Ingredients

250 g vegan cookies (gluten-free if needed)

120 g vegan butter (melted)

60 g light brown sugar

60 g granulated sugar

100 g vegan butter

¼ teaspoon apple cider vinegar (or lemon juice)

320 g vegan condensed milk

3 large bananas

2 teaspoons instant espresso powder

400 ml vegan whipping cream (chilled)

40 g dark chocolate

Instructions

Step 1: Lightly grease a 9-inch pie tin with a little oil or vegan butter. Cut a round of parchment paper to fit the base, making small slits around the edges so it lays flat without creasing.

Step 2: Place the vegan cookies in a large ziplock bag and crush them finely with a rolling pin, or pulse in a food processor until ground. Transfer crumbs to a bowl, add the melted vegan butter, and mix until the texture resembles wet sand.

Step 3: Press the crust mixture evenly into the base of the prepared pie tin using a spoon or the bottom of a flat glass. Firmly compact it, then freeze to set while preparing the filling.

Step 4: For the toffee filling, combine light brown sugar, granulated sugar, vegan butter, and vinegar in a saucepan. Heat over medium heat, stirring until melted and bubbling caramel forms.

Step 5: Stir in the vegan condensed milk and continue cooking over medium heat, stirring frequently, until the mixture reaches 112°C (234°F) on a candy thermometer. Remove from heat.

Step 6: Let the toffee cool for 5–10 minutes, stir gently, then pour it over the chilled crust. Refrigerate for at least 2 hours or overnight to set. Wait to add toppings until ready to serve.

Step 7: Whisk the instant espresso powder into the chilled vegan whipping cream until light and fluffy. Slice the bananas lengthwise and layer them over the set toffee.

Step 8: Spoon the whipped espresso cream over the bananas and finish with a generous sprinkle of dark chocolate shavings.

Tips & Variations

For a gluten-free crust, be sure to use gluten-free vegan cookies.

If you don’t have a candy thermometer, cook the toffee mixture until it thickly coats the back of a spoon and holds a slight shape when dripped.

Try adding a splash of vanilla extract to the whipped cream for extra flavor.

Use vegan dark chocolate with at least 70% cocoa for a rich, intense topping.

FAQs

Can I make this pie ahead of time?

Yes, the pie can be assembled up to a day in advance. Just chill it overnight after pouring the toffee layer, and add the bananas, whipped cream, and chocolate just before serving to maintain freshness.

What can I use instead of vegan condensed milk?

You can make your own vegan condensed milk by simmering coconut milk with sugar until thickened, or purchase store-bought versions available in many health food stores.