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Vegan Banoffee Pie

Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
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.