Banoffee Pie
This vegan Banoffee Pie is creamy, cool and delicious. Just in time for the hot days of summer!
Ingredients
Crust
- 2 c rolled oats
- 1 c walnuts
- 1/2 c brown sugar, packed
- 1/2 tsp sea salt
- 1/2 c chilled vegan butter, cubed
Toffee Filling
- 13 oz full-fat canned coconut milk
- 1 c brown sugar, packed
- 1 tbsp tapioca flour
- 1/4 tsp sea salt
Additional
- 4 sliced bananas, ripe
- 1 tsp lemon juice
- 1 tub Vegan Whipped Topping, thawed
- 2 tbsp dark chocolate, chopped optional
Instructions
Crust
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Pre-heat oven to 350 degrees.
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Combine the oats, walnuts, brown sugar and sea salt in a food processor until crumbly.
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Pour the mixture into a pie pan and press with the bottom of a measuring cup to flatten evenly throughout.
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Place in a freezer for approximately 15 minutes.
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Remove from the freezer and poke holes into the crust with a fork, being careful not to pierce all the way through.
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Bake at 350 degrees for 20 minutes. Cool on a wire rack.
Toffee Filing
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Whisk the coconut milk, brown sugar, tapioca and sea salt in a saucepan over medium heat. Continue whisking for 13 minutes, or until sauce thickens and sticks to the sides of the saucepan.
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Remove from heat and set aside.
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Toss the sliced bananas with the lemon juice in a medium-sized bowl. Once coated, lay the banana evenly over the pie crust.
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Slowly pour the toffee filling over the bananas and chill overnight in the refrigerator.
Whipped Topping
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Pour the Vegan Whipped Topping into a chilled metal bowl and whip with beaters until fluffy.
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Slowly pour over the chilled pie filling being careful to leave a gap between the edge of the crust to show off the creamy toffee filling!
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Top with any remaining sliced banana and sprinkle with optional dark chocolate. Enjoy!
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