds delicious! I think I actually have all of the supplies on hand… I am guessing if I make the dulce de leche and crust on Tuesday, I could let it set up in the fridge and then add the bananas and whipped cream on Wednesday so we can eat it for dessert on Thanksgiving? Perhaps I will just buy a packet of Digestives at the store if I am back in there. The manager lady at the local supermarket is counting how many times I pop in there this week. I was in there Friday, and twice on Saturday. I almost went back on Sunday morning for more cupcake liners…but as I knew they didn’t have any that suited my fancy, I tried the dollar store and was successful.

    • Theresa
      November 25, 2013 at 7:53 am

      Your plan to make it ahead of time then finish just before is a great one, April! As long as the sliced bananas are covered with whipped cream, they won’t go brown. Happy Thanksgiving!

    • April Steele
      November 27, 2013 at 1:55 pm

      Thanks! Dulce de Leche in the pressure came out PERFECTLY at 50 mins…though for the size of the pie plate I applied my crumb crust (I did the Digestives in my food processor) to, it seems a bit low in volume… I am now making up the second can I had in reserve so that it won’t be so thin. May not use all of the second can, though.

    • Theresa
      November 30, 2013 at 12:43 pm

      If there’s any leftovers in that can, keep them in a small covered bowl. Wonderful spread on apple slices!

  4. Stacy
    November 25, 2013 at 7:50 am

    sounds so yummy!!!

    • Theresa
      November 25, 2013 at 2:41 pm

      It is verra, verra good. 🙂

  5. Vicki
    November 25, 2013 at 8:03 am

    Thank you! How is banoffee pronounced, please? I will try this for Thanksgiving for something different. I will let you know my results!

    • Theresa
      November 25, 2013 at 8:38 am

      It’s a combination of banana and toffee…ban-offee. 🙂

  6. Aaron
    November 25, 2013 at 8:15 am

    Oh my! Now I know what all the twittering was about! Thank you for sharing.

    • Theresa
      November 25, 2013 at 2:41 pm

      I know your version will be beautiful when and if you make this, Aaron!

  7. jeannenme
    November 25, 2013 at 9:22 am

    Awesome recipe. Can’t wait to make it! Thanks Theresa.

    • Theresa
      November 25, 2013 at 2:41 pm

      My pleasure, enjoy!

  8. Christiane ~ Taking On Magazines
    November 25, 2013 at 10:03 am

    I missed this when you first posted it, even though I’m following you via Bloglovin’. Don’t know how that happened because this is definitely not a dessert I would want to miss! It looks amazing.

    • Theresa
      November 25, 2013 at 10:08 am

      I just posted it this morning, Christiane! Dinna fash. LOL

  9. Carol Mackey
    November 25, 2013 at 10:18 am

    Sounds great, Theresa. It’s nice to know what Dulce de Leche is, I feel like a dunce for not knowing at my age, and me working on the Greats! When I was young (and the world was new :)), I remember hearing a tale about the Sisters baking cans of condensed milk for dessert; now I know why! lol! Thanks a ‘bunch.’ <3

    • Theresa
      November 25, 2013 at 2:40 pm

      Glad you learned something today, Carol! I count everyday a success whenever I learn something new. 😉

  10. Rachel Ridge Feuerbach
    November 25, 2013 at 10:28 am

    Don’t you have to use sweetened condensed milk? Anyway, I’m glad I can just go to the store here in Tucson and buy dulce de leche in the can!

    • Theresa
      November 25, 2013 at 11:09 am

      There is no such thing as unsweetened condensed milk in North America…are you perhaps thinking of canned evaporated milk? That has no sugar.

  11. Trish
    November 25, 2013 at 11:36 am

    A friend made this for a potluck last Friday, and it was DELISH. When she made her whipped cream, she kept the sugar WAAAAY down, because she felt that the dulce de leche was more than sweet enough. It was all just so good!

    • Theresa
      November 25, 2013 at 2:40 pm

      I sweetened my cream, but your friend’s idea is good too!

    • April Steele
      November 27, 2013 at 1:53 pm

      I never put much sugar in my whipped cream as it is almost always going on something sweet.

    • Theresa
      November 30, 2013 at 12:43 pm

      To each their own – I thought the amount I used was perfect!

  12. Jennifer Lawson
    November 25, 2013 at 1:11 pm

    I’m allergic to bananas. What would be a good non-fruit alternative? Or should I just skip them?

    • Theresa
      November 25, 2013 at 2:39 pm

      How about sliced baked apples? That’s the first thing that comes to mind.

    • Mel
      June 8, 2014 at 5:13 pm

      If you don’t like or can’t eat fruit, they make something similar in Argentina with brownie for the crust then Dulce de Leche topped with meringue. I use a big springform cake pan. It’s yummy!

  13. Nellie
    November 25, 2013 at 1:39 pm

    Wondering if a chocolate crust would work flavor wise? And would you use chocolate graham crackers for that?

    • Theresa
      November 25, 2013 at 2:38 pm

      Lots of people have talked about trying chocolate cookies, Nellie! Give it a go — if the graham wafers are coated in chocolate, I wouldn`t use those…I`d use a chocolate wafer cookie, like an Oreo (without the filling)

  14. Shari
    November 25, 2013 at 7:19 pm

    It’s been awhile since I tried an OK recipe…this one (assuming I don’t mess it up!) will be on my thanksgiving table.

    • Theresa
      November 30, 2013 at 12:45 pm

      It’s hard to mess up, Shari! I hope you and the family enjoy it! Oh, and Happy Hannukah while I’m talking to you. 🙂

  15. chtease
    November 25, 2013 at 7:40 pm

    Thanks for posting this must-have recipe. I’ve been Googling Banoffee pie for weeks. I’m so glad to have the definitive OK version in my arsenal.

    • Theresa
      November 30, 2013 at 12:46 pm

      I took a little bit from a few different recipes, and combined them to make the “definitive” OK version!

  16. Mariana
    November 27, 2013 at 8:22 am

    I’m Argentinian and I can’t believe I just found a “banana con dulce de leche” pie on Outlander Kitchen!!!!!! It totally made my morning!!
    I love that you name the “dulce” correctly and the way to make it from scratch. But most of all I love the recipe.
    You and your blog are freakin’ awesome!!!!

    • Theresa
      November 30, 2013 at 12:45 pm

      Thank you Mariana! I’ve been a lover of dulce de leche for many years…yum.

  17. Mona Oge
    November 27, 2013 at 11:38 am

    I think I have seen a Dulce de Leche in a can while walking down the Mexican food aisle in San Diego. Any suggestions on a brand?

    • Theresa
      November 30, 2013 at 12:44 pm

      We’re not lucky enough to have any on the little island I live on, Mona, so I can’t help, I’m afraid. Maybe check the ingredients and pick the “purest” of them?

  18. Sarah
    December 2, 2013 at 12:00 pm

    I’ve been a long time follower of this site, but this was the first recipe I tried. So SO! good. My guy loves banana cream pie, and I don’t, so I thought I’d give this a go. He declared it his new favorite, and I like it as well, so it was a big hit at our place. My version of “simmering” was much too low to make the dulce de leche. At 4 hours, my boyfriend took over and basically boiled the can. That did the trick!

    • Theresa
      December 8, 2013 at 8:07 am

      Glad to hear you both liked it, Sarah!

  19. Linda Canfield
    December 5, 2013 at 9:27 am

    A wonderful Thanksgiving dessert, used the crock pot method @ 8 hours, Will cut back to 7.5 next time, adding chopped peanuts, more chocolate and eliminating the banana – Snickers pie?
    Thanks for visiting Baton Rouge!

    • Theresa
      December 8, 2013 at 8:04 am

      Great ideas, Linda! Make every recipe your own. 🙂

  20. Connie
    May 24, 2014 at 7:26 am

    Sounds yummy but not being a fan of the noble banana, wonder if this would work with sliced apples or pears?

    • Theresa
      May 24, 2014 at 7:45 am

      I’ve thought about pears for this, Connie…I think they would be delicious!

  21. Bonita
    May 24, 2014 at 7:29 am

    we can now buy eagle brand dulce de leche already made it even comes in chocolate

    • Theresa
      May 24, 2014 at 7:44 am

      Yes, as I mentioned in the post above, DDL can also be found ready made. Enjoy!

  22. Liz
    May 24, 2014 at 7:38 am

    I have made dulce de leche using the crock pot method before without opening the can. I found it have a uneven result inside. However, I also found a recipe where you fill a few mason jars or lots of very small mason jars with the milk and let it go in the crock pot. I found this to be the best result so the third time I made it I added good quality cinnamon and a shot of verra fine aged scotch. It made the most amazing dark yummy dulce! All it took was a whisk and about 5 min to fully incorporate it. My friends raved about their Christmas presents and took to eating it with a spoon. I imagine it would be delightful in this application. Let me know if you try it. Oh and the mini mason jars seal themselves as they cool so they last a bit longer in the fridge than the regular recipe.

    • Theresa
      May 24, 2014 at 7:48 am

      I’ve never had any troubles making DDL using the stove top or crock pot method, always turns out great. But if others have problems, I’m sure they’ll appreciate having these tips!

  23. Teleia
    May 24, 2014 at 8:08 am

    Sorry, but I think “digestive” cookies/biscuits are a British thing… Please help out this American and tell me what to use — this looks SO good! Thank you!

    • Theresa
      May 24, 2014 at 9:36 am

      You will find digestive biscuits (ie cookies) in many North American grocery stores now…but if you can’t locate them, use graham crackers, or chocolate wafers…let your imagination fly!

    • Susan Honeyman
      May 25, 2014 at 10:24 am

      You will find Digestive biscuits at any English Store or at Cost Plus World Market if you have one. The nearest American alternative, I think, is an oatmeal cookie. Putting them in the food processor for a little while will bring them to about the same consistency.

    • Theresa
      May 25, 2014 at 2:25 pm

      Thank you, Susan! You can also use graham wafers, chocolate wafers, or any other unfilled cookie that takes your fancy!

  24. Michelle
    May 24, 2014 at 9:30 am

    What about using strawberries? Then I guess it would be strawoffee. But would those work?

    • Theresa
      May 24, 2014 at 9:34 am

      That would be delicious, Michelle!

  25. Penny Kolesar
    May 24, 2014 at 10:05 am

    Please forgive my ignorance but what constitutes a digestive cookie? Can you use shortbread or biscoff?

    • Theresa
      May 24, 2014 at 10:11 am

      A digestive is a slightly sweet buttery cookie. They are available in most large North American grocery stores…you don’t actually need them for this recipe, as if you read it through you’ll see I actually make a cookie dough. However, if you’re short on time, you could use certainly use shortbread, graham wafer or chocolate wafer crumbs.

      FYI, here’s Mrs. Graham’s Digestive recipe.

  26. DonnaMaree Austin
    May 24, 2014 at 12:48 pm

    I make my Banoffie pie a little different so to make it last longer (as it’s very sweet) by cutting the bananas onto the base and pouring the caramel over them. This stops the ‘nanas from oxidising (going Brown) ergo preserving them for longer.

    • DonnaMaree Austin
      May 24, 2014 at 12:59 pm

      Oh ps: I use a chocolate ‘biscuit’ base by processing flour, sugar, cocoa, baking powder and melted butter untill its like moist crumbs, then pressing that into the bottom of the pie tin and baking it. If the sugar quantity is low you will end up with a lovely base that’s not too sweet that will allow the caramel’s sweetness to be the hero of the dish.

  27. Karena
    May 24, 2014 at 2:18 pm

    Wow Theresa, I can’t wait to try this. I’m in Australia and loving how you make the recipe so simple and I know my family are going to love it 🙂

    • Theresa
      May 24, 2014 at 7:42 pm

      Simple is my middle name. Lol

  28. Dorothy Lowman
    May 24, 2014 at 4:45 pm

    Maybe this is a dumb question- but if you use a can of dulce de lechwe (I live in an area where I am sure I can find it) would you have to heat it first, before putting into the crust?

    • Theresa
      May 24, 2014 at 7:41 pm

      Not a dumb question! I wouldn’t bother heating the DDL, but instead just run a spoon or knife under hot water to make spreading the DDL easier!

  29. Ivana
    May 24, 2014 at 6:53 pm

    Mmm, looks delicious!
    Thank you, so much for the recipe! I think I never tried banoffee pie! And I am so curious because it is Cait’s favorite and every other Outlander tweet is about it…! :))
    I’ll definitely try to make!
    Thank you, again! 🙂

  30. Pogonip
    May 25, 2014 at 12:40 am

    With strawberries ripening in my yard, I thought of fresh, ripe, sliced strawberries in place of bananas, and see Michelle has already had the idea! GMTA, Michelle.

    • Theresa
      May 25, 2014 at 2:26 pm

      Now I want to try it! 😉

  31. Cindy Freeman
    May 25, 2014 at 5:27 pm

    Just made this for dessert tonight! I’m lazy though and found Eagle Brand Sweetened Condensed Milk “Dulce de Lece” at Safeway and I used already crushed graham crackers. It was amazing! Thanks for the recipe.

  32. bobbi rubin
    May 31, 2014 at 4:09 pm

    this recipe sounds amaziing! so looking forward to outlander on television


  33. Susan
    June 30, 2014 at 6:33 am

    Love this dessert! I have a question concerning the “offee” part of the name. When I first heard of this pie I looked up a recipe and in the whipped topping a teaspoon of instant coffee was added. I loved the flavor and just assumed that this was part of the traditional recipe because of the name. Is this not the case? I can’t wait to try your crust. I’ve tried different ways, but your way sounds perfect to me.

    • Theresa
      June 30, 2014 at 6:39 am

      I’ve never heard of adding coffee, but why not? It sounds really good! In all of the othe recipes I’ve seen, the “offee” refers to the toffee of the dulce de leche. 🙂

  34. Connie Sandlin (a/k/a @Yr_Obt_Svt)
    July 7, 2014 at 10:16 pm

    Do you have the recipe/directions for Banoffee Pie in a Jar on the website somewhere? I thought it might be in the comments above, but didn’t see it.

    • Theresa
      July 8, 2014 at 6:30 am

      Connie, I described the method for Banoffee in a Jar on The Romantic Picnic for 2 post here. The ingredients are all the same, you simply layer them in a jar.

    • Connie Sandlin (a/k/a @Yr_Obt_Svt)
      July 8, 2014 at 8:26 am

      But if you use the same amount of ingredients, how many jars (individual servings) will it make? If I start out with the pie recipe, how many jars should I expect to need? I think Romantic Picnic for 2 is great, but half a Banoffee Pie is a lot of SWEET! And are the jars about 4 oz / .5 cup, or 8 oz/ 1 cup, or larger? It’s hard to tell from the photo. I have all the ingredients on hand at the moment and am eager to try this. Thanks, Theresa!

    • Theresa
      July 8, 2014 at 8:48 am

      I just went for it, Connie. I didn’t measure anything. The jars are 8oz, and I had 2. I used less than 3/4 Cup of cookie crumbs, 1/2 a can of condensed milk made into dulce de leche, 2 very small bananas and maybe 1/4 cup of whipped cream on top. It’s easy to over think this stuff — and sometimes, life is better when you just let go. Enjoy them…and if you make too much, dinna fash! Just put a lid on them and put them back into the fridge until tomorrow. 🙂

    • Connie Sandlin (a/k/a @Yr_Obt_Svt)
      July 8, 2014 at 8:58 am

      Just know approximately how many jars and how big is helpful! Thanks a million, Theresa!

    • Theresa
      July 8, 2014 at 9:01 am

      Have fun with it! And for sure let the finished jars sit in the fridge for a couple of hours…the flavours will blend, and for some reason, it just tastes better!

  35. Tara Yarbrough
    July 13, 2014 at 12:40 am

    I mad this recipe last week. It was delicious! I cooked the sweetened condensed milk for 3 1/2 hours on the stovetop and it was still a little bit thin when I cut a slice of the pie. But other wise good. Maybe 4 hours would have been better, although it could have been the stove temp that affected how thick it came out. Any suggestions?
    I also used chopped graham crackers, butter and a few tsps of sugar for the crust because that was the easiest homemade option.

  36. Felicity Dodson
    August 5, 2014 at 2:14 pm

    Question about the cream….your whipped cream looks very thick and firm (holds peaks). What do you do/use to stabilize it (so it doesn’t fall or get watery over time)?

    • Theresa
      August 5, 2014 at 2:36 pm

      I don’t use anything special to stabilize my whipping cream, Felicity. This banoffee sat in the fridge for an hour or two before pictures without any problems. I have seen stablizing techniques that call for adding 2 tsp of nonfat powdered milk to 1 cup of cream before whipping, but I haven’t tried it myself. Gelatin is another option — I suggest googling that for instructions.

  37. Angel
    August 9, 2014 at 3:28 pm

    I’m making this tonight for my viewing party accompanied by good friends, wine and a little whiskey ;)!!

  38. Felicity
    August 13, 2014 at 12:36 pm

    Thanks! I used 2 tablespoons white chocolate pudding powder and 2 tablespoons powdered sugar. The whipped cream held overnight refrigerated in a plastic container. I spread over the DDL about 2 hours before serving….it was a little loose, but not runny, and held for another 24 hours. (That’s as long as the last slice of pie lasted…YUM!!! My son’s new favorite pie. THANKS SO MUCH…Adding to my Thanksgiving Pie Line Up.)

    • Theresa
      August 13, 2014 at 1:07 pm

      Glad it worked…sounds delicious!

  39. Rachelle
    August 29, 2014 at 5:40 am

    I had banoffee pie in childhood, and remembered decades later how absolutely delicious it was. I’m so glad to see it on here, it is truly one of the best desserts I’ve ever had. I make my dulce de leche in a pie pan in the oven. 🙂

  40. Christine
    September 3, 2014 at 1:10 pm

    Just found your website and will have to try some recipes. I had banoffee pie in Ireland a couple years ago and it was delicious. Will have to try and make this recipe!

  41. Charlie
    September 24, 2014 at 3:04 pm

    I want to try this ! Here in France we call dulce de leche “confiture de lait” (milk jam), but are you sure it needs to be made in more than 3 hours ? In the recipes I found in my language, it needs to be cooked only 1,5-2 hours, not including the cooling time (that’s with whole fat un-condensed milk in a saucepan).
    I like milk jam but you know what looks like it, is simple (and quick!) to make but tastes even better (imo) ? Salted butter caramel cream *-* It’s an absolute delight and you can use it like you would with dulce de leche (=in recipes), or just lick it on a spoon ^^
    I wonder if it could work in this recipe ? Any occasion is a valid reason to make caramel cream 😀 Aaaand now I’m hungry…

  42. Wendy
    October 3, 2014 at 10:21 pm

    When I was in Ireland, I had something called Millionaire’s Shortbread. I’m wondering if your crock pot dulce de leche method is what I need to re-create that wonderful treat……. Hmmmm.
    And I know my husband would be pleased as punch if I made the banoffie pie.

  43. Elena Guarino
    October 4, 2014 at 12:58 am

    I made it yesterday. I used the crock pot method for the dulce. This is such a decadent treat! Thank you Theresa for all these wonderful recipes.

  44. Stephanie L
    November 3, 2014 at 10:26 am

    So I made this amazing creation yesterday to add the final touch on my boyfriend’s birthday dinner (complete with Balmoral Chicken) however, my crust seems to have cemented itself onto the glass pie pan. Any advice as to how to avoid this in the future? I’m already having it requested for Christmas! 🙂 Wonderfully delicious!

    • Theresa
      November 5, 2014 at 1:34 pm

      You are not the only one to have that problem, Stephanie…and I don’t know why. Mine didn’t stick at all. If I figure it out, I’ll let everyone know. In the meantime, maybe just grease the pan lightly?

  45. Traraneh
    January 17, 2015 at 7:00 am

    Hi Theresa can you tell me how you piped your whipped cream? And what number tip you used? I’m making two pies and while its delish I would like mine to be prettier. Thank you

    • Theresa
      January 21, 2015 at 6:59 am

      Hey, Taraneh! I used a star tip…a big one. Maybe a 7 or 8?

  46. Fatima
    February 19, 2015 at 10:37 am

    I’ve made DDL using traditional stovetop method using fresh milk, sugar and baking soda.
    The taste is delicious but I would like it to be firmer/thicker like the bottled ready-made one.
    I’ve tried cooking it more but it ended up scorching at bottom.
    Pls help.

    • Theresa
      February 20, 2015 at 6:54 am

      I suggest you try using one of the methods I describe above.

  47. Ann Marie
    December 20, 2015 at 5:35 am

    This looks yummy and I must try sometime. I love the way the bananas look and know I can do that…not so sure my cream will look as pretty, but that won’t bother my family. 😋
    I like to bake but I am not all that knowledgeable about certain terms. For example I always heard of dulce de leche but didn’t realize it was condensed milk. I make a cookie using it. Now I have a name to put to the cookie when asked what it is 😊 I usually boil th can and turn it a few times over the course of the 3.5 hours. Soes it make a difference in the consistancy since I don’t punch a hole in the can? (Told you I am not that knowledgeable).

    • Theresa
      December 22, 2015 at 6:06 am

      Ann Marie, the hole in the can is to prevent the can from exploding. I’ve also made it without punching the hole and never had a problem, but you should be warned that it can explode when boiled at high temperature.

  48. Denise
    December 20, 2015 at 10:13 am

    As I didn’t have digestive cookies on hand, I just used my sons half of box of Nilla wafers. It Came out amazing!! Sometimes, you just need to improvise ….. Thanks so much for the great recipe Theresa !!!

    • Theresa
      December 22, 2015 at 6:04 am

      That sounds like a delicious improvisation!

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