Dairy Free Banoffee Pie
This elegant dessert is creamy, satisfying, and easy to enjoy. It is a delightful choice for celebrations or relaxed family gatherings.
Equipment
- 9-inch pie dish
- saucepan
- electric mixer
Ingredients
For the Crust
- 2 1/2 cups Graham Cracker Crumbs
- 1/2 cup Vegan Butter, melted
For the Toffee Filling
- 1 can (13.5 oz) Full Fat Coconut Milk
- 3/4 cup Brown Sugar, packed
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
For the Topping
- 3 ripe Bananas
- 2 cans (13.5 oz each) Coconut Cream, chilled overnight
- 1/3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 oz Dairy Free Dark Chocolate, grated
Instructions
- Stir the graham cracker crumbs and melted vegan butter together, then press firmly into the bottom and up the sides of a 9-inch pie dish. Chill for 30 minutes.
- Combine the coconut milk, brown sugar, and salt in a saucepan and bring to a simmer over medium heat. Cook, stirring often, for 25 to 35 minutes until it turns into a thick, deep golden toffee that coats the back of a spoon. Stir in the vanilla and let it cool for 15 minutes.
- Spread the toffee evenly into the chilled crust and refrigerate for 1 hour until set.
- Slice the bananas and arrange them in an even layer over the toffee.
- Scoop the thick solid coconut cream from the chilled cans into a bowl, leaving the watery liquid behind. Whip with the powdered sugar and vanilla for 2 to 3 minutes until fluffy.
- Pile the whipped cream over the bananas, top with grated dairy free chocolate, and keep chilled until serving.
Nutrition
Serving: 1servingCalories: 696kcalCarbohydrates: 71gProtein: 5gFat: 43g