Name: Banoffee Pie with Salted Shortbread Crust
Prep time: 15 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 200g salted shortbread biscuits, crushed; 100g unsalted butter, melted; 1 cup dulce de leche or caramel sauce; 3-4 fresh ripe bananas, sliced; 300ml whipped cream, lightly sweetened (optional); Dark chocolate shavings or cocoa powder; Crushed toasted hazelnuts or pecans

If you’re craving a dessert that perfectly blends creamy sweetness with a delightful salty crunch, look no further than the Banoffee Pie with Salted Shortbread Crust. This indulgent treat captures the best of both worlds: the luscious layers of banana and toffee complemented by a buttery, salty shortbread base. Whether you’re preparing it for a special occasion or a cozy night in, this pie promises a crowd-pleasing experience that’s as comforting as it is decadent.

Why You’ll Love This Recipe

Perfect balance of flavors: The salty shortbread crust beautifully offsets the rich, creamy toffee and banana layers.
Simple yet impressive: With straightforward ingredients and steps, it’s a dessert that looks chef-worthy but is easy to make.
Versatile and customizable: You can tweak toppings and presentation to suit your taste or occasion.
Great for any season: It’s just as fitting for summer gatherings as for cozy winter evenings.
Family favorite: This pie has a way of bringing smiles around the table, no matter your crowd.

Ingredients You’ll Need

The magic of Banoffee Pie with Salted Shortbread Crust lies in its simple yet essential ingredients, each playing a key role in creating the perfect texture and flavor harmony.

Salted shortbread biscuits: Use them as the foundation for a crumbly, buttery crust that offers a subtle salty uplift.
Unsalted butter: Melted and mixed with the crushed biscuits for binding the crust while enhancing richness.
Dulce de leche or caramel sauce: This is the star that brings that signature creamy sweetness to the pie.
Fresh ripe bananas: They add freshness, softness, and natural fruit sweetness balancing the richness.
Whipped cream: Light, airy topping that complements the dense filling and adds a lovely silky finish.
Dark chocolate shavings or cocoa powder: An optional garnish for extra flavor depth and visual appeal.

Variations for Banoffee Pie with Salted Shortbread Crust

Love the classic Banoffee Pie with Salted Shortbread Crust but want to make it your own? These simple variations let you personalize it effortlessly, adjusting for dietary needs or flavor preferences.

Vegan version: Substitute butter with coconut oil and use coconut cream whipped topping to keep it plant-based.
Chocolate shortbread crust: Add cocoa powder to the crust mix to introduce a rich chocolate twist.
Nutty addition: Sprinkle crushed toasted hazelnuts or pecans onto the caramel layer for extra crunch.
Berry topping: Add fresh raspberries or strawberries on top to brighten the flavor and add tartness.
Spiced caramel: Infuse the caramel with a pinch of cinnamon or chili powder for a subtle surprise.

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How to Make Banoffee Pie with Salted Shortbread Crust

Step 1: Prepare the Salted Shortbread Crust

Begin by crushing salted shortbread biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and gently crushing with a rolling pin. Combine the crumbs with melted unsalted butter, mixing until you achieve a sandy texture. Press this mixture firmly into the base of your pie tin and refrigerate it for at least 30 minutes to set firmly.

Step 2: Layer the Dulce de Leche

Once the crust is set, spread a generous, even layer of dulce de leche or caramel sauce over the chilled base. This sticky, rich layer forms the luscious centerpiece of your Banoffee Pie with Salted Shortbread Crust.

Step 3: Add the Banana Slices

Slice fresh ripe bananas into even rounds and arrange them neatly on top of the caramel layer. Bananas provide that fresh, fruity contrast which is key to balancing the sweetness and saltiness of the pie.

Step 4: Whip and Spread the Cream

Whip fresh cream to soft peaks, sweetening slightly if desired, then generously dollop or pipe it over the bananas in a smooth, fluffy layer. This final cream layer adds an airy lightness to the dessert.

Step 5: Garnish and Chill

Finish your Banoffee Pie with Salted Shortbread Crust by sprinkling dark chocolate shavings, cocoa powder, or nuts on top to add texture and flavor. Chill the pie for at least 2 hours before slicing to allow the flavors to meld.

Pro Tips for Making Banoffee Pie with Salted Shortbread Crust

Choose perfectly ripe bananas: They should be firm but sweet to avoid sogginess and too much mushiness in the pie.
Use chilled cream: Cold cream whips better, producing a light and stable topping.
Press the crust firmly: This step ensures no crumbling and a solid base that holds up to the luscious toppings.
Homemade caramel option: If possible, make your own dulce de leche by simmering condensed milk for a fresher taste.
Serve chilled: Banoffee Pie with Salted Shortbread Crust tastes best after chilling, which allows each layer to bind beautifully.

How to Serve Banoffee Pie with Salted Shortbread Crust

Garnishes

Add a touch of elegance with chocolate curls, a dusting of cocoa powder, or a sprinkle of toasted nuts that enhance both texture and flavor, making the presentation pop.

Side Dishes

Pair your Banoffee Pie with a cup of freshly brewed coffee, mint-infused iced tea, or a light glass of dessert wine to complement its rich and creamy profile.

Creative Ways to Present

Serve this dessert in individual glass jars layered beautifully for a charming twist, or create bite-sized portions using mini tart pans for a party-ready option that guests will adore.

Make Ahead and Storage

Storing Leftovers

Keep your Banoffee Pie with Salted Shortbread Crust covered tightly in the refrigerator, where it will stay fresh for up to 3 days without compromising texture.

Freezing

Freezing is not recommended for this pie as the banana and cream layers tend to lose texture after thawing, but the crust can be made ahead and frozen separately.

Reheating

This dessert is best enjoyed cold; reheating will alter the cream and banana layers, so serve it directly from the refrigerator for ultimate freshness.

FAQs

Can I use a different crust for this recipe?

Absolutely! While salted shortbread crust adds a unique salty-sweet balance, you can substitute with graham cracker or digestive biscuit crusts for a different texture.

Is there a vegan way to make Banoffee Pie with Salted Shortbread Crust?

Yes, replace butter with coconut oil in the crust and use coconut cream instead of dairy whipped cream, along with a vegan caramel alternative.

How do I prevent the bananas from browning?

To keep bananas fresh-looking, toss the slices gently in lemon juice or layer them quickly right after slicing, then refrigerate promptly.

Can I prepare this pie a day in advance?

Definitely! Making the pie a day ahead allows the flavors to meld beautifully, making it even more delicious when served the next day.

What if I don’t have dulce de leche on hand?

You can substitute with a goodquality caramel sauce or make homemade dulce de leche by simmering sweetened condensed milk until thick and caramel-colored.

Final Thoughts

Banoffee Pie with Salted Shortbread Crust is a dessert that feels like a warm hug with every bite — creamy, sweet, salty, and utterly irresistible. Its ease of preparation combined with show-stopping flavor ensures it will become one of your go-to desserts for any celebration or quiet indulgence. So grab those simple ingredients and treat yourself and your loved ones to a truly unforgettable pie experience!

Banoffee Pie with Salted Shortbread Crust

Author: Brooklyn
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Banoffee Pie with Salted Shortbread Crust is a delicious dessert that perfectly balances creamy sweetness and a delightful salty crunch. Featuring layers of ripe bananas and rich dulce de leche on a buttery salted shortbread crust, topped with whipped cream and optional chocolate or nuts, it’s a comforting and indulgent treat suitable for any season or occasion.

Ingredients

Scale

For the Salted Shortbread Crust

200g salted shortbread biscuits, crushed
100g unsalted butter, melted

For the Filling

1 cup dulce de leche or caramel sauce
3–4 fresh ripe bananas, sliced
300ml whipped cream, lightly sweetened (optional)

Optional Garnishes

Dark chocolate shavings or cocoa powder
Crushed toasted hazelnuts or pecans

Instructions

Prepare the Salted Shortbread Crust: Crush the salted shortbread biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and gently crushing with a rolling pin. Combine the crumbs with melted unsalted butter, mixing until you achieve a sandy texture. Press this mixture firmly into the base of your pie tin and refrigerate for at least 30 minutes to set firmly.
Layer the Dulce de Leche: Once the crust is set, spread a generous, even layer of dulce de leche or caramel sauce over the chilled base. This sticky, rich layer forms the luscious centerpiece of your pie.
Add the Banana Slices: Slice fresh ripe bananas into even rounds and arrange them neatly on top of the caramel layer. Bananas add freshness and a fruity contrast balancing the sweetness and saltiness.
Whip and Spread the Cream: Whip fresh cream to soft peaks, sweetening slightly if desired, then generously dollop or pipe it over the bananas in a smooth, fluffy layer. This final cream layer adds airy lightness to the dessert.
Garnish and Chill: Sprinkle dark chocolate shavings, cocoa powder, or nuts on top to add texture and flavor. Chill the pie for at least 2 hours before slicing to allow the flavors to meld.