Description
This Vegan Banoffee Pie is a luscious, dairy-free dessert featuring a crunchy cookie crust, a rich coconut caramel filling, fresh bananas, and topped with whipped dairy-free cream and optional vegan chocolate shavings. Perfect for those seeking a plant-based treat that’s both indulgent and satisfying.
Ingredients
Scale
Crust
- ~2 cups (200g) plain sweet cookies (gluten free if needed)
- 1/3 cup (75g) vegan butter, margarine or coconut oil, melted
Filling
- 2 cups (385g) dark brown sugar (or coconut sugar)
- 1 cup (240g) thick scoopable canned coconut cream
- 1/4 cup (30g) cornstarch / corn flour
- 2 tablespoons (30g) vegan butter
Topping
- 400g dairy-free whipping cream (of choice)
- 3 medium-size bananas (sliced)
- 2 tablespoons vegan chocolate (shaved, optional)
Instructions
- Make the crust: Preheat your oven to 180°C (350°F). Place the cookies in a food processor and pulse until they become fine crumbs. Add the melted vegan butter and pulse again until the mixture is combined. Firmly press this mixture into the bottom of a greased 20 cm (8 inch) pie dish.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes or until slightly golden brown. If the crust sinks, use a spoon to gently press it back into an even layer while it is still warm.
- Prepare the filling: In a medium saucepan over medium heat, combine the dark brown sugar, coconut cream, cornstarch, and vegan butter. Simmer this mixture gently for 10 minutes, stirring frequently to prevent burning, until the caramel is thick and coats the back of a spatula.
- Check caramel consistency: To test the caramel, drop a small amount into a glass of iced water and wait 5-10 seconds. This will indicate if it is thick enough for the pie filling.
- Cool and fill the crust: Once the caramel is slightly cooled but still pourable (not boiling hot), pour it evenly over the baked crust. Chill the pie in the refrigerator for at least 2 hours to allow the caramel to set firmly.
- Whip the cream: Whip the dairy-free whipping cream according to the package instructions until soft peaks form.
- Assemble the pie: When the caramel is firm but still slightly soft to touch, layer the sliced bananas evenly on top. Then spoon the whipped cream over the bananas and smooth it out.
- Decorate and serve: Sprinkle vegan chocolate shavings on top if desired. Serve immediately or keep refrigerated for a few hours before serving. Store leftovers in the fridge for up to 2 days.
Notes
- For a gluten-free version, use gluten-free cookies for the crust.
- The caramel can thicken quickly; stir continuously to prevent lumps while simmering.
- Use thick canned coconut cream, chilled overnight in the fridge for best whipping results with dairy-free cream.
- Leftover pie should be consumed within 2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan banoffee pie, dairy-free dessert, coconut caramel pie, vegan chocolate dessert, banana pie, gluten-free dessert option
