Banana Cream Pie | Vegan Food & Living

Banana Cream Pie

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.

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

  1. Line a 20cm pie dish with greaseproof paper.
  2. For the base, tip the Oreos, coconut oil and cinnamon into a blender and pulse until the mixture becomes a dough-like consistency.
  3. 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.
  4. 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.
  5. Slice three bananas, remove the set base from the fridge and layer the bananas into the base, keeping a few spare to decorate.
  6. Pour the filling mixture over the sliced bananas and base and replace in the fridge for a further 45 minutes.
  7. 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.
  8. 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!)

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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