Healthy Banoffee Pie
ThisHealthy Banoffee Pie has a thick crust full of graham cracker flavor, the filling is smooth and creamy with the perfect amount of banana, and the whipped “cream” is fluffy, light, and decadent!
Ingredients
Graham Cracker Crust:
- 2 cups Graham Cracker Crumbs **
- ¼ tsp Salt
- 56g (¼ cup) Coconut Oil (melted)
- ½ tsp Natural Butter Flavor (optional)
Filling:
- 5 medium Bananas (divided)
- 2 13.5oz cans Full Fat Coconut Milk (refrigerated; don't shake the cans!)
- ¾ tsp English Toffee Flavored Stevia Extract
- ½ tsp Vanilla Extract
- ½ tsp Turmeric (optional, just for color)
Toppings:
- All Natural Whipped Cream or Coconut Whipped Cream
- Homemade Vegan Caramel Sauce
- Shaved Dark Chocolate
Instructions
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, stir together the graham cracker crumbs and salt. Stir in the coconut oil and butter flavor. Press the mixture into an 8" springform pan and bake for ~12 minutes. Let cool completely.
For the Filling:
- Take 3 bananas and slice them into coins. Arrange the banana coins on the crust.
- Open the cans of coconut milk and scoop the coconut cream into a bowl. Discard (or drink) the coconut water that's left in the bottom of the cans. Mash the remaining 2 bananas in the coconut cream. Add the stevia extract, vanilla extract and turmeric, and whisk until completely mixed in.
- Scoop the mixture over the banana coins and spread it out. Refrigerate for ~4 hours, or until completely set. Garnish with whipped cream, caramel sauce, and chocolate. Serve and enjoy!
Recipe Notes
**I've made this pie using homemade graham crackers and storebought crackers -- both work well here!