This is an account of my experiments to create an acceptable vegan Banoffi Pie. Obviously Banoffi Pie is vegetarian but it is not vegan as there are a lot of dairy products in it – cream, butter and condensed milk to be precise.
The easy bit in my experiment was the vegan pastry. Pastry is the original base for Banoffi Pie but I know a lot of people use a biscuit base which can be substituted using vegan alternatives. For the pastry version I used hard vegan butter and water instead of an egg but it is crucial to use the hard butter alternatives not the spreading margarine found in tubs.
After some experimenting with vegan cream alternatives for the topping I found that the double cream from The Coconut Collab (available in Sainsbury’s at the time of writing) was the best. Other oat based varieties, even though whippable didn’t have the density of the coconut variety.
The biggest problem to overcome was the toffee filling. If you know the story of the development of Banoffi Pie you will know that the breakthrough of finding the easiest and best way to make the toffee was boiling cans of condensed milk for three and a half hours creating a soft toffee that (crucially) was the right consistency so my first experiment was to boil vegan condensed milk for the same amount of time. The Nestle variety (oat based) produced a toffee flavoured syrup that was not the right consistency. Next I tried a coconut version of condensed milk. I used the Nature’s Charm brand that at the time was only available online. This was an improvement but when I first opened the tin I found the consistency was still too soft.