Vegan banoffee pie, an incredibly delicious pie that will curb your sweet tooth. This vegan banoffee pie is made with a buttery biscoff crust, filled with caramel sauce, slices of banana, and topped with coconut whipped cream. If you haven’t tried this dessert before, you’re seriously missing out.
- 1 pack – Biscoff cookies
- 84g (6 tablespoons) – vegan butter, melted
- 70g (5 tablespoons) – vegan butter
- 100g (1/2 cup) – brown sugar
- 150g (1/2 cup) – condensed milk
- 1/2 teaspoon – salt
- 1 tablespoon – non-dairy milk, lukewarm
- 1 can – Nature’s Charm Coconut Whip Cream, chilled in the fridge for 5 hours
- ¼ cup – powdered sugar, sifted
- 1 pack – Whip It, https://amzn.to/3u3HYQt see notes
- 1 teaspoon – vanilla extract
- 1–2 medium bananas, thinly sliced
- Chocolate bar, for toppings
- Food scale
- Measuring spoons
- 8-inch loose bottom tart pan or pie pan
- Food processor
- Straight-sided and flat bottom drinking glass or something similar
- Small saucepan
- Instant read thermometer or candy thermometer
- Electric hand mixer or stand mixer
- Large bowl
- Rubber spatula
- Vegetable peeler
- Preheat the oven to 350° Fahrenheit.
- Next, blitz the Biscoff cookies in a food processor to a fine texture. While the food processor is running, slowly pour the melted butter until fully incorporated with the cookies. You want it to resemble wet sand.
- Pour the crust mixture into a loose-bottom tart pan, and spread it evenly with a spoon.
- Using a straight-sided measuring cup or drinking glass to press onto the bottom and then the sides. I like to press the sides with both my hands, one hand pressing up against sides and the other hand pressing against the top. This helps compact the edges of the crust.
- Then continue to press onto the bottom of the pan, until you get a smooth even surface.
- Carefully place the tart pan on a baking sheet and bake the crust for 10-12 minutes, or until beginning to brown around the edges. Remove from the oven and cool completely before adding any filling.
- In a small saucepan, melt the butter over medium heat. Then add in the brown sugar, and using a heatproof silicone whisk, mix it in with the melted butter. Continue to heat the mixture, until the brown sugar has dissolved.
- Next, add in the condensed milk and non-dairy milk, and whisk until fully incorporated. Continue to stir until the mixture registers 230° Fahrenheit on a candy thermometer or instant-read thermometer.
- Remove the pan from the heat, and gently pour it into the cooled tart shell. Transfer to the fridge and allow it to sit for 30 minutes.
Whipped Cream (see notes):
- Pour the can of the chilled Nature’s Charm Coconut Whip Cream into a large bowl.
- With an electric hand mixer, whip the coconut cream on the highest setting for about 1-2 minutes. Whip until it gets a bit of volume and has soft peaks.
- Next, sift in the powdered sugar, one pack of Whip It, and vanilla extract.
- Start on a slow setting and mix until everything is well combined. Put your mixer on high and whip until it can hold a medium peak, about another 1-2 minutes.
- Cover the bowl, and place it in the fridge until ready to use.
- Slice the banana into thin slices. Then remove the tart shell from the fridge, and lay the banana slices over the caramel.
- Remove the whipped coconut cream from the fridge and gently spread it over the top of the bananas.
- Carefully shave a chocolate bar over the top.
- If you’re using a loose bottom tart tin, gently remove the pie from the tin before serving. If you’re using a pie pan, you can leave it in there. Serve and enjoy!
- You can use vegan graham crackers for the crust if you prefer.
- If you can’t find a Nature’s Charm Coconut Whipping Cream, you can you any premade whipped cream. It’ll save you time too!
- If you don’t have a food processor to crush the cookies, you can place them in a sturdy zipped bag and smash it with a rolling pin or something heavy, unit you get a fine sandy crumb. Then mix in the melted butter.
- If you prefer more caramel sauce, you can double the ingredients. I prefer more bananas in mine!
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