Banana Cream Pie
Chef and Model, Isaac Carew’s Vegan Banana Cream Pie is sure to go down a treat!
This wholesome vegan take on a banoffee pie is perfect for those looking for a refined sugar-free dessert that doesn’t scrimp on flavour.
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Total Time: 2 hours 10 minutes
Servings: 6
Total Time: 2 hours 10 minutes
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- For the base
- 50 50 g (approx 2 packets) Golden Oreos
- 11.666666666667 11.666666666667 g The Groovy Food Company Organic Extra Virgin Coconut oil
- 0.16666666666667 0.16666666666667 tsp cinnamon
- For the filling
- 38.333333333333 38.333333333333 g dates, pitted
- 25 25 g The Groovy Food Company Organic Extra Virgin Coconut oil
- 25 25 g The Groovy Food Company Organic Coconut Sugar
- 0.16666666666667 0.16666666666667 vanilla pod (seeds only)
- 0.5 0.5 bananas, sliced
- For the topping
- 66.666666666667 66.666666666667 ml Full fat coconut milk, chilled
- 0.16666666666667 0.16666666666667 Tbsp The Groovy Food Company Light & Mild Agave Nectar
- A handful of Vegan Dark chocolate shavings to decorate
Method
- Line a 20cm pie dish with greaseproof paper.
- For the base, tip the Oreos, coconut oil and cinnamon into a blender and pulse until the mixture becomes a dough-like consistency.
- Pour the mixture into the lined pie dish, pressing down firmly into the corners. Pop the dish in the fridge to set for approximately 30 minutes.
- While the base is chilling, add coconut oil, sugar, vanilla pod seeds and pitted dates to a non-stick pan and bring to the boil for 1 minute, before blitzing in a blender until smooth.
- Slice three bananas, remove the set base from the fridge and layer the bananas into the base, keeping a few spare to decorate.
- Pour the filling mixture over the sliced bananas and base and replace in the fridge for a further 45 minutes.
- To create the tasty topping, pour the full-fat coconut milk into a bowl (if using from a tin discarding the watery liquid that sits on top). Add 1 tbsp agave nectar and whip until light and fluffy.
- Remove the pie from the fridge and add the topping over the filling. Decorate with the remaining banana slices and a few shavings of dark chocolate. Serve immediately (it melts really quickly!)
