Toffee Banoffee Pie

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Toffee Banoffee Pie is a twist on the classic with a toffee crunch, fresh bananas, and dulce de leche —all in a buttery honey shortbread crust.

Prep Time20

Cooling Time1 30

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: Toffee Banoffee Pie

Servings: servings

Preheat your oven to 375°F (190°C).
In a large mixing bowl, use a hand mixer to beat 1/2 cup unsalted butter (softened), 2 tablespoons honey, 2 tablespoons brown sugar, and 1 teaspoon vanilla extract together until creamy and well combined.
Gradually add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture, mixing just until combined. The dough should be crumbly—avoid overmixing.
Firmly press the dough into a 9-inch standard pie dish, ensuring an even layer.
Bake for 7–10 minutes, or until the crust is lightly golden. Set aside to cool completely.

Spread the 1 (13.4-ounce can) Dulce de Leche out evenly over the cooled shortbread crust.
Sprinkle 1/2 cup toffee bits onto the Dulce de Leche layer.
Arrange the banana slices evenly over the toffee bits and dulce de leche. Sprinkle with the remaining 1/2 cup toffee bits.

In a large mixing bowl, use a hand mixer to whip 3 cups heavy cream, 1/3 cup powdered sugar, and 2 teaspoons vanilla extract on medium-high speed until stiff peaks form. This should take about 3–5 minutes. Set aside.
Spread the whipped cream evenly over the banana layer. Chill in the refrigerator for at least 1 hour before serving.
Decorate the top with chocolate shavings or toffee bits.