Vegan Banoffee Pie
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Unrated
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Prep Time
2 hrs
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Cook Time
10 mins
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Total Time
2 hrs 10 mins
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Servings
4 -6
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Course
Dessert, Baked Goods
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Cuisine
Vegan, gluten-free
Vegan Banoffee Pie
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the crust:
- 1/4 cup vegan butter melted
- 1 1/2 cup graham cracker crumbs 170 g (I used some vegan GF ones from Whole Foods, vegan
- 2 tbsp sugar
- 1/2 tsp cinnamon
For the filling
- 1 1/2 cups Medjool dates 217 g, used 14
- 1 cup water
- 1 tsp vanilla extract
- 1 banana sliced, overripened
For the topping
- 1 coconut milk 13.5 fl. oz/400 mL refrigerated overnight, full fat, canned
- 1/4 cup icing sugar
- 1 tbsp vegan chocolate made with a vegetable peeler, shavings
Instructions
For the crust:
- Preheat oven to 375ºF (190ºC)
- Combine melted butter, graham cracker crumbs, sugar, and cinnamon until thoroughly mixed.
- Press into a lightly greased pie pan and bake for 10 minutes. You'll find the crust is puffy when you pull it out: you can either leave it as is or you can use a bottom of a glass (or the insert from a food processor like I did) to press the crust down again. I like a firmer graham crust so I pressed it again, but if you like it lighter, you can leave it puffy. Let cool on a wire rack as you prepare the filling.
For the filling:
- Pit and chop the dates. You can choose the blend them with the water and vanilla extract for a super smooth filling, or you can leave it sort of rustic and chunky. I blended it. In a small pot, cook the filling until thickened and bubbling, about 10 minutes. Add filling to the crust and refrigerate to set up for at least an hour.
- Once the pie is chilled, add a layer of sliced bananas.
For the whipped topping:
- Drain the separated liquid from the refrigerated coconut milk, and scoop out the solid cream. Whip with icing sugar and add on top of the sliced bananas.
- Sprinkle with shaved chocolate and serve!
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