Vegan Banoffee Pie

5 from 1 vote

My vegan banoffee pie is the ultimate holiday dessert! It starts with a buttery Biscoff cookie crust, layered with luscious vegan dulce de leche, fresh banana slices, and fluffy whipped coconut cream, then finished with a shower of rich chocolate shavings. This dreamy pie is guaranteed to wow everyone at your next holiday gathering!

Prep Time30

Cook Time20

Chill Time8

Total Time9 10

Course: Dessert

Cuisine: American, British

Servings:

Calories: 562kcal

Author: Alissa Saenz

Ingredients

For the Vegan Dulce De Leche

½ cup organic granulated sugar
10 tablespoons coconut cream (or a 5.4 ounce can), room temperature or slightly warmer
1 (11.25 ounce/320 gram) can vegan sweetened condensed milk, room temperature or slightly warmer

For the Whipped Topping

2 (14 ounce/397 gram) cans coconut cream, chilled overnight in the fridge
⅓ cup organic powdered sugar
1 teaspoon vanilla extract
½ cup aquafaba
⅛ teaspoon cream of tartar

For the Crust

1 (8.8 ounce) package Biscoff cookies (32 cookies)
5 tablespoons vegan butter, melted

For Assembling the Pie

2 medium bananas, sliced
Chocolate shavings

US Customary - Metric

Instructions

Make the Vegan Dulce De Leche

Add the sugar to a small saucepan and set it over medium heat. Melt the sugar while whisking constantly. Bring the liquid to a boil, then reduce the heat and stop whisking. Let it simmer for about 5 minutes, undisturbed, until it turns amber and begins to smell like caramel.
Begin whisking in the coconut cream, adding it one spoonful at a time. Be careful as the mixture may begin to bubble vigorously when you add it.
Once all of the coconut cream has been added, begin whisking in the sweetened condensed milk, adding it one spoonful at a time.
Remove the pot from heat. Let the mixture cool until it's just warm, then cover it with a sheet of plastic wrap, placing it directly in contact with the mixture to prevent a skin from forming. Place it in the fridge to chill until it's very thick, about 4 hours.

Make the Whipped Topping

Open the cans of coconut cream. Scoop out and transfer the solid white portion (this is the cream) to a large mixing bowl, and discard the remaining liquid. Beat the coconut cream at high speed with an electric mixer until creamy, about 1 minute.
Place the aquafaba and cream of tartar into a separate large mixing bowl. Use the electric mixer fitted with the whisk attachment to beat the mixture at high speed until soft peaks form, about 4 minutes.
Gently fold the aquafaba mixture into the coconut cream mixture, being careful to avoid deflating the aquafaba.
Cover the bowl and chill the mixture until set, at least 2 hours.

To Make the Crust

Preheat the oven to 375°F.
Place the cookies into the bowl of a food processor fitted with an s-blade. Blend until the mixture is fine crumbs. Drizzle in the melted butter with the machine running, then continue blending until the cookie crumbs are evenly moistened, stopping to scrape down the sides of the bowl as needed.
Press the mixture into the bottom and up the sides of a 9-inch pie plate.
Bake the crust until slightly darkened and fragrant, 8 to 10 minutes.
Place the pie plate on a cooling rack and let the crust cool completely.

To Assemble and Serve

Spread the vegan dulce de leche in an even layer in the pie crust.
Top the dulce de leche layer with the banana slices.
Spread the coconut whipped cream over the bananas, then sprinkle with chocolate shavings.
Chill the pie for at least 4 hours or overnight.
Slice, serve, and enjoy!

Nutrition