I do not remember the last time I had Banoffee Pie because these days I actually realise quite how $hithouse gluten and dairy make me feel so it’s generally not an option BUT, I do remember how darn good it tastes hence the remake!
So this caramel is not as good as a boiled tin of condensed milk because let’s be honest, nothing tastes that good but it’s a pretty epic substitute if you are off the dairy train too and you’d prefer not to have diabetes with your pie.
I made the amateur move of getting way too excited (read; impatient) and cut this pie after about 4 hours. It was NOT set and the whole guts started to pour out before I could jam the cut piece back in, hence why there is no photos of the cut pie. The next day the filling was set perfectly and all was well. I highly recommend making the base and the filling the day before you need it and doing the banana and whipped cream just before serving but you do you boo.
Banoffee Pie
Ingredients
Base
- 2.5 cups almond meal
- 1 tb honey or pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil or butter
Filling
- 1 cup full fat coconut cream
- 1 tsp vanilla
- 15 medjool dates
- 1 tbs tahini optional
- 100 g butter/ghee/coconut oil
- 1/2 cup collagen optional
Topping
- 270 ml full fat coconut cream refrigerated
- 1 tsp vanilla extract
- 2 bananas
Instructions
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Preheat oven to 170C. Mix all base ingredients together in a bowl and press into a tart tin or springform pan. Bake for 25-35 mins until golden on the edges.
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Filling- Blend all ingredients together until smooth then heat over low heat in a saucepan, stirring regularly for 15 mins. Set aside to cool.
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Once cooled to room temperature pour the filling into the base and pop in the fridge to set for 6-8 hours. Overnight is best.
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Once set slice banana to layer over the top of the pie. Whip your coconut cream & vanilla until it resembles whipped cream. Spread over the top of the banana. Slice and serve.
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