Well, three posts this week! I promise I’m not on crack – I’m probably just avoiding reworking a massive paper that’s due soon. So maybe there’s been a little bit of procrasti-baking going on. But, I digress from my purpose in this post:
Happy Birthday, Ma!
Today is my very special Mother’s birthday. Look! Here we are at my graduation a couple of years ago.
Isn’t she snazzy? (Please ignore my bad hair day – graduation hats are impossible). My Ma is probably the strongest, most determined woman I know – she’s had a rough ride (scoliosis, breast cancer) but instead of being broken down, Ma has used these things to build her up. We don’t always get along 100% (I like to think I’ve inherited her passion), but she’s my biggest fan and a massive support. And it’s her birthday!
So I made her banoffee pie.
This is a seriously good banoffee pie. I hope you like it. It’s a recipe that’s a little more involved than I normally post, but I hope you give it a try all the same, most of the preparation can be done in advance (you could even make the cashew cream and caramel sauce a few days before). I used this wonderful caramel sauce recipe. It’s luscious and gooey and tasty. Who doesn’t love coconut, banana and caramel thrown together?
This is an individual banoffe pie, a little-ish treat just for one. But because my mum is great, when she and Dad came over for tea this morning, we split it in three. Happy Birthday Ma! X
Banoffee Pie for One
- I used a 10 cm circle spring form tin here, but if you have a deep-dish tartlet pan (again about 10 cm diameter), you could use that just as easily.
- You will make much more cashew cream and caramel sauce than you need for one pie. My advice: make another pie (for yourself, because you’re amazing?) or, the caramel sauce and cashew cream will keep in the fridge for about 1 week. Mix with granola for a sweet breakfast (or snack), serve over fresh fruit, or just eat with a spoon.
- Don’t fret about getting every scrap of cashew cream out of the blender. Get as much out as you can, then add 750 mL fresh water, and blend on high. BAM! Vanilla-flavoured cashew milk (and your blender is easier to clean). Cashew milk will store in the fridge for 1 week.
- If you don’t have baking beads, use dry rice.
- You need a well-separating coconut milk here. For those in Australia – don’t use Trident brand (it has stabilisers added which prevent separation). In this case, the cheaper brands are usually better. Check for stabilisers on the label.
For the pie shell:
- 1/2 cup plain flour
- a pinch of sea salt
- a pinch of raw sugar
- 2 tbsp vegan butter
- 2-3 tbsp ice cold water
Place the flour, salt and sugar in a bowl. Add the butter, and using a fork, cut the butter into the flour, until the mixture is ragged and looks (sort of) like clumps of rice. Add 2 tbsp ice cold water and mix with your hands to bring it together. Add a touch more water if required. Knead for a minute, wrap and cling film and place in the freezer.
Preheat the oven to 180 C (no fan, please). When the oven is ready (usually about 15 minutes for me), remove the pastry from the freezer, and roll out to about 1/4 inch (0.5 cm) thick. Place in your tin of choice. Thoroughly prick the bottom of the pastry with a fork. Cover the pastry dough snugly with aluminium foil and fill with baking beads (or rice). Bake for 15 minutes, then remove foil and beads, returning to the oven to bake for another 15-20 minutes. (You’re aiming for cooked but not coloured.) Remove from oven and allow to cool.
For the caramel sauce:
- 1 tin full fat coconut milk, refrigerated overnight
- 1/4 cup raw sugar
Open the tin of coconut milk and scoop out the cream from the top and set aside. In a small saucepan over medium-high heat, place 1/4 cup coconut water (the clearer liquid in the bottom of the tin) and sugar. Bring to a boil and boil for 5-6 minutes. Whisk in 1 cup of the coconut cream (if you have more or less, don’t stress – just boil until you’ve reached the right consistency). Boil for a further 5-8 minutes, until it is very thick and rich. Allow to cool off the heat for a few minutes, then pour into a glass jar and refrigerate for at least 4 hours before using (it thickens more as it cools).
For the cashew cream:
- 1/2 cup raw cashews, soaked overnight in water
- seeds scraped from 1/4 vanilla pod
- 2 tsp maple syrup or honey
Scoop the cashews into the blender and retain the soaking liquid. Add the other ingredients to the blender with 1 tbsp of the soaking liquid. Blend slowly, then stop and scrape down the sides, blend again on a higher speed. Repeat until the cashew cream is silky and smooth. Remove from blender and refrigerate until needed. Don’t forget to make the cashew milk as I suggest in the recipe notes!
- pie shell
- caramel sauce
- cashew cream
- 1/2 tbsp shredded coconut, toasted
- 1/2 banana, sliced
Fill the pie shell with 2-3 tbsp caramel sauce (it should come about half way up). Arrange banana slices on top of caramel sauce. Spoon over cashew cream (about 2-3 tbsp). Sprinkle with toasted coconut. Serve. Enjoy!