Do fruitcakes appeal to you? Because they certainly don’t to me. (At least the ones I’ve tried.) And before this year was over, I wanted to make something *extra* for dessert. Not the typical holiday cookies, though they’re cute. Or the pumpkin pie. No; I wanted to create something non-traditional and fabulous. Which brings us to the banoffee pie. The holiday dessert of your dreams.
Bananas + toffee + coconut whip = the best f*cking holiday dessert, without the guilt. Not only is this recipe decadent, but it is fairly easy to make.
If this sounds like something you’d like to eat, read on for the recipe. *Hint: It makes a great hostess gift!
VEGAN BANOFFEE PIE RECIPE
For the Crust
- 2 cups gluten-free rolled oats
- 1 cups walnuts or almonds
- 1/2 cup packed coconut sugar
- 1/2 teaspoon Celtic sea salt
- 1/2 cup cold and cubed vegan butter (I like Miyoko’s)
For the Toffee Filling
- 1 can full-fat coconut milk (I purchased mine from Trader Joe’s)
- 1 cup packed coconut sugar
- 1 tablespoon tapioca flour
- 1/4 teaspoon Celtic sea salt
Extra EXTRA Toppings
- Sliced ripe organic bananas (look for the giraffe spots)
- Fresh organic lemon peel, grated
- A squeeze of organic lemon juice
- Chopped walnuts
- Organic coconut flakes
- Grated or finely chopped organic dark chocolate (I like Theo because it’s soy-free)
- So-Delicious Coconut Whip Topping, if you don’t want to or can’t make your own *See my recipe to make homemade coconut whip below.
- Pre-heat oven to 350F.
- Run the oats through a food processor until it’s fine.
- Then, add in walnuts, brown sugar, and sea salt. Run the food processor again and add your cubed cold butter. Once blended, you should be able to pinch the crust mixture together and it will hold.
- Dump the crust mixture into pie pan. Disperse it around the pan evenly. Once it’s well pressed into the pan, place it in the freezer for 15 minutes to get it cold before baking it. Before placing your crust into the oven to bake, prick holes into the surface of the crust with the prongs of a fork.
- Bake for 20 minutes or until the whole crust is a deeper golden color and the edges are just pulling away from the pan slightly. Place onto a wire rack to cool while still in the pan.
- While the crust is cooling, make your toffee filling by whisking all the ingredients together in a stainless steel saucepan over medium heat.
- Whisk constantly for 13 to 15 minutes, until the liquid is caramel in color and thicker; sticking to the sides of the pot.
- Turn off the heat and set the toffee aside while you toss the sliced bananas with lemon juice in a bowl so the fruit won’t turn brown quickly.
- Then, layer the bananas evenly in the crust and pour all the toffee over the top.
- Refrigerate this overnight.
- When you are ready to serve this pie, top with a heaping scoop of coconut whip cream and such toppings as: dark chocolate, chopped walnuts, a sprig of mint, chopped almonds, fresh banana, strawberries, or coconut flakes.
For the Coconut Whip Topping
- 1 can coconut cream
- 1/2 teaspoon organic vanilla extract or scrape the inside of 1 vanilla bean
Before you begin, make sure to refrigerate your can of coconut cream overnight. You will also want to chill a glass bowl in the refrigerator for about 20 minutes.
- Scoop out the thick cream from the coconut cream into your chilled mixing bowl and leave the liquid aside. (Use the liquid for a curry, smoothie, or sauce later.)
- Beat the coconut cream with an electric mixer on on low for 2 to 3 minutes. Gradually increase the speed by one or two notches after 1 minute, but don’t go too high or you could over-whip the cream. It should start looking smooth and fluffy.
- Add the vanilla. Continue beating for another minute.
You can serve this with your banoffee pie right away or keep it in the refrigerator, but it won’t remain fluffy for too long, as the cream will re-harden, so use it as soon as possible.
Enjoy & Happy Holidays!