Vegan Banoffee Pie
This delicious Vegan Banoffee Pie is made with Vegan Dulce de Leche, sliced bananas, on a Graham Cracker Crust, topped with Vegan Whipped Cream. A dreamy dairy-free dessert that is easy to make, and absolutely indulgent.
Servings 8 slices
Calories 230kcal
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 225 grams
- 2 tbsp brown sugar 24 grams
- 7 tbsp vegan butter 113 grams
Vegan Dulce de Leche
- 1/3 cup brown sugar 71 grams
- 1/2 cup sweetened condensed coconut milk 174 grams
- 1/2 cup coconut butter 112 grams
- 1/2 cup coconut cream 112 grams
- 3 tbsp nut butter I prefer a mild tasting butter such as cashew or almond
Whipped cream
- 1 1/2 cup plant cream 354 ml, I used Country Crock plant cream see notes
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
To assemble
- 2 bananas
- Vegan chocolate
Instructions
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Process the graham crackers in the food processor until they become a fine powder. You can make your own graham crackers, recipe here.
- Melt the butter in the microwave, by microwaving for 15 second intervals, until completely melted.
- Make the crust by mixing the graham cracker (or digestive biscuit) crumbs, the sugar, and the melted vegan butter.
- Press the crumble down on the bottom of the pan, I used a 9” round pan, it will also work on a 8” pan, but it will be a thicker crust.
- Bake the crust in the pre-heated oven for 15 minutes.
- Remove it from the oven and let it cool down.
Vegan Dulce de Leche
- To make the Vegan Dulce de Leche, place all of the ingredients in a medium pot.
- Stir over medium heat. Make sure to stir a couple of times to make sure the sugar is melting and all ingredients are incorporating together.
- Once the mixture comes to a boil, turn off the heat.
- You can add a dash of sea salt to the dulce de leche to make it salted.
- Pour the dulce de leche in a bowl. Let it cool down. Once the dulce de leche cools down for about 30 minutes to one hour, it will still be soft and you can pour it in the pie.
- If you make the dulce de leche ahead, place it in the fridge. Then before filling the pie, microwave it for 10 second intervals, stirring in between, until melted and soft.
Whipped Cream
- Make the whipped cream right before you are ready to fill and assemble the pie.
- The whipped cream (any kind, even the regular dairy cream) shouldn’t sit for too long before piping, because it starts to deflate and you won’t be able to pipe it.
- To make the whipped cream, make sure it’s very cold. It also helps to place the bowl and the whisk in the fridge or freezer for 5 to 15 minutes prior to starting.
- Add the cream and the sugar to a bowl. Start whipping with an electric mixer on medium-high speed.
- You can use a stand-mixer or a hand mixer. Whip for about 4 minutes until it reaches stiff peaks.
To assemble
- Slice the bananas.
- Pour the dulce de leche on the bottom of the cooled down pie crust.
- Lay the sliced bananas on top of the dulce de leche.
- Place the whipped cream in a piping bag fitted with the piping tip of choice. I used a small star tip.
- Pipe the whipped cream on top of the bananas.
- Use a vegetable peeler to make chocolate shavings using a vegan chocolate bar, to decorate the top of the pie.
- Place the pie in the fridge for at least 2 hours before serving.
- You can also let the pie sit in the fridge overnight before serving.
Storage
- Store the pie in the fridge for up to 3 days.
Notes
Graham Crackers: You can make vegan graham crackers, here is my recipe for them. You can also use Keeblers Graham Crackers, Nabisco Graham Crackers. If you are outside of the USA, you can use any vegan digestive cookies.
Whipped Cream: I love Country Crock plant cream (not sponsored). It really tastes amazing. If you don’t have access to it, there are other alternatives.
Coconut Whipped Cream: You can use coconut cream if you don’t have access to Country Crock. Use the canned type sold in the Thai food aisle usually. Coconut cream is not the same as coconut milk, make sure to get the right kind. Before whipping, leave the can of coconut cream in the fridge overnight. Use only the creamy part of the cream and discard the liquid. Whip briefly, just until it comes together in a thick cream.
Plant cream alternatives: You can use other brands of plant cream, I’ve tried Silk but didn’t have much success with whipping it to stiff peaks. There is also a recipe by Nora Cooks that uses aquafaba, I have made whipped cream from aquafaba before and did not love the taste, but it can be a good alternative if you don’t mind it.
Dulce de Leche: You can also use a Vegan Caramel Sauce instead of the dulce de leche, if you wish. You can use store bought or make your own with this recipe.
Nutrition
Serving: 1slice | Calories: 230kcal