Banoffee pie with white chocolate mousse

No-bake Banoffee pie with white chocolate mousse topping

The most delicious no-bake banoffee pie recipe with a cloudy white chocolate mousse topping and buttery cookie base is a showstopping dessert.
Course Dessert, No-bake dessert, Pie
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 -12
Author Alida Ryder


for the white chocolate mousse

  • 1/4 cup sugar
  • 1/4 cup water
  • 2 egg whites
  • 75 g white chocolate melted
  • 1 cup whipping cream whipped to stiff peaks

for the base

  • 4 cups approx 400g cookies cookie crumbs
  • 1/2 cup salted butter melted

for the caramel filling

  • 1 x 400g can dulce de leche/caramel treat
  • 250 ml whipping cream
  • juice of 1/2 lemon
  • 3 large bananas sliced

to serve

  • dark chocolate grated


  • To make the white chocolate mousse, combine the sugar and water in a small saucepan and bring to a boil. Allow to cook for 5 minutes until the mixture is syrupy.
  • While the syrup is boiling, whisk the egg whites until stiff peaks form.
  • Pour the hot syrup into the egg whites in a thin, steady stream whilst continuously whisking until the mixture is thick and glossy.
  • Pour in the white chocolate and whisk well then fold in the whipped cream.
  • Transfer the mousse to a piping bag fitted with your desired nozzle and place in the fridge to chill.
  • To make the base, combine the cookie crumbs with the melted butter and press into the base of a +- 20cm loose-bottomed cake pan.
  • Place in the fridge to chill for 20 minutes.
  • To make the filling, whisk the cream until thick then whip in the caramel and lemon juice.
  • When the base has set, slice the bananas and place them into the prepared base. Pour over the filling and place in the fridge to set for 1 hour.
  • When 1 hour has passed, pipe the chocolate mousse onto the pie and place back in the fridge to set for at least 4 hours but preferably over night.
  • When you are ready to serve, grate over a little dark chocolate and slice.