Graham Cracker crust filled with Dulce De Leche and topped with fresh whipped cream makes these Mini Banoffee Pies irresistible!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

For the crust

  • 8 graham crackers [around 1.25 cups + 2 tablespoons of crumbs]
  • 4 tablespoons unsalted butter
  • 2.5 teaspoons granulated white sugar

Filling

  • 7 tablespoons dulce de leche [i used store bought]
  • 1 tablespoon milk [optional if dulce de leche is thick to spread]
  • 1 banana (large, cut into slices or 2 small bananas)

Topping

  • 1 cup heavy cream
  • 2 tablespoons granulated white sugar
  • ½ teaspoon vanilla extract
  • chocolate shavings (to garnish)
  • toffee bits (to garnish)
  • banana slices (to garnish)

Method

Make the crust

  1. Preheat your oven to 325 F degrees. Very lightly grease 2 mini springform pans with butter or oil. Set aside.
  2. Pulse the graham crackers in a food processor to fine crumbs.
  3. Melt unsalted butter in a microwave.
  4. In a bowl add the graham cracker crumbs, melted butter and 2.5 teaspoons of granulated white sugar.
  5. Mix everything together till well combined, the crumbs should be moistened.
  6. Divide the crumbs equally into the 2 mini springform pans.
  7. Using a spoon or your fingers, press the crumbs firmly into the pan.
  8. Bake at 325 F degrees for 5 minutes.
  9. Take the crust out of the oven and let it cool.

Filling

  1. Measure 7 tablespoons of dulce de leche into a bowl.
  2. Add 1 tablespoon of milk to it. [optional, add only if dulce de leche is very thick to spread]
  3. Microwave the mixture in the microwave for 30-45 seconds.
  4. Mix till dulce de leche and milk are well combined.
  5. Spread onto the cooled crust [divide equally].
  6. Keep the crust in the refrigerator for 20-30 minutes, this gives dulce de leche a little time to set.

Make the whipped cream

  1. Before you make the whipping cream, chill the bowl and the whisk attachment in the refrigerator for 15-20 minutes. Add cream to the chilled bowl.
  2. Start beating the cream at high speed using the whisk attachment of your stand mixer or using your hand mixer.
  3. Once the cream starts foaming up, add the granulated white sugar and vanilla extract.
  4. Beat the cream till it forms stiff peaks.

Arrange and garnish

  1. Take out the pans from the refrigerator and top the dulce de leche with sliced bananas.
  2. Top with fresh whipped cream.
  3. Garnish with additional banana slices, shaved chocolate and toffee bits.
  4. Chill for at least 2 hours before serving!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.