Vegan Banoffee Pie
Servings 8
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.