Gluten-Free Classic Banoffee Pie

Indulge in the ultimate dessert experience with this Gluten-Free Classic Banoffee Pie, a decadent twist on the beloved British favorite. Featuring a buttery gluten-free digestive biscuit crust, luscious homemade dulce de leche, perfectly ripe banana slices, and a cloud-like layer of vanilla-scented whipped cream, this no-bake dessert is as stunning as it is delicious. Topped with optional dark chocolate shavings for a touch of elegance, this recipe is ideal for those avoiding gluten without compromising on flavor or indulgence. With just 30 minutes of prep time and a few simple steps, this show-stopping dessert is perfect for any occasion, from casual family gatherings to special celebrations. Serve chilled and watch it disappear—satisfaction guaranteed!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams gluten-free digestive biscuits
• 100 grams unsalted butter
• 400 grams sweetened condensed milk
• 3 large ripe bananas
• 300 ml heavy whipping cream
• 50 grams powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons dark chocolate shavings (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

To make the biscuit base, place the gluten-free digestive biscuits in a food processor and pulse until they resemble fine crumbs.

Step 3

Melt the butter in a saucepan over low heat or in a microwave. Add the melted butter to the biscuit crumbs and mix well to combine.

Step 4

Transfer the crumb mixture to a 9-inch (23 cm) springform pan. Press firmly into the base and a little up the sides to create an even layer. Place in the refrigerator to set while preparing the filling.

Step 5

For the caramel filling, pour the sweetened condensed milk into a heatproof pie dish. Cover with foil and place this dish in a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the pie dish.

Step 6

Bake the condensed milk in the preheated oven for about 30 minutes or until it turns a deep golden color, stirring once or twice.

Step 7

Carefully remove from the oven and let it cool slightly. This will be your dulce de leche.

Step 8

Take the biscuit base from the fridge and pour the dulce de leche over it, spreading evenly.

Step 9

Slice the bananas and lay them evenly over the dulce de leche layer.

Step 10

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 11

Spread the whipped cream over the bananas, smoothing out with a spatula.

Step 12

Sprinkle dark chocolate shavings on top, if using.

Step 13

Chill the banoffee pie in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Serving size	1472.8 grams (1472.8g)

Amount per serving	% Daily Value*
Calories	4569

Total Fat 265.30g	340%
Saturated Fat 147.80g	739%
Polyunsaturated Fat 1.30g
Cholesterol 657mg	219%
Sodium 1294mg	56%
Total Carbohydrate 501.10g	182%
Dietary Fiber 18.40g	66%
Total Sugars 374.40g
Protein 50.70g	101%

Vitamin D 32IU	160%
Calcium 1257mg	97%
Iron 6mg	35%
Potassium 3228mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 4.4%

Carbs: 43.6%