Coconut banoffee pie

Coconut banoffee pie

This post was created in partnership with Bob’s Red Mill.


I’m baaack! Already. With the most delicious way to use that salted coconut caramel cream sauce I shared a couple days ago: COCONUT BANOFFEE PIE.

I originally had my stomach set on making this pie with a gluten-free pretzel crust but then I remembered the surplus of Bob’s Red Mill rolled oats I had sitting in the cupboard and figured I should probably find a way to put them to use in something that isn’t oatmeal. And it was then that the oat + pecan crust option was born. It was also then that I started chronically overthinking this pie.

For a solid 48 hours I went back and forth, and eventually I decided there were far better things I could be doing with my time so I left the fate of the pie crust up to a trusty Instagram poll. I was almost certain the pretzel crust was going to sweep (because why wouldn’t it?) but, much to my surprise, 63% of you said you wanted to see the banoffee pie made with an oat + pecan crust (my husband was in that 63%) (he also reheats his leftover pizza but doesn’t like beans in his brownies so I think we’re gonna be ok*). I, admittedly, was secretly rooting for the pretzel crust because sweet/salty desserts are my jam but once I took my first bite of the pie made with the crust that won the popular vote, I realized you oat + pecan people were on the right track. So thanks for that.

For the other 37% of you, don’t sweat it. I’m pairing the rejected pretzel crust with a recipe one of my freelance clients rejected earlier this year to make a maple sweetened and gluten-free version of one of my favorite recipes on this site (should I call it rejection pie???). It’s gonna be good. And worth the wait, I promise.

So. Since Xmas is right around the corner (only three sleeps away!), I figured I’d leave you with some suggestions for holiday themed things to watch in the event you find yourself with loads of free time over the long weekend: The Office Xmas episodes (there are eight of ’em), Home Alone (and Home Alone 2) (but definitely not Home Alone 3), Love Actually, The Strike, The Night Before, The Simpsons Christmas Special, It’s a Wonderful Life, and – of course – Die Hard.

MERRY/HAPPY! <3

Coconut banoffee pie crust in the makingCoconut banoffee pie crust in the makingCoconut banoffee pieCoconut banoffee pie6P0A9595Coconut banoffee pieCoconut banoffee pie

Notes: If you’re not into pecans (or pecan butter), replace them with almonds (and almond butter), walnuts (and walnut butter), etc. When making the caramel, make sure you use a can of coconut cream! If you don’t have a can of coconut cream on hand, you can use coconut milk but your pie won’t hold its shape (at room temperature) as well. I wound up having to scrape the chocolate off the top of the pie because the coconut sugar-sweetened chocolate I bought at Whole Paycheck was AWFUL (it was the EatingEvolved brand, for those of you who want to try to avoid it). If you want to use coconut sugar-sweetened chocolate, use this bar. If you don’t care about keeping the sugar consistent throughout the pie (I’m super anal about ingredient consistency), use this one.

This post is sponsored by Bob’s Red Mill, the employee-owned grain company that’s committed to providing good food for all. All opinions are my own and I think Bob’s Red Mill rules. 

COCONUT BANOFFEE PIE

Crust
1 cup (110g) raw pecans
1 cup (90g) Bob’s Red Mill regular rolled oats
1/2 cup (38g) Bob’s Red Mill unsweetened shredded coconut
2 tablespoons (18g) Bob’s Red Mill coconut sugar

1/4 teaspoon (1g) fine sea salt
2-3 tablespoons (32-48g) pecan butter

You’ll also need
Salted coconut caramel cream sauce
3 medium ripe bananas, sliced
Coconut whipped cream
Coconut sugar-sweetened dark chocolate, roughly chopped (see notes above)

Preheat oven to 325˚F. Lightly grease an 8″ removable-bottom tart pan and line the bottom with parchment paper; set aside. In a food processor fitted with the S blade, blend the pecans, rolled oats, shredded coconut, sugar, and sea salt into a fine meal (this should take 1-2 minutes). While the processor is running, add the pecan butter (start with 2 tablespoons) and process the mixture becomes dough-like; about 30 seconds. If your dough is too dry and doesn’t stick together when pressed between your fingers, add the third tablespoon of nut butter and process until combined. Firmly press the mixture into the prepared tart pan, ending the crust about 1/4″ from the top of the pan. Prick the bottom of the crust with a fork then chill in the freezer for 30 minutes (this will ensure the crust keeps its shape while baking). Bake at 325˚F for 18-22 minutes then transfer to a wire rack to cool completely. Once cool, cover with plastic (heads up: the crust needs to stay in the pan) and store in the refrigerator or freezer until you’re ready to assemble the tart. Crust will keep in the refrigerator for up to one week and in the freezer for up to one month (wrapped in three layers of plastic to prevent freezer burn).

When you’re ready to assemble the pie, spread the caramel cream sauce over the bottom of the crust then freeze for at least one hour or until you’re ready to serve. To finish, top with sliced bananas, coconut whipped cream, and dark chocolate. Assembled pie will keep for as long as the bananas are good; 1-2 days.

Yield: 12 slices


PRINT THIS RECIPE + THE EVOLUTION OF THIS RECIPE

BOB'S <3

9 Comments

  • Reply Hali 22 December 2017 at 6:29 PM

    Um yum this looks so so good!
    Just curious, after your (totally true) comments last post about the pointlessness of “natural sugars” being healthier, why are you coming up with a naturally sweetened version of your chocolate pie? Like I said, just wondering why!

    • Reply Ashlae 23 December 2017 at 6:41 AM

      Hi Hali –

      For the same reason I made a coconut sweetened version of my banoffee pie: maple syrup provides a flavor profile that cannot be matched by other sweeteners. 😎

  • Reply Hannah 23 December 2017 at 6:55 AM

    I couldn’t find savoy coconut cream to make the caramel so I have to use coconut milk (thankfully I stocked up on aroy-d when you recommended it.) I’m concerned about the pie holding its shape at room temperature for a long period of time so do you think it could be made in individual ramekins? Or should I get mini tart pans with removable bottoms? Thanks!

    • Reply Ashlae 24 December 2017 at 8:33 AM

      Hi Hannah –

      Either will work! The baking time will vary so keep an eye on them. My guess is they’ll need to bake for 8-12 minutes, depending on how much you fill them.

  • Reply Abby 23 December 2017 at 7:01 AM

    ooh watching all of the office christmas episodes is genius. this pie is beautiful!!! happy festivus!

  • Reply Wilkins 24 December 2017 at 8:50 PM

    So glad that I stumbled on your blog. This is my most favorite pie in the world and I’m always looking for one that does justice to the ones I grew up with in England, so I am definitely going to try this one!

  • Reply Jessica 25 December 2017 at 4:55 AM

    YESSS!!! I was hoping for an “evolution of this recipe” for this post. These posts are seriously the coolest. I haven’t had Eating Evolved but now have no desire. I’m team Hu Kitchen but CocoLove makes seriously good chocolate. Anyways, you’ve done it again…NAILED IT!

  • Reply Weekend Reading | The Full Helping 31 December 2017 at 5:10 PM

    […] wish I’d made Ashlae’s vegan coconut banoffee pie yesterday, so that I could celebrate New Year’s Eve tonight with a giant slice! It’ll […]

  • Reply Annaliese 24 January 2018 at 9:56 PM

    Hot damn! This looks delish. Really irritated at myself for getting rid of not one, not two, but all THREE of my damn tart pans when I did a cross-country move in October. Putting tart pan on my must buy list so I can try this beauty!

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