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Banoffee Chocolate Swirl Pie
Welcome back to The Food Remixers! We’re going all over the world to find the best food we possibly can, bringing those ideas back to the BOSH! kitchen to remix it totally vegan for you! 🌱
This episode takes us back to Los Angeles where we try and find the perfect Banoffee Pie. We weren’t overly successful as this is a British dessert, so we decided to merge two puddings inspired by classic American banana cream pie.
This pie is super indulgent and so delicious you’ll all absolutely love it!
For the pie
- 1 can of condensed sweetened coconut milk
- 2 tbsp sunflower spread
- 2 refrigerated pre rolled pie crusts - either short crust or puff pastry
- 2 tbsp of cocoa powder
- 2 tbsp of golden caster sugar
- 3 tbsp of cornstarch
- ½ tsp of cinnamon
- pinch of salt
- ½ tsp of vanilla extract
- 100g pecans, toasted and roughly chopped
- 7-8 large bananas, peeled and chopped in to bite sized pieces
Place a large pan filled with water on the stove top. Remove the label from the coconut condensed milk, do not open the can. Place in the water, ensuring it is fully submerged in the water. Simmer for 2 hours, topping up with water regularly so the can is always completely submerged. Remove from the water and allow to cool completely. This can be done days or weeks before making the recipe.
Pre-heat oven to 200ºC.
Roll out one pie crust. Brush with melted sunflower spread and sprinkle evenly with 1 tbsp of cocoa powder and 1 tbsp of golden caster sugar. Roll tightly into a log. Cut into 5cm rounds. Repeat with second pie crust.
Place half of the rounds in a greased pie dish and press to adhere and attach to form a crust right to the edges of the pie dish. Brush with melted sunflower oil spread. (For shortcrust pastry ONLY cover with baking parchment and fill with ceramic baking beans) . Place in the oven for 15 minutes to blind bake. Remove from the oven and set aside.
Toss the bananas with cornstarch, cinnamon, salt, vanilla and pecans, until coated. Open the can of condensed milk and pour over the banana mixture. Mix well. Add to the pie base.
Place remaining chocolate swirl rounds in a circle in-between two pieces of parchment paper. Roll out to 1/4" thick and place on top of the bananas. Press edges to seal and cut any excess pie crust. Brush the top evenly with melted sunflower spread.
Bake for 40-45 minutes until is cooked golden on top.
Allow to cool completely before slicing.