Coconut Banoffee Pie
17 hours ago
2 min read
Coconut Banoffee Pie
Preparation Time: 25 minutes
Baking Time: None (No-Bake)
Total Preparation and Baking Time: 1 hour 25 minutes (including chilling time)
Yield: 1 - 9" pie
The Crust:
1 package (approximately 8.8 oz.) Lotus Biscoff biscuits
1 stick (½ cup) salted butter, melted
2 Tbsp. sugar
The Filling and Toppings:
¾ to 1 cup Filipino Coconut Jam (Minatamis na Bao)
3 medium ripe bananas, sliced
⅓ cup toffee bits, divided
2-3 Tbsp. semi-sweet or dark chocolate shavings
The Chantilly Cream:
1 pint heavy whipping cream
¼ cup powdered sugar
1 tsp. vanilla bean extract
Directions:
The Crust:
Add the Lotus Biscoff biscuits and sugar into a food processor. Pulse until the biscuits are finely crushed.
Pour in the melted salted butter and pulse until the mixture is evenly combined and resembles wet sand.
Transfer the biscuit mixture into a 9-inch pie pan. Evenly spread the mixture across the bottom and up the sides of the pan. Using the bottom of a measuring cup, firmly press and flatten the crust to create an even layer.
Place the crust in the freezer for at least 20-30 minutes to allow it to set while preparing the filling.
The Chantilly Cream:
In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla bean extract.
Whip on medium-high speed until medium-soft peaks form. Be careful not to overwhip. Set aside in the refrigerator until ready to assemble.
Assemble the Pie:
Remove the chilled pie crust from the freezer.
Spread ¾ to 1 cup of Filipino Coconut Jam (Minatamis na Bao) evenly across the bottom of the crust.
Arrange a layer of freshly sliced ripe bananas over the coconut jam.
Sprinkle approximately half of the toffee bits over the bananas.
Top with a generous mound of Chantilly cream, spreading it evenly across the pie.
Drizzle additional Filipino Coconut Jam over the Chantilly cream. Finish with the remaining toffee bits and semi-sweet or dark chocolate shavings.
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