Mini Banoffee Pies



Banoffee pie is hands down one of my favourite desserts. These individual pies and great for entertaining and this recipe is a little less rich than some of my other recipes making this a perfect finish to a dinner party.



Mini Banoffee Pies

Makes 12 individual pies.


  • 500g Shortcrust Pastry
  • 400g Caster Sugar
  • 500ml Coconut Cream
  • Pinch of Salt
  • 6 Tbsp Cornflour
  • 300ml Soy or Almond Milk
  • 4 Bananas
  • 300ml Vegan Whipping Cream (or use vegan squirty cream if you like)
  • Vegan Margarine – for greasing tartlet tins


  1. Preheat your oven to 200c.
  2. Roll your shortcrust pastry to approx 4mm. Prepare tartlet tins by greasing with a little margarine, cut a sheet of pastry just larger than your tartlet tin, place over the top and gentry press down to make the crust.
  3. Use baking beads to retain the shape of the pastry crusts whilst they bake. Place the tins on a baking tray and bake for approximately 15 minutes but remember, all ovens are different so make sure to keep an eye on them. Once baked, set aside to cool.
  4. Whilst the pie crusts are baking we can make the caramel filling. Take a saucepan and heat the caster sugar on high. Stir the sugar until it has completely melted.
  5. In a separate container whisk 200ml coconut cream with the cornflour. Add this mix to the melted sugar, the mixture will bubble a lot so take great care at this stage.
  6. Pour in the remaining coconut cream and reduce the heat a little. Heat for 10 minutes until the filling starts to thicken, at this stage pour in soya or almond milk to thin out just a little. Heat for a further 5 minutes and add a pinch of salt to finish.
  7. Spoon the caramel filling into each pie crust, refrigerate the pies and leave to set for at least 2 hours or preferably overnight.
  8. Once the filling has set we can prepare the whipped cream, I would recommend doing this just before serving. Pour the whipping cream into a mixing bowl and whisk on high for a few minutes until stiff peaks are formed. If you like you can skip this and use squirty cream but I find whipping cream has a better texture for this dessert.
  9. Slice the bananas and top each tart with 5 or 6 slices, spoon a little cream on top and finish with sprinkle of cocoa.



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