This Vegan Banoffee Pie is a dream dessert! It features a graham cracker crust, layered with vegan dulce de leche, banana slices, and topped with vegan whipped cream. It’s easy to make and tastes absolutely indulgent.
This heavenly pie combines the rich flavors of toffee, bananas, and luscious vegan cream on a crispy, buttery vegan crust. Whether you’re vegan or just exploring new desserts, this pie will leave you wanting more.
Tips for Making Vegan Banoffee Pie
- Crushing Biscuits: Instead of a food processor, put the graham crackers in a ziplock bag and crush them with a rolling pin.
- Preventing Banana Browning: Brush banana slices with lemon juice to keep them from browning. However, if covered well with cream and dulce de leche, they shouldn’t brown.
- Whipped Cream: Make the whipped cream just before assembling the pie to keep it from deflating.
- Tart Pan: Use a tart pan with a removable bottom for easy serving.
Vegan Banoffee Pie
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 225 grams
- 2 tbsp brown sugar 24 grams
- 7 tbsp vegan butter 113 grams
Vegan Dulce de Leche
- 1/3 cup brown sugar 71 grams
- 1/2 cup sweetened condensed coconut milk 174 grams
- 1/2 cup coconut butter 112 grams
- 1/2 cup coconut cream 112 grams
- 3 tbsp nut butter cashew or almond
Whipped Cream
- 1 1/2 cup plant cream 354 ml, like Country Crock
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
To Assemble
- 2 bananas
- Vegan chocolate
Instructions
Graham Cracker Crust
- Preheat the oven to 325ºF.
- Process the graham crackers into fine crumbs using a food processor or by crushing them in a ziplock bag with a rolling pin.
- Melt the vegan butter in the microwave in 15second intervals until completely melted.
- Mix the graham cracker crumbs, brown sugar, and melted butter.
- Press the mixture into the bottom of a 9inch round pan.
- Bake for 15 minutes. Let it cool completely.
Vegan Dulce de Leche
- Combine all ingredients in a medium pot.
- Stir over medium heat until the mixture boils.
- Once boiling, remove from heat and let it cool for 30 minutes to an hour until soft but spreadable.
- Add a dash of sea salt for salted dulce de leche, if desired.
- If made ahead, store in the fridge. Microwave in 10second intervals until soft before using.
Whipped Cream
- Chill the bowl and whisk in the fridge or freezer for 515 minutes.
- Add cold plant cream and powdered sugar to the bowl. Whip on mediumhigh speed until stiff peaks form, about 4 minutes.
To Assemble
- Slice the bananas.
- Pour the dulce de leche over the cooled pie crust.
- Layer the banana slices on top of the dulce de leche.
- Pipe the whipped cream on top using a piping bag fitted with a star tip.
- Use a vegetable peeler to create chocolate shavings from a vegan chocolate bar for decoration.
- Refrigerate the pie for at least 2 hours before serving.
Notes
- Store the pie in the fridge for up to 3 days.
- Graham Crackers: You can use vegan graham crackers like Keebler’s or Nabisco’s. Outside the USA, use vegan digestive cookies.
- Whipped Cream: Country Crock plant cream works well. If unavailable, try coconut cream (refrigerate a can overnight and use only the solid part). Other plant creams like Silk may not whip well.
- Dulce de Leche: Vegan caramel sauce can substitute for dulce de leche. Use storebought or homemade.