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Vegan Banoffee Pie

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 10 mins
Servings: 4 -6
Course: Dessert , Baked Goods
Cuisine: Vegan , gluten-free

Ingredients

For the crust:
  • 1/4 cup melted vegan butter
  • 1 1/2 cup vegan graham cracker crumbs 170 g (I used some vegan GF ones from Whole Foods)
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
For the filling
  • 1 1/2 cups 217 g Medjool dates (I used 14)
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 overripened banana sliced
For the topping
  • 1 can of full fat coconut milk 13.5 fl. oz/400 mL refrigerated overnight
  • 1/4 cup icing sugar
  • 1 tbsp vegan chocolate shavings made with a vegetable peeler

Instructions

For the crust:
    Cup of Yum
  1. Preheat oven to 375ºF (190ºC)
  2. Combine melted butter, graham cracker crumbs, sugar, and cinnamon until thoroughly mixed.
  3. 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:
  1. 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.
  2. Once the pie is chilled, add a layer of sliced bananas.
For the whipped topping:
  1. 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.
  2. Sprinkle with shaved chocolate and serve!