Tuesday, July 30, 2013

Vegan Banana Dulce de Leche Pie

PIE! Who doesn't love it? Yes, it might take more time to prepare than cookies or brownies but sometimes the extra time and effort is totally worth it. This pie is worth it! And... it really doesn't take all that long to make. 


The subtlety of the coconut in this pie plays well with the sweetness of the dulche de leche. The banana brings all the flavours together. As for the crust, it's perfectly crunchy and salty. The perfect counterpoint to the sweetness of the filling and topping. This pie is light and fresh and sweet! We will definitely be making this again.



Vegan Banana Dulce de Leche Pie
Recipe by Oh, Ladycakes

Dulce de leche
1 can full fat coconut milk, refrigerated overnight
1/2 cup pure cane sugar (we used Zulka Pure Morena Cane Sugar)
1 tsp pure vanilla extract
Pinch of sea salt

For the dulce de leche: Pour coconut milk into medium sized saucepan over med-high heat; reduce to liquid, stir in sugar, extract, and salt. Once brought to a boil, set a timer for 10 minutes, stir every few. When the timer goes off, whisk for 5 minutes until it’s thick and caramel-y. Allow to cool for 30 minutes then transfer to glass jar to be placed in fridge for 2 hours or more.

Crust
18 vegan digestive biscuits
6 tbsp Earth Balance shortening

For the crust: Preheat oven to 325˚F. Line the bottom of an 8″ spring form tart pan with parchment paper and lightly grease; set aside. In a food processor fitted with the S blade, blend the digestives into a fine meal. Add the shortening and pulse until combined. Press the mixture into the pan and freeze for 10 minutes. Bake for 8-10 minutes then allow the crust to cool on a wire rack for at least one hour. Do not remove it from the mold, as it will crumble if it’s hot.


Topping
2-3 ripe bananas, sliced
Whipped coconut cream (one can full fat coconut milk, chilled in then whipped in a bowl)

To assemble: An hour or two before you wish to serve the pie, remove it from the mold, add the sliced bananas and dulce de leche, then chill for at least one hour. Just before serving, top with coconut whipped cream. Pie will keep in the refrigerator for 2 days.




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