You can either make a digestive biscuit crust or a plain one, this time around I opted for plain
1 1/2 cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons soy milk
Preheat oven to 180C
Mix dry ingredients together and then add wet ingredients quickly mix until dough - like
Roll out on a flat floured surface and then place into a 9inch pie tin.
Neaten edges and prick the bottom in at least 7 places with a fork on the bottom of the crust.
Bake for about 15 minutes until golden brown and set aside
Banana toffee mixture
4 tbsp caster sugar
3 tablespoons of agar agar powder (optional but preferred - toffee will hold better)
- Blend the two bananas with the milk until well combined and smooth
- In a pan over high heat melt the caster sugar. Don’t stir, just gently tilt as it melts to a dark caramel colour
- Add the banana milk mixture to the toffee, stirring until the toffee melts back into the bananas
- Add agar agar powder and cook for a further minute then take off heat
- Pour into the pie case (immediately) and freeze for 20 minutes or refrigerate for a few hours.
300ml coconut cream fat (separated from rest of can) To do this refrigerate canned coconut cream overnight and scoop out (and use) the thick white fat from the top of the tin. You will probably need about 3 tins.
1 tbsp camp coffee (optional, vanilla essence will work fine)
3/4 cup of powdered sugar.
Beat coconut cream and sugar on high for about 7 minutes until well combined gently fold in vanilla essence or camp coffee.
To assemble rest of pie:
cut up another two bananas into generous slices and cover the banana toffee
place cream on top of this, no need to be neat
For a fancy extra you can either add some powdered instant coffee or coco powder on top of the cream or large chocolate shavings, Enjoy!