Gordon Ramsay Banoffee Pie

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This Gordon Ramsay Banoffee Pie is ready in 25 minutes of hands-on time plus a 2-hour chill — a no-bake British classic of buttery biscuit crust, glossy dulce de leche, ripe bananas and softly whipped cream, for about $1.50 a serving and roughly 480 calories a slice.

Banoffee pie was born in 1972 at The Hungry Monk restaurant in East Sussex, England, and Ramsay has called it one of his favorite comfort puddings. His signature trick is the caramel: he simmers sweetened condensed milk low and slow until it turns into a deep, sliceable toffee. My version keeps his spirit but fits a real weeknight — I start with good canned dulce de leche and enrich it with butter and flaky sea salt for that same deep, dark caramel flavor, no four-hour tin-watching required.

The difference between a great banoffee and a soggy one comes down to two things: a properly buttery, firmly pressed crumb base that holds its crunch, and bananas sliced at the very last minute so they stay bright under the cream. Follow those two rules and you will get clean, bakery-window layers every single time.

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Gordon Ramsay Banoffee Pie

By Yummy Recipe Ideas | No ratings yet
Course: Dessert  |  Cuisine: British  |  Difficulty: Easy
Servings: 8 slices  |  Prep: 25 min  |  Cook: 0 min (no-bake)  |  Chill: 2 hours  |  Total: 2 hr 25 min  |  Calories: ~480 per slice

A buttery graham-cracker crust layered with salted dulce de leche, fresh bananas and clouds of softly whipped cream, finished with dark chocolate shavings. Best served well chilled the day it is assembled.

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Gordon Ramsay Banoffee Pie

A no-bake British classic: buttery graham-cracker crust, salted dulce de leche, fresh bananas and clouds of softly whipped cream, finished with dark chocolate shavings.

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Prep Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: British

Calories: 480

Ingredients Equipment Method

Ingredients

  

• ​ ​ ​ ​

For the biscuit base

• 2 cups graham cracker crumbs about 14 full sheets, finely crushed
• 1/4 cup pecans toasted and finely chopped
• 1/2 cup unsalted butter, melted 1 stick
• 1/4 tsp fine sea salt ​

For the salted caramel layer

• 1 (13.4-oz) can dulce de leche about 1 1/4 cups
• 1 tbsp unsalted butter at room temperature
• 1/2 tsp flaky sea salt ​

For the topping

• 3 large bananas ripe but firm
• 1 tbsp fresh lemon juice ​
• 1 1/2 cups heavy whipping cream very cold
• 2 tbsp powdered sugar ​
• 1 tsp pure vanilla extract ​
• 2 oz dark chocolate about 1/3 cup shavings, for grating

Equipment

• ​ 9-inch pie dish ​
• ​ Medium mixing bowl ​
• ​ Small saucepan ​
• ​ Whisk ​
• ​ Box grater or vegetable peeler ​
• ​ Measuring cup (for pressing crust) ​

Method

 

1. Build the base: press the buttered crumb mixture firmly into a 9-inch pie dish and chill at least 20 min until firm.
2. Enrich the caramel: warm dulce de leche 2-3 min over low heat, whisk in butter and flaky sea salt, spread over chilled base, chill 15 min.
3. Slice and seal the bananas: toss 1/4-inch banana slices with lemon juice and arrange in a snug single layer over the caramel.
4. Whip the cream: beat cold cream with powdered sugar and vanilla to soft, billowy peaks; spoon over bananas in swirls.
5. Finish and chill: grate dark chocolate over the top; refrigerate 2 hours; slice with a hot dry knife.

Ingredients

For the biscuit base:

• 2 cups graham cracker crumbs (about 14 full sheets, finely crushed)
• 1/4 cup pecans, toasted and finely chopped
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 tsp fine sea salt

For the salted caramel layer:

• 1 (13.4-oz) can dulce de leche (about 1 1/4 cups)
• 1 tbsp unsalted butter, at room temperature
• 1/2 tsp flaky sea salt

For the topping:

• 3 large bananas, ripe but firm
• 1 tbsp fresh lemon juice
• 1 1/2 cups heavy whipping cream, very cold
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract
• 2 oz dark chocolate (about 1/3 cup shavings), for grating

Directions

1. Build the base: Stir the graham cracker crumbs, toasted pecans and salt together in a bowl, then pour over the melted butter and toss until every crumb looks like damp sand. Tip into a 9-inch pie dish and press firmly over the bottom and up the sides with the back of a measuring cup. Refrigerate for at least 20 minutes, or freeze for 10, until completely firm.
2. Enrich the caramel: Warm the dulce de leche in a small saucepan over low heat for 2 to 3 minutes, stirring constantly, just until it loosens and turns glossy. Off the heat, whisk in the tablespoon of butter and the flaky sea salt until smooth. Spread it in an even layer over the chilled base, then refrigerate 15 minutes to set slightly.
3. Slice and seal the bananas: Peel the bananas and slice them 1/4 inch thick. Toss gently with the lemon juice in a bowl — this slows browning without adding flavor. Arrange the slices in a single snug layer over the caramel, covering it completely edge to edge.
4. Whip the cream: In a large chilled bowl, beat the cold cream with the powdered sugar and vanilla until it holds soft, billowy peaks — stop when the whisk leaves lazy trails, before it turns stiff. Spoon or pipe the cream over the bananas, swirling it into generous peaks.
5. Finish and chill: Grate the dark chocolate over the top with a vegetable peeler or box grater. Refrigerate the pie for 2 hours so the layers set and the flavors settle. Slice with a hot, dry knife, wiping the blade between cuts, and serve chilled.

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FAQs

Can I make the caramel from scratch instead of using canned dulce de leche?

Yes, and it is closer to Ramsay’s own method. Place one unopened 14-oz can of sweetened condensed milk on its side in a deep pot, cover it completely with water, and simmer gently for about 3 hours, topping up the water so the can stays submerged the entire time. Let the can cool completely before opening — never open it hot. The result is a darker, deeper toffee than store-bought dulce de leche, but honestly the difference is small once it is layered under bananas and cream. I reach for the canned dulce de leche most days because the recipe stays a 25-minute job, and stirring in the butter and flaky sea salt gives it nearly all the depth of the slow version. If you do go the slow route, the pie still needs the same 2-hour chill to slice cleanly. Either way, warm the caramel slightly before spreading so it flows into an even layer.

Why did my banoffee pie turn out runny or soggy?

Almost always it is one of three things: the base was not chilled firm before the caramel went on, the caramel layer was too thin or too warm, or the bananas were overripe. A crumb base needs a solid 20 minutes in the fridge so the butter re-sets and locks the crumbs together; skip this and the warm caramel melts straight through it. The caramel should be just barely warm — glossy and spreadable, never hot. And bananas for banoffee want to be ripe but still firm, with no black spots on the flesh, because mushy bananas weep juice into the pie. If your kitchen runs warm, freeze the crust for 10 minutes instead of chilling it, and build the pie on the coldest shelf of your fridge. Slice with a knife run under hot water and wiped dry between cuts for the cleanest layers.

How do I stop the bananas from turning brown?

Toss the slices in a tablespoon of fresh lemon juice the moment you cut them, and arrange them over the caramel immediately — air is what turns them grey. The cream layer then seals them from the air for the rest of the pie’s life. Do not slice the bananas hours ahead and leave them sitting; a banoffee assembled the same day it is served always looks best. One more trick: choose bananas that are yellow with just a few freckles rather than fully brown — they hold their shape and color far better. If you end up with very overripe bananas you cannot use here, they are perfect for baking instead — try our Gordon Ramsay Banana Bread Recipe, which actually wants them soft and sweet.

Can I make banoffee pie ahead of time? Does it freeze?

You can make parts ahead but should assemble it the day you serve it. The crust can be pressed into the dish and frozen for up to a month, and the caramel can be spread over the base a day ahead and refrigerated. But once bananas and cream join the party, the clock starts — the pie keeps well for about 24 hours covered in the fridge, and past that the bananas soften and the base starts to lose its crunch. I do not recommend freezing the finished pie: thawed bananas turn watery and whipped cream weeps, which ruins those pretty layers. If you need a make-ahead dessert for a crowd, pair this with something that actually improves overnight — our Gordon Ramsay Chocolate Cake Recipe holds beautifully for two days and makes a great one-two dessert spread.

How much does this banoffee pie cost to make?

Roughly $12 for the whole pie, or about $1.50 a slice for 8 generous servings — one of the cheapest impressive desserts you can make. The priciest item is the can of dulce de leche at around $4 to $5, followed by the heavy cream; graham crackers, butter, bananas and chocolate from a basic grocery run keep the rest under $6. Compare that to a bakery pie at $20-plus and it is a bargain, especially since this serves a full dinner party. Want a whole dessert table on the same budget? Add our Gordon Ramsay Vanilla Cupcakes Recipe — a dozen cupcakes costs about the same $12 and the two desserts together cover every sweet tooth at the party.

About the Author

Yummy Recipe Ideas — We test Gordon Ramsay-inspired recipes in a real home kitchen and rewrite them for US cooks: cups and tablespoons, honest timings, and step-by-step photos, so every dish works the first time you make it.