This dairy-free banoffee pie recipe is absolutely brilliant. What makes it so tasty & simple is that it uses a secret ingredient (Biscoff biscuit spread) to recreate that wonderful toffee caramel that we all love in a banoffee pie.
Prep: 10 mins
Yields: 23cm Tin, Serves 8
450 gVegan Biscuits (sweet oat ones are the best)
1/2 Jar Biscuit Spread
4 tbspAlmond Milk
1 Can Coconut Milk
1/2 cupIcing Sugar
1Prepare the day before by leaving a can of coconut milk in the refrigerator overnight.
2Grease your pie tin (approx 23cm diameter, loose bottom works best for this recipe)
3Put the biscuits and margarine into the food processor and blend until combined. Save a biscuit for the crumb topping
4Place mixture into the bottom of the tin and press down to form the crust. Make sure the whole bottom of the tin is covered with no gaps.
5Place the biscuit spread into a bowl and mix the milk a dash at a time until the consistency is slightly thinner & looser than the biscuit spread's original state. Be careful though, as it doesn't want to be runny at all.
6Spread the mixture onto the crust.
7Chop the banana into slices and layer it on top of the spread.
8In a separate bowl, add the creamed part of the coconut milk that has separated in the can, discarding the remaining coconut water at the bottom of the can.
9Add half a cup of icing sugar and whisk until it forms a soft peak.
10Add the whipped coconut cream to the pie and sprinkle biscuit crumbs on top.
11Place the pie in the refrigerator for at least one hour.
12Serve with... a big spoon and an empty house, your secret is safe with us.