Vegan banoffee pie, an incredibly delicious pie that will curb your sweet tooth. 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.
What is a banoffee pie?
Well, the name “banoffee” is a combination of the words banana and toffee! This English dessert pie that's filled with bananas, cream, and a thick caramel sauce or toffee over a buttery biscuit base. Some variations contain coffee and even chocolate!
Funny enough, the first time I tried banoffee pie was in the Philippines! My roommates brought me to this particular restaurant that's famous for its banoffee pie. (If you're from the Philippines, you might know what restaurant I'm talking about) Anyway, my roommates could not stop raving about this pie. So, when I finally tried it, it blew me away. It was so delicious! You would think that the caramel sauce would be overly sweet, however, the banana cuts through the sweetness and keeps all the flavors balanced.
It was then I knew that I was hooked. However, since moving away from the Philippines, I haven’t had banoffee pie ever again. Yup, not even here in the United States. One day, I was craving for it, and I knew I had to remake it! Now, this might not be as traditional as the English make it, but I’m taking it as inspiration for my recipe.
How to assemble a banoffee pie:
Pour the crust mixture into a loose-bottom tart pan, and spread it evenly with a spoon. Then, using a straight-sided measuring cup or drinking glass to press onto the bottom and then the sides. Bake at 350° Fahrenheit for 10-12 minutes and allow to cool.
Pour the caramel, allow it to cool. Then add in the sliced bananas.
Top with whipped cream and chocolate shavings.
Top tips for making vegan banoffee pie:
- You need a 9-inch tart tin or pie dish to make this recipe
- A food process will be your best friend. You’ll need to blitz the cookies into a fine crumb.
- Use a flat bottomed measuring cup or drinking glass to pack the cookies tightly into the tart tin or pie dish.
- Use a food thermometer to accurately measure the heat of the caramel as you cook it. You need it to reach 230° Fahrenheit to get it to a softball stage.
- Double the caramel if you prefer more, I like more bananas, hence why the recipe uses only a thin layer of caramel.
- Use Whip-It https://amzn.to/3u3HYQt or any cream stabilizer. Since most coconut creams can’t stand on their own for very long a cream stabilizer will help with that. Skip this if you’re using a premade whipped cream.
If you enjoyed this recipe, check out these other recipes:
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!
📖 Recipe
Vegan Banoffee Pie
Equipment
- Measuring spoons
- 8-inch loose bottom tart pan or pie pan
- Flat bottom drinking glass with straight sides
- Small saucepan
- Instant read thermometer or candy thermometer
- Large bowl
- Rubber spatula
- Vegetable peeler
Ingredients
Crust:
- 1 pack Biscoff cookies
- 84 grams vegan butter, melted
Caramel:
- 70 grams vegan butter
- 100 grams brown sugar
- 150 grams Vegan sweetened condensed milk
- ½ teaspoon salt
- 1 tablespoon non-dairy milk (lukewarm)
Whipped Cream:
- 1 pint Dairy-free whipping cream
- 35 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Other:
- 1-2 medium bananas (thinly sliced)
- Chocolate bar (for toppings)
Instructions
Crust:
- 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.
Caramel:
- 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 Silk Dairy-free Heavy Whipping Cream into a large bowl. With an electric hand mixer, mix 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 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.
Assembly:
- 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!
Notes
- 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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