Absolutely delicious, this No Bake Coffee Banoffee Pie is one of those desserts that’ll have you eating it directly from the pan, never fully realizing how much you’ve actually had until you look down. Sweet and light, this pie is incredibly easy to make (it is no bake after all!), and is layered with dulce de leche and a double layer of slice bananas with a silky coffee and vanilla cream in the middle. Topped with soft whipped cream, each bite is sure to lead to another.
As always, I am all about anything that stems from a British baking inspiration. This Coffee Banoffee Pie is just the latest of my obsessions. Part banoffee and part banana cream pie, this no-bake treat has a filling that’s silky and sweet, somewhat oozy from the dulce de leche, and utterly indulgent while also being light thanks to the whipped cream and sliced bananas throughout.
The crust is nice and simple. Cookie crumbs–I used vanilla wafers but graham cracker or digestive biscuit crumbs will work beautifully as well–are mixed with a little bit of dark brown sugar for a deep, rich flavor that goes well with the bananas, and melted butter. Pat it all into the springform pan and just leave it to chill and set so that the crust can hold in all the glorious filling.
Once you have the crust, layer the pie with dulce de leche on the bottom, slices of fresh banana, and then the coffee and vanilla cream which comes together and thickens pretty quickly. Chill it all again until the cream is cool and set, then layer with more banana slices, soft peak whipped cream, and top with some chocolate curls or shavings.
For the shavings, I just grabbed a couple of chocolate bars–one dark and one milk–and used a regular old kitchen peeler along the sides. The dark chocolate comes out in shavings while the milk curls as you peel away from it, creating a garnish that’s simple yet stunning (and delicious!).
| Prep Time | 15 minutes |
| Passive Time | 3 hours |
| Servings |
servings
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- 380 grams dulce de leche (13.4 ounces/1 can)
- 4-6 bananas sliced
- 473 mL whole milk
- 120 grams granulated sugar divided in half
- 2 grams instant coffee (dissolved in 2 Tbsp hot water)
- 2 egg yolks
- 1 egg large
- 40 grams corn starch
- 1 Tbsp vanilla bean paste or vanilla extract
- 2 Tbsp unsalted butter cold
- 1 cup heavy whipping cream
- 2 Tbsp granulated sugar
- dark and milk chocolate shavings for the top
Ingredients
Coffee Banoffee Pie Filling
Whipped Cream
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- Remove the chilled crust from the refrigerator and spread dulce de leche over the bottom. Layer with slices of 3-4 bananas. Set aside while you make the cream.
- In a large saucepan over medium heat, whisk together the whole milk and 60 grams of granulated sugar until it just begins to boil. Stir in the dissolved instant coffee.
- While the milk and sugar are warming, whisk together the eggs in a large bowl. Sift in the corn starch and other 60 grams of granulated sugar and whisk until fully combined and light in color.
- Temper the eggs by adding the warm milk a little at a time, whisking after each addition until the milk is fully incorporated into the eggs. Return the mixture to the saucepan, add in the vanilla paste or the vanilla extract, and continue to cook over medium heat whisking constantly.
- Once thickened, whisk in the butter 1 Tbsp at a time until melted. The cream will look smoother and shinier. Remove from the stove and pour the cream over the dulce de leche and bananas. Chill for at least 1 hour. Top the cream with another 1-2 sliced bananas.
- Using a stand mixer fitted with a whisk attachment, or a hand mixer with a whisk attachment, whisk together the heavy whipping cream and granulated sugar until the cream begins to thicken and you get soft peaks. Spread/dollop the whipped cream over the top of the chilled pie. Top with chocolate shavings, remove from the springform pan, slice, and serve.