Banana Toffe Pie Recipe for Vegans | AllGoneVegan.com

by AllGoneVegan in Cooking > Pie

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Banana Toffe Pie Recipe for Vegans | AllGoneVegan.com

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Banana toffee pie is a British dessert with the best portmanteau name ever bananas and toffee.

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Ingredients
  • 1¼ cups coconut milk
  • T cup dark brown sugar
  • S cup plain unsweetened soy milk
  • 3 tablespoons cornstarch
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon non hydrogenated margarine
  • 3 ripe bananas (about ¾ pound)
  • 1-ounce semisweet chocolate bar, room temperature
 
Instructions
  1. Prepare the Sweet Coconut Cream or Rad Whip, cover tightly, and keep well chilled until ready to serve the pie.
  2. In a small saucepan, combine the coconut milk and brown sugar over medium-high heat. Bring to a rolling boil, then reduce the heat to low. Simmer for 35 to 40 minutes, stirring occasionally, until the mixture is deep caramel brown and slightly thickened.
  3. In a measuring cup, whisk together the soy milk an cornstarch, then pour into the coconut milk mixture in a steady stream, whisking constantly. Continue stirring and cook until the mixture resembles a thick butterscotch pudding, about 4 to 5 minutes. Stir in the vanilla extract, margarine, and salt and remove the pudding from the heat.
  4. Peal the bananas. Slice each banana in half crosswise and slice each half lengthwise into ¼-inch-thick pieces.
  5. Spread a thin layer of pudding on the baked pie crust and place half the bananas on the pudding in a even layer. Cover the bananas with a thin layer of pudding, top with the remaining bananas, and cover with the remaining pudding. Use a rubber spatula to even out the top; make sure all of the bananas are encased in the pudding to prevent excessive browning.
  6. Gently wrap the top of the pie with plastic wrap, but don’t let it touch the pudding. Move the pie to the refrigerator and chill for 2 hours or until completely cool.
  7. Once the pie is cool, remove the plastic wrap and spoon the Sweet Coconut Cream or Rad Whip evenly over the top. Use a Y shaped vegetable peeler to create the chocolate curls by running the blade on an angle along the chocolate bar, making as many chocolate curls as desired. For less mess do this directly over the pie. Serve immediately, or for a firmer pie let chill overnight. Use a sharp, thin knife dipped in cold water to slice.

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I hope these simple recipes bring you some warmth this cold December.
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