My vegan banoffee pie is the ultimate holiday dessert! It starts with a buttery Biscoff cookie crust, layered with luscious vegan dulce de leche, fresh banana slices, and fluffy whipped coconut cream, then finished with a shower of rich chocolate shavings. This dreamy pie is guaranteed to wow everyone at your next holiday gathering!
When it comes to holiday desserts, the British really know what they’re doing! Over the years, I’ve created vegan versions of some of their classics — like vegan sticky toffee pudding, vegan Bakewell tart, and vegan trifle. But today I’m sharing what might just be my favorite festive British treat of all: vegan banoffee pie!
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Banoffee pie is named for it’s two main components — bananas and toffee. You already know this one is going to be delicious, right?! The toffee layer is actually dulce de leche, so we’ll be making some rich, homemade vegan dulce de leche to fill our pie with. Its also got a layer of bananas, fluffy whipped topping, and a sprinkle of chocolate shavings.
If you’re a fan of my vegan banana cream pie, you’re going to love this one — it’s like a next-level version with even more decadence.
Now, I won’t lie: there are a few components to this dessert, and it can be a bit of a project. But shortcuts are absolutely available! The crust, filling, and whipped topping can all be made from scratch… or not. It’s totally up to you how much effort you want to put into your vegan banoffee pie. Either way, I promise it’s going to be scrumptious!
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Sugar. Conventional sugar isn’t always vegan (it may be processed using animal bone char), so we’re using organic sugar.
- Coconut cream. This is sold in cans, right near the coconut milk in most grocery stores. If yours doesn’t have it, chill some coconut milk overnight — the coconut cream and coconut water will separate. Just use the cream (the thick, semisolid white portion).
- Vegan sweetened condensed milk. Many grocery stores carry a few varieties of this, and you can always get it at places like Whole Foods. I used sweetened condensed coconut milk.
- Powdered sugar. Make sure this is also organic.
- Vanilla extract.
- Aquafaba. This is the liquid from a can of chickpeas. It whips up like egg whites! If you don’t have an immediate use for the chickpeas in the can, freeze them for later.
- Cream of tartar.
- Biscoff cookies. You’ll find these in the snack aisle, or sometimes in the international aisle of your grocery store.
- Vegan butter. Most grocery stores carry this in the refrigerated section, near the regular butter.
- Bananas.
- Chocolate shavings. You can substitute cocoa powder or mini vegan chocolate chips if you don’t want to make shavings.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Make the Dulce de Leche
Cook the sugar. Melt the sugar in a small saucepan, then let it simmer for a few minutes. When it turns amber in color and smells like caramel, you’re ready for the next step.
Add coconut cream. Begin whisking it in, just a spoonful at a time. Be careful — the mixture will start to bubble vigorously when you begin adding the coconut cream.
Add sweetened condensed milk. You’ll want to add this by the spoonful as well. The bubbling should start to subside at this point.
Cool and chill. Take the pot off of heat and let your dulce de leche cool. Cover it with plastic and chill it in the fridge. It will get nice and thick as it cools.
Shortcut: If you can find vegan dulce de leche, feel free to use it (it’s out there). You can also use a store-bought vegan caramel sauce.
Make the Whipped Topping
Prepare the coconut cream. Chill the cans in the fridge overnight. This will cause the semisolid cream to separate out from the coconut water. Just place the cream into a mixing bowl.
Whip the coconut cream. Beat it at high speed with an electric mixer for a minute or so, until it becomes creamy, then beat in the powdered sugar and vanilla.
Whip the aquafaba. Beat it with a little cream of tartar, using the mixer fitted with the whisk attachment. It’s ready when it reaches the soft peaks stage.
Combine the mixtures. Gently fold the aquafaba mixture into the coconut mixture. Use a rubber spatula and be careful not to deflate the aquafaba. Chill the mixture until it firms up.
Shortcut: Use a store-bought vegan whipped topping. Most grocery stores carry vegan whipped cream in cans. You’ll need at least two or three cans to cover the pie. You can also buy Cool Whip style vegan toppings sold in tubs, although I’m personally not a big fan of these products.
Make the Crust
Blend. Blend the cookies in a food processor, until they’re just crumbs, then add melted vegan butter. Keep blending until the ingredients are nice and evenly mixed.
Shape and bake. Press the mixture into your pie plate. Press firmly, but don’t pack it down or the crust will stick. I like to flatten it out using a dry measuring cup. Pop it into the oven, bake for a few minutes, then let it cool.
Shortcut: Use a store-bought vegan graham cracker or cookie pie crust.
Assemble the Pie
Fill the crust. Spread your vegan dulce de leche in an even layer into the bottom of your crust, then top it with a layer or two of banana slices.
Top it. Spread the homemade whipped topping all over the pie, making sure to cover the filling completely. Sprinkle it with a layer of chocolate shavings.
Chill it. Let your pie chill for at least four hours, or, better yet, overnight. You want it to be nicely set before you slice it up and serve it.
Frequently Asked Questions
It can! The crust is the only gluten-containing ingredient. Replace it with a store-bought or homemade vegan gluten-free graham cracker crust.
Yes! In fact, this pie is best enjoyed the day after it’s assembled. Keep it covered in the fridge overnight.
This pie will keep in an airtight container, such as a pie keeper or large sealable bag, in the fridge for about three days, or in the freezer for about three months.
More Vegan Pie Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Banoffee Pie
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Ingredients
For the Vegan Dulce De Leche
- ½ cup organic granulated sugar
- 10 tablespoons coconut cream (or a 5.4 ounce can), room temperature or slightly warmer
- 1 (11.25 ounce/320 gram) can vegan sweetened condensed milk, room temperature or slightly warmer
For the Whipped Topping
- 2 (14 ounce/397 gram) cans coconut cream, chilled overnight in the fridge
- â…“ cup organic powdered sugar
- 1 teaspoon vanilla extract
- ½ cup aquafaba
- â…› teaspoon cream of tartar
For the Crust
- 1 (8.8 ounce) package Biscoff cookies (32 cookies)
- 5 tablespoons vegan butter, melted
For Assembling the Pie
- 2 medium bananas, sliced
- Chocolate shavings
Instructions
Make the Vegan Dulce De Leche
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Add the sugar to a small saucepan and set it over medium heat. Melt the sugar while whisking constantly. Bring the liquid to a boil, then reduce the heat and stop whisking. Let it simmer for about 5 minutes, undisturbed, until it turns amber and begins to smell like caramel.
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Begin whisking in the coconut cream, adding it one spoonful at a time. Be careful as the mixture may begin to bubble vigorously when you add it.
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Once all of the coconut cream has been added, begin whisking in the sweetened condensed milk, adding it one spoonful at a time.
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Remove the pot from heat. Let the mixture cool until it's just warm, then cover it with a sheet of plastic wrap, placing it directly in contact with the mixture to prevent a skin from forming. Place it in the fridge to chill until it's very thick, about 4 hours.
Make the Whipped Topping
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Open the cans of coconut cream. Scoop out and transfer the solid white portion (this is the cream) to a large mixing bowl, and discard the remaining liquid. Beat the coconut cream at high speed with an electric mixer until creamy, about 1 minute.
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Place the aquafaba and cream of tartar into a separate large mixing bowl. Use the electric mixer fitted with the whisk attachment to beat the mixture at high speed until soft peaks form, about 4 minutes.
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Gently fold the aquafaba mixture into the coconut cream mixture, being careful to avoid deflating the aquafaba.
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Cover the bowl and chill the mixture until set, at least 2 hours.
To Make the Crust
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Preheat the oven to 375°F.
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Place the cookies into the bowl of a food processor fitted with an s-blade. Blend until the mixture is fine crumbs. Drizzle in the melted butter with the machine running, then continue blending until the cookie crumbs are evenly moistened, stopping to scrape down the sides of the bowl as needed.
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Press the mixture into the bottom and up the sides of a 9-inch pie plate.
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Bake the crust until slightly darkened and fragrant, 8 to 10 minutes.
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Place the pie plate on a cooling rack and let the crust cool completely.
To Assemble and Serve
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Spread the vegan dulce de leche in an even layer in the pie crust.
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Top the dulce de leche layer with the banana slices.
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Spread the coconut whipped cream over the bananas, then sprinkle with chocolate shavings.
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Chill the pie for at least 4 hours or overnight.
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Slice, serve, and enjoy!
Nutrition
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