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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
Total Time 2 hours 25 minutes
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.