This delicious Vegan Banoffee Pie is made with Vegan Dulce de Leche, sliced bananas, on a Graham Cracker Crust, topped with Vegan Whipped Cream. A dreamy dairy-free dessert that is easy to make, and absolutely indulgent.

To make the Vegan Graham Cracker Crust, you can use store-bought graham crackers. Process the crackers until fine crumbs, and mix that with light brown sugar and melted vegan butter. Stir to combine.

Press the mixture on the bottom of a pie plate, or a tart tin with a removable bottom. Bake the crust for 15 minutes. Remember to let the pie crust cool down before filling it.

Banoffee means the combo of bananas and toffee. The toffee here comes in form of dulce de leche. Mix the dulce de leche ingredients in a saucepan. Cook until it boils. Turn the heat off. Add a dash of sea salt to make it salted.

Let the dulce de leche cool down for about 30 minutes at room temperature before pouring into the pie crust.

Make sure the cream is cold from the fridge, it also helps to place the bowl and the beaters in the fridge or freezer before making the whipped cream. Another alternative is the coconut whipped cream.

Spread the dulce de leche on the bottom, top that with a layer of banana slices. Top with the whipped cream. Decorate the pie by shaving dark chocolate on the cream topping, or drizzling melted chocolate over it.

It looks and tastes delicious.

Vegan Banoffee Pie

Recipes for other delicious vegan sweets

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