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If you think banoffee pie is just bananas and caramel in a pie crust, you are NOT prepared for what happens when you add this ridiculously creamy Paula Deen inspired banana cream filling.
This easy banoffee pie recipe with Creamy Banana Pudding Filling starts with a buttery graham cracker crust layered with fresh bananas and thick dulce de leche that gets topped with the fluffiest banana pudding-inspired vanilla cream filling. It’s creamy, caramel-y, and one of our absolute FAVORITE pies.
And I mean favorite ever.
Classic banoffee pie is already pretty genius—bananas, toffee and whipped cream—but years ago we took things a little further and added a creamy vanilla pudding layer inspired by Paula Deen’s famous banana pudding.
Ohhhh my goodness.
You still get that unmistakable banana and dulce de leche combination, but the fluffy filling keeps the pie from feeling like you’re eating straight caramel with a fork. Although, let’s be honest, I’ve made worse decisions.
QUICK LOOK
- Flavor: Banana + dulce de leche + vanilla cream
- Crust: Buttery graham cracker
- Prep: About 20 minutes
- Style: Banoffee pie with a creamy banana pudding twist
- Difficulty: Easy
- Make Ahead: Yes
- Best For: Holidays, Thanksgiving, parties
What Is Banoffee Pie?
Banoffee pie is a British dessert traditionally made with bananas, toffee and whipped cream in a crumb or pastry crust. The name “banoffee” combines “banana” and “toffee.”
Our version keeps those classic flavors but swaps the simple whipped cream topping for a banana pudding-inspired vanilla filling made with cream cheese, sweetened condensed milk and whipped cream.
It’s not completely traditional, but it is creamier, fluffier and, in our opinion, even better.
Why You’ll Love This Banoffee Pie
- Bananas + dulce de leche: Sweet bananas and rich, caramel-like dulce de leche are ridiculously good together.
- Our banana pudding twist: Vanilla pudding, cream cheese and whipped topping make this version extra creamy and fluffy.
- Easy graham cracker crust: No rolling, crimping or traditional pie dough required.
- Perfect make-ahead dessert: Assemble it ahead of time and keep it chilled until you’re ready to serve.
- Holiday worthy: Easy enough for any day but absolutely deserving of a spot next to the pies at Thanksgiving.
Ingredients You’ll Need
- Graham cracker crumbs: The base of our buttery homemade graham cracker crust.
- Granulated sugar: Adds just enough sweetness to the crust and helps it hold together.
- Salt: A little salt balances the sweetness.
- Butter: Melted butter binds the graham cracker crumbs and gives the crust that rich, buttery flavor.
- French vanilla instant pudding: Gives the filling its thick, fluffy texture. Be sure to use instant pudding, not cook-and-serve.
- Milk: Whisked with the pudding mix for the creamy filling. Any milk will do.
- Cream cheese: Adds richness and a little tang that balances all that sweet.
- Sweetened condensed milk: Makes the cream filling extra rich and smooth.
- Cool Whip: Keeps the filling wonderfully light and fluffy. You can substitute 1½ cups of sweetened homemade whipped cream if you prefer.
- Bananas: Look for ripe yellow bananas that are sweet but still firm enough to slice.
- Dulce de leche: The star of banoffee pie! It’s like thick caramel with a deeper milky flavor than regular caramel sauce.
How to Make Banoffee Pie
- Make the graham cracker crust. Combine the graham cracker crumbs, sugar, salt and melted butter. Press firmly into a deep-dish 9-inch pie plate and bake at 350°F for 8–10 minutes. Cool completely.
- Make the pudding. Whisk the instant pudding mix and milk together in a separate bowl. Don’t skip this step (see below)!
- Make the cream cheese filling. Beat the softened cream cheese until completely smooth, then beat in the sweetened condensed milk.
- Combine. Stir the prepared pudding into the cream cheese mixture until smooth.
- Fold in the whipped topping. Start with about one-third of the Cool Whip, gently folding it into the filling. Add the remaining whipped topping and continue folding just until combined so the filling stays light and fluffy.
- Layer the pie. Arrange the sliced bananas over the cooled crust, then spread the dulce de leche over the bananas.
- Add the creamy pudding layer. Spoon the vanilla cream cheese filling over the dulce de leche and smooth the top.
- Chill. Refrigerate for at least 2–4 hours, or overnight, before slicing.
- PRO TIP: For clean slices, use a sharp knife and wipe it clean between cuts.
- Finish and serve. Drizzle with the reserved dulce de leche and add sliced bananas or whipped cream just before serving.
The Secret to a Banoffee Pie Filling That Sets
Mix the instant pudding and milk together BEFORE adding them to the cream cheese mixture.
Don’t be tempted to throw everything into one bowl! Preparing the pudding separately is what helps the filling set instead of turning runny.
Banoffee Pie Troubleshooting
Here’s the best part—you don’t need lemon juice!
The bananas stay surprisingly fresh because they’re sealed between the dulce de leche and creamy filling. Cover the bananas completely with dulce de leche, then spread the filling all the way to the edges to seal them in.
Make sure you used instant French vanilla pudding, mixed the pudding and milk separately, and chilled the finished pie completely before slicing.
Start with properly softened cream cheese and beat it completely smooth before adding the sweetened condensed milk.
Forgot to soften it? Leave the foil-wrapped cream cheese under warm water for a few minutes until softened.
Warm it for about 15 seconds. You want it soft enough to spread gently over the bananas without moving them around.
If you haven’t pressed the crumbs together tightly they will bake loosely. Instead, crush the crumbs finely + use the full amount of butter + firmly compact the crust with the bottom of a measuring cup + bake it + cool completely.
Is Dulce de Leche the Same as Caramel?
Not quite!
Caramel is traditionally made by cooking sugar until it caramelizes, often with butter or cream added afterward.
Dulce de leche is made by slowly heating sweetened milk until the milk and sugar caramelize together. The result is thick and creamy with a rich, caramelized milk flavor.
You can grab a can at the grocery store or make our homemade dulce de leche with just one ingredient.
Make Ahead and Storage
Banoffee pie is a great make-ahead dessert (hello, Thanksgiving!). Assemble it several hours or up to one day before serving and keep it refrigerated. Add fresh banana slices, whipped cream and dulce de leche drizzle just before serving.
You can also bake the graham cracker crust 1–2 days ahead and keep it covered until you’re ready to assemble the pie.
Store leftovers covered in the refrigerator for up to 3–4 days, although the bananas are best within the first day or two.
Making Ahead…
| When | What to do |
|---|---|
| 1–2 days ahead | Make and bake the graham cracker crust |
| 1 day ahead | Prepare the creamy pudding filling and assemble the pie. Store in fridge. |
| Just before serving | Add fresh banana garnish, whipped cream and dulce de leche drizzle |
| Slice | Enjoy! |
Banoffee Pie FAQs
Yes! The filling requires no cooking, so use a store-bought graham cracker crust to make this an easy no-bake banoffee pie. We prefer baking our homemade crust briefly for better flavor and structure.
I’d stick with dulce de leche if possible. It’s thicker and creamier than many caramel sauces and gives you a much more defined layer.
I wouldn’t recommend it. The bananas and creamy filling don’t have the same texture once thawed.
If you’ve never made banoffee pie, let this be your sign. That buttery graham cracker crust with fresh bananas, thick dulce de leche and our fluffy banana pudding-inspired cream layer is just RIDICULOUS.
We’ve loved this pie for years, and after one bite you’ll understand why. Just don’t expect leftovers.
More EASY PIE RECIPES:
Watch How This Banoffee Pie is Made…
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