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5 from 1 vote

Vegan Banoffee Pie

The BEST vegan banoffee pie with an easy graham cracker crust and no date caramel. An absolute taste explosion!
Prep Time20 mins
Cook Time20 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Cuisine: American, Vegan
Servings: 12
Author: Anthea

Ingredients

Crust

Caramel filling:

To assemble:

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

  1. For a graham cracker crust, use 200g of plain graham crackers and 3 tablespoons of granulated sugar of choice.
  2. 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!