Vegan Banoffee Pie
The BEST vegan banoffee pie with an easy graham cracker crust and no date caramel. An absolute taste explosion!
Servings: 12
Ingredients
Crust
- ~2 cups (200g) plain sweet cookies, gluten free if needed (note 1)
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Caramel filling:
- 2 cups (385g) dark brown sugar, or coconut sugar
- 1 cup (240g) thick scoopable canned coconut cream
- ¼ cup (30g) cornstarch / corn flour
- 2 tablespoons (30g) vegan butter
To assemble:
- 400g dairy-free whipping cream, of choice
- 3 medium-size bananas, sliced
- 2 tablespoons vegan chocolate, shaved (optional)
Instructions
To make the crust:
- Preheat your oven to 180°C (350°F).
- Add the cookies to a food processor and pulse until fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of a 20 cm (8 inch) greased pie dish.
- Bake your pie crust in the oven for 10 minutes or until slightly golden brown. If your crust has sunk a little, simply use a spoon to level the crust again while it's warm.
To make the filling:
- Add the sugar, coconut cream, corn flour / starch and butter to a medium-size saucepan over medium heat. Simmer the mixture for 10 minutes and set aside to thicken (note 2).
- The caramel is ready when it thickly coats the back of a spatula. If you want to test the consistency of the caramel, drop a little caramel in a glass of iced water and wait 5-10 seconds. This will predict the consistency of your caramel!
- When the caramel has cooled down slightly (just not boiling hot), pour it into the graham cracker crust and set aside to chill in the fridge for at least 2 hours.
To assemble:
- When the caramel is slightly firm to the touch, you can assemble the rest of the pie.
- Whip your dairy-free cream according to packet instructions.
- Layer the bananas on top of the caramel. Spoon the whipped cream on top and decorate with shaved chocolate if desired.
- Serve the pie immediately or store in the fridge for a few hours until needed. Leftovers can be kept in the fridge for up to 2 days.
Notes
- For a graham cracker crust, use 200g of plain graham crackers and 3 tablespoons of granulated sugar of choice.
- If you heat the caramel too high, it may seperate. However, this is easily fixed! Allow the caramel to cool down then mix the oil back into the caramel.
Nutrition
Serving: 1 slice | Calories: 441kcal | Carbohydrates: 49g | Protein: 3g | Fat: 28g | Cholesterol: 3mg | Sodium: 209mg | Potassium: 298mg | Fiber: 2g | Sugar: 27g | Vitamin A: 366IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!