Vegan Banoffee Pie

Prep Time: 35m | Cook Time: 10m | Servings: 6-8

Ingredients

Crust

• 250g biscoff or digestives
• 80g dairy-free butter

Filling

• 1/4 cup brown sugar (packed, 50g)
• 2 tbsp dairy-free butter (40g)
• 240g coconut condensed milk
• 1/4 tsp salt
• 50ml Dairy-Free Plant-Based cream (I use Flora!)
• 2 tbsp cornstarch (20g)
• For the Topping:
• 250ml Dairy-Free Plant-Based cream (I use Flora!)
• 1-2 tbsp icing sugar
• 1/2 tbsp vanilla paste

Instructions

Crush the biscuits in a food processor into a fine crumb. Transfer to a bowl. Melt the dairy-free butter in the microwave and pour over the crumbs. Mix well with a spatula and empty into a 19cm springform pan. Carefully press the crumbs into a pie crust with raised edges. Place into the fridge while you prepare the filling.

In a saucepan, combine brown sugar, dairy-free butter, condensed milk, and salt. In a small bowl, mix together the Flora thickened plant cream and cornstarch, making sure to minimize lumps. Place the saucepan on low heat. Once the butter is halfway melted, add the cream and cornstarch mixture and stir continuously. Once the mixture becomes uniform, turn the heat to medium, continue stirring, and cook until it bubbles vigorously. Use a thermometer and cook until the mixture reaches 100ºC. Remove from heat and pour into the pie case. Refrigerate for at least 4 hours.

Once ready to serve, remove the pie from the fridge to bring it closer to room temperature while you prepare the topping. Add Flora thickened plant cream to a stand mixer or large mixing bowl, along with icing sugar and vanilla paste. Whip the cream until it thickens. Slice the banana into coins and layer the banana slices on top of the pie. Top with a generous amount of whipped cream (you can spoon or pipe it on). Optionally, grate some chocolate or dust cocoa powder over the top. Serve immediately.