Pieday Friday: Banana Toffee Pie

Welcome to Pieday Friday!

This week’s pie is vegan and involves pudding. I absolutely adore pudding pies.

Banana Toffee Pie

Adapted from Vegan Pie in the Sky


For the Crust
1 pastry pie crust (Same as the recipe from Strawberry Rhubarb Pie)

For the coconut topping
1 can coconut milk (NOT lite), refrigerated for at least 6 hours
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 dark chocolate bar, for garnish

For the Filling
1-1/4 cups coconut milk (leftovers taken away from the can you used for the topping)
2/3 cup brown sugar
1/3 cup unsweetened almond milk
3 Tablespoons cornstarch
1 Tablespoon Margarine (I used Earth Balance)
1/2 teaspoon vanilla extract
3 ripe bananas, sliced lengthwise


For the Topping *Make the Topping First*

Open the can of coconut milk and scoop the heavy cream that has risen to the top into a small mixing bowl. You should have  little over  3/4 cup of cream.

Using a hand mixer, slowly mix in powdered sugar. Beat until smooth and creamy.

Stir in vanilla.

Tightly cover with plastic wrap and refrigerate until the pie is ready to be served.


For the Crust

Go grab the pie crust recipe and make the dough. I made mine overnight.

Preheat oven to 350F.

Lightly flour a clean surface. Roll out the dough after it has chilled for at least 1 hour. The dough should be in a circle, about 12 inches in diameter.

Quickly and carefully move to an ungreased pie pan. Press the pie crust into the pan, sealing the edges and removing all the air from the pan.

Roll the excess dough inward, pinching it to create a nice pattern along the edges.

Pierce the crust a few times with a fork, then place a piece of parchment paper over the crust. Fill the parchment paper with pie weights (See baker’s note below).

Bake for 15 minutes, remove parchment paper.

If the crust is not cooked all the way, cook for another 5 minutes, or until crust is completely cooked and edges are browned.

Set aside and let cool completely before filling.

*Baker’s note: You can buy ceramic pie weights, or use large, dried beans.

Pie Weights

For the Filling

In a small saucepan over medium high heat, combine brown sugar and the leftover coconut milk from the topping. Bring a boil and reduce heat to low.

Cook for 35 minutes.

Mixture should be a caramel color and should thicken slightly in this time.

In a measuring cup, whisk together almond milk and cornstarch.

Slowly and in a steady stream, pour almond milk mixture into the brown sugar mixture, whisking vigorously. Continue to whisk until a pudding forms, approximately 5 minutes.

Remove from heat. Whisk in margarine, salt, and vanilla.



Once pie crust is cooled, fill with 1/2 of the bananas. Top with half of the pudding mixture.

Top that with the rest of the bananas, then cover with the rest of the pudding.

Cool for 2 hours, or completely chilled.

Once chilled, top with coconut topping.

Garnish with chocolate curls.

Serve cold.

Banana Toffee Pie


This pie was a hit with the coworkers! First off, the crust is “on point,” as Brandon says. It’s light, flaky, and doughy at the same time. Moving right along to the filling, it’s the perfect consistency for a pudding pie. The flavor was just like a rich, toffee candy with a hint of salt. The bananas really sweetened that flavor and also added to the texture of the filling. The topping really brought this entire pie together. The sweet coconut flavor topped with the bitter dark chocolate balanced everything out. The coconut flavor brought a little punch to the pie and made it more than just a pudding pie.

Happy Friday!


11 thoughts on “Pieday Friday: Banana Toffee Pie

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