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Easy Banoffee Cream Pie pairs the short cut of dulce de leche with the twist of adding cream cheese. A drizzle of Nutella syrup takes it over the top!

Easy Banoffee Cream Pie

Servings 8 -12 servings


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 6 Tablespoons melted salted butter

For the filling:

  • 1 8 ounce block cream cheese, room temperature
  • 1 13.4 ounce can of dulce de leche (about 1 1/4 cups)
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 3 large bananas

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioner's sugar
  • Toffee chips for sprinkling
  • Additional banana slices for garnish

For the Nutella sauce:

  • Nutella
  • milk


  1. Preheat oven to 350 degrees F.
  2. Mix graham cracker crumbs, brown sugar and melted butter until fully combined.
  3. Press crumbs into a 9" deep dish pie pan and bake for 8 minutes to set. Allow to cool completely. (You can turn the oven off once your crust has baked. You won't need it again for this recipe.)
  4. In a medium bowl, beat cream cheese, dulce de leche, brown sugar and salt until fully combined and fluffy, about 2-3 minutes. Spread evenly into cooled pie shell.
  5. Cut bananas into 1/4" slices and arrange evenly over cream cheese filling.
  6. With an electric mixer, whip the heavy cream until thickened. Add the powdered sugar and continue whipping until you have medium peaks. You want a soft and fluffy mixture that holds some shape. (When you lift the beaters, the peaks should rise up and curl over.)
  7. Spread the whipped cream over the banana layer, insuring you cover the bananas and seal the top completely to the edges. This will help protect the bananas from air exposure which will brown them.
  8. Sprinkle with toffee chips. Refrigerate for at least 4 hours.
  9. To make Nutella sauce, mix a spoonful of Nutella with a splash of milk (see notes for quantities) and heat in the microwave for a few seconds, just until the milk warms. Don't over heat! It took me 5 seconds of heating. Stir or whisk until the mixture comes together and is fully combined. Adjust quantities as desired adding more Nutella or milk to make it thicker or thinner.
  10. To serve, top each piece of pie with fresh banana slices and a drizzle of Nutella syrup.

Recipe Notes

*If you use a food processor to crush your graham crackers, just add the brown sugar and melted butter to the crumbs and pulse until fully combined.

*You can make this even easier and take another shortcut...just buy a premade graham cracker crust.

*I always use Philadelphia brand cream cheese. It gives me the creamiest texture.

*It's not necessary to arrange your bananas in a pretty design. You can just scatter them evenly over the filling. I used three large bananas. You can add more. I might use four next time.

*For the Nutella sauce, I mixed a Tablespoon of Nutella with 1 teaspoon of milk. That was enough for a nice drizzle on four servings. I made just enough for whatever I served that day and made a fresh batch the next day. Double or triple if you want to make a larger batch. Basically, you're just loosening up the mixture so that it's drizzling consistency. It's a delicious addition and well worth the few seconds to make. If you make a lot and have leftovers, you can store the syrup covered in the refrigerator and then reheat for a couple of seconds to loosen it back up.

*I cut my pie before waiting the full 4 hours. It's delicious but makes for messier slices, which were the ones photographed in the post.The slices I cut the next day came out beautifully. Be patient and wait until the pie is fully set for the cleanest slices.

*This pie stored well in the refrigerator for up to 3 days. There was enough powdered sugar in the whipped topping to keep it stable. I left it uncovered so as not to ruin the top, but be careful if you have any strong food smells (like garlic or onion) in your refrigerator as your pie could pick up these flavors.

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