For the Butternut Snap Pie Crust:
For the Banana Cream:
- 2 very very ripe Bananas
- 1/3 cup Coconut Cream (taken from the top of a can that’s been in the fridge overnight)
- 1/4 cup Milk (Almond, Coconut etc)
- 1/3 cup Maple Syrup
- 2 Tablespoons Arrowroot
- 1/2 teaspoon Salt
- 3 Egg Yolks
- 2 1/2 teaspoons Gelatine
- 3 Tablespoons Coconut Oil, melted
- 3/4 cup Whipped Coconut Cream– measure after whipping (see recipe below)
For the Caramel Whipped Cream:
- 1 can Coconut Cream, opened and refrigerated over night (minimum 5 hours)
- 6 Tablespoons Caramel Sauce – add more if tasting requires (see recipe below)
For the Caramel Sauce:
Butternut Snap Pie Crust:
- Combine all the wet ingredients (except the milk) in a blender and mix until combined.
- Add the dry ingredients and blend until combined. Add the milk and pulse in.
- Place mixture in the fridge for a minimum of 30 minutes.
- Preheat oven to 175C/350F.
- Place heaped tablespoons of mixture onto the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.
- Place tray in fridge for 15 minutes.
- Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.
- Cool on tray for 5 minutes then transfer to a wire cooling.
- When biscuits are cool place them in a blender.
- Process until biscuits are just broken.
- Add the coconut oil and process again until fine crumbs are formed and the oil has ‘binded’ the biscuits.
- Press crumbs into a lined and greased 20cm/8inch spring form cake tin (a pie dish can also be used). Make sure the crumbs extend up the sides of the tin.
- Place pie crust in fridge to set (at least 5 hours).
- Combine the very, very ripe bananas, coconut cream and milk in a blender and puree until totally smooth.
- Add in the maple syrup, arrowroot, salt and egg yolks. Blend until no banana lumps remain.
- Pour the mixture into a medium saucepan.
- Before heating the banana mixture, evenly sprinkle the gelatine over 1/4 cup cold water. Allow it set for 4 minutes.
- Whisk the banana mixture in the saucepan over medium-low heat.
- Continue to whisk and stir as the mixture will thicken and has a tendency to stick to the bottom of the pan.
- Bring to a boil and continue to whisk vigorously for 3-4 minutes.
- The mixture will be quite thick. Pour the thickened banana mixture in a blender (make sure you have cleaned it from earlier use) and add the gelatine mixture and melted coconut oil.
- Blend until smooth.
- Transfer the mixture to a heatproof container and leave in the fridge for at least 1 hour.
- Remove the banana cream from the fridge and place in a bowl of a stand mixer with a whisk attachment.
- Add the whipped coconut cream and whisk on low until combined, and no cream streaks remain.
- Pour the whipped coconut cream into the refrigerated pie crust.
- Place the pie into the fridge to set for at least 5 hours, but preferably overnight.
Caramel Whipped Cream:
- Remove thickened cream from the can, discarding watery remains.
- Place cream in a mixing bowl and whisk on high until thick.
- Make sure the caramel sauce is runny but not warm (if it has thickened in the fridge you may need to loosen it over low heat. If the caramel is added hot to the cream it will cause the cream to ruin).
- Add the caramel and continue to whisk until incorporated.
- Place Caramel Cream in the fridge to thicken.
- Spread thickened caramel cream over the Banana Cream. There may be too much cream… in which case eat it as quickly as you can before anyone gets it!
- Top the Banoffee pie with slices of banana.
- Keep refrigerated.
- Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring mixture to a boil, then reduce to medium heat.
- Allow the mixture to simmer for 15-25 minutes (this time will depend on the quality of the coconut cream used)
- The caramel should be golden and slightly thick.
- Allow to cool.