You’ll need to start a day ahead with this Banoffee Pie – but it just involves putting all four of the tins of coconut milk required for this recipe in the fridge overnight. The rest of this super decadent pie is actually pretty simple to make, and you can either cover in whipped coconut cream before serving, or spoon on separate slices if you’d like the pie to last a few days in the fridge.
Banoffee Pie With Homemade Caramel & Whipped Coconut Cream
- For The Pie Base
- One pack oat-based biscuits (such as Hobnobs)
- 4 tbsp sunflour oil
- 1 tbsp almond milk
- For The Pie Filling
- 1 tin full fat coconut milk, refrigerated for 24 hours
- 125g muscovado sugar
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 2-3 ripe bananas
- For The Coconut Whipped Cream
- 3 tin full fat coconut milk, refrigerated for 24 hours
- 8 tbsp icing sugar
- 1/2 tsp pure vanilla extract
- 1 tsp cinnamon
Get your base ready first. Preheat the oven to 180°C and grease a 12cm pie or flan tin.
Use the Nutri Ninja bowl on Auto IQ- BOOST- YES- CHOP setting to blend the biscuits until they’ve all broken down. Add in the sunflower oil and almond milk and chop once again.
Press the biscuit mix into your pie tin with the back of a spoon, and smooth out the mixture to the edges.
Bake for 12 minutes in the oven, just so the base it beginning to turn a dark golden brown.
Now it’s time to make the caramel filling. Remove the solid coconut milk from one of the tins of coconut and place in a medium saucepan over medium-high heat. Reduce to a liquid, then stir in the sugar, vanilla and salt. Bring to a boil and then set a timer for 10 minutes. Stir every few minutes until 10 minutes are up. Then whisk the mixture for 2-3 minutes until it’s nice and thick. Pour into a jug and leave to cool for 30 minutes.
When the caramel is cool, pour over the base of the pie, and then slice the bananas and arrange across the caramel. Make sure every slice of pie will have the same amount of banana- you may need to chop a few to cover it properly.
Cover the pie and leave to set for a few hours in the fridge while you make the whipped coconut cream.
Remove the solid coconut milk from the remaining three tins. Working with one tin at a time so as not to overfill the Nutri Ninja bowl, spoon the coconut milk into the blender and press Auto IQ- BOOST- NO- PURÉE until smooth. Add more coconut milk as you go, blending until smooth and using a spatula to push down any mixture at the sides of the bowl. Be careful to stop the Nutri Ninja as soon as the coconut milk is blended- it’s really important not to over-blend the cream (just as you can do with dairy cream).
To flavour the whipped cream, add in the icing sugar and vanilla, and blend one last time.
Spoon the cream into a bowl and leave to set in the fridge until you are ready to serve the pie.
When ready to serve, use a spatula to spread the whipped cream over the pie, or spoon on to individual slices with a dusting of cinnamon to finish.