Vegan Banoffee Pie Recipe

Is there a more comforting dessert in the world than a good old banoffee pie recipe? I'm struggling to think of many that can top it!

I know that you'll all love this pudding as it has such a delicious, creamy consistency. A biscuit base, a caramel filling and a cream and chocolate topping. What's not to love?

To those of you that love a good no-bake recipe, check out my vegan biscoff caramel bars which also offer delicious vegan dessert vibes.

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HOW DO YOU MAKE BANOFFEE PIE?

Below you can take a look at a quick overview of how to make my tasty muffin recipe. The full method is down on the recipe card. If you're looking for detailed steps, be sure to see it!

Start by crushing your biscuits as you'll need the crumbs for the base. You can then add your biscuit crumbs to a mixing bowl along with vegan butter. Mix and press into the bottom of a springform pan.

Place your base into the fridge for 30 minutes while you prepare the caramel filling. This is made by mixing the cornflour with two tablespoons of plant milk, then by adding the remaining plant milk, sugar, vanilla and vegan butter.

Stir the mixture and heat in a saucepan. Firstly over a medium-low heat until everything is combined, then after that, over a high heat.

Your caramel should begin to thicken nicely after about 5 minutes. You can then remove it from the heat and pour it over your base.

Allow the caramel filling to cool, then place it in the fridge for an hour. Once it has cooled, place the sliced bananas over the caramel in any pattern you wish, followed by the vegan whipped cream and chocolate shavings.

TIPS FOR MAKING THIS RECIPE

Don't forget to refrigerate your biscuit base

This is super important. Make sure that it has been chilled for the full 30 minutes before pouring in the caramel filling.

Don't burn your filling

Unfortunately, caramel has a tendency to burn and to stick to the bottom of pans. Make sure that you're stirring continuously so that this doesn't happen.

HOW CAN I STORE MY BANOFFEE PIE?

To store this banoffee pie recipe there is only one option.

• In the refrigerator: As this recipe calls for vegan whipped cream, it's not suitable for freezing. As your banoffee pie leftovers will need to stay cold, the fridge is perfect. Eat within three days.
• The great thing about banoffee pie is that it still tastes great, days after it was made.
• If you slice your banoffee pie, you can also store in an airtight container.

WHAT BISCUITS CAN I USE FOR THE BASE?

If you can buy McVities Digestives where you live, they are perfect for this recipe. They're 'accidentally vegan' and the flavours suit this banoffee pie to a tee.

Alternatively, using Lotus Biscoff biscuits are great as they have a similar texture to the Digestives.

If you're in North America, Graham Crackers are also a fantastic option.

VEGAN CREAM FOR BANOFFEE PIE

For the vegan cream player, there are two options. You can either whisk your own vegan double cream or you can use sprayable vegan whipped cream instead. I opted for the latter.

Emlea sells a good 'whisk yourself' vegan whipping cream and Food heaven sell a sprayable alternative.

HELPFUL EQUIPMENT FOR THIS RECIPE

• Rolling pin or high-speed blender
• Large mixing bowl
• 8-inch, non-stick springform tart pan
• Medium saucepan

VARIATIONS & SUBSTITUTIONS

• I decided to use a sprayable vegan whipped cream by Food Heaven but if you wish to whip your own cream, Elmlea have a vegan double cream.
• You can also flavour your whipped cream. In the past, I have added some coffee extract to cream and it tastes AMAZING!
• If you don't fancy having shaved chocolate on top, there are plenty of other awesome options for you. It could be more biscuit crumbs, chopped hazelnuts or even just cocoa powder.
• If you don't have Digestive biscuits where you live, try Graham crackers, which taste quite similar.

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MORE EASY VEGAN NO-BAKE RECIPES

Rocky Road Bars

Chocolate Peanut Butter Cups

Biscoff Brownie Bark