This recipe is a showstopper. People are amazed by its beauty and inventiveness. It looks great, tastes great and is a fun one to make with the kids on a rainy day.
Technique tip: Keep the pastry cool and work quickly with cold hands. Keep your pastry tight to ensure tight swirls. Patience is key and keep your cool!
Swap option: You could use any pie filling here: apple, pumpkin, anything you fancy! You could also use cinnamon instead of chocolate for the swirls.
- Two 14-ounce cans full-fat coconut milk
- 1¾ cups plus 2 tablespoons golden superfine sugar
- 3 tablespoons dairy-free butter, plus extra for greasing
- Two 11-ounce sheets ready-rolled plant-based pie dough
- 2 tablespoons cocoa powder
- 3½ ounces pecans
- 3 to 4 large bananas
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 2 tablespoons unsweetened plant-based milk
1. Pour the coconut milk and the 1¾ cups superfine sugar into the large saucepan. Put the pan over high heat and bring to a boil, then reduce to a simmer. Cook for 45-50 minutes, stirring frequently, until the liquid has reduced by half and has thickened to a caramel-like consistency. Set aside.
2. Preheat the oven to 390°F.
3. Put the dairy-free butter into a small dish and melt it in the microwave (alternatively, melt it in a small pan over very low heat). Unroll one sheet of the pastry and lightly brush it with 1 tablespoon of the melted butter. Sift half the cocoa powder over the dough along with 1 tablespoon of sugar. Roll up the pastry tightly, starting with the longest edge, and put the roll in the fridge for 20 minutes to chill. Repeat with the second sheet of pastry.
4. Take one of the pastry rolls out of the fridge and cut it into 1/3-inch thick slices. Arrange the slices over the bottom and up the sides of the greased pie plate. Use your fingers to push, press, and manipulate the slices into the dish so that they come together to form one connected, decorative layer of pastry (you might need to use a few slices from the second roll to completely cover the dish).
5. Brush the pastry with a very thin layer of melted dairy-free butter. Lay a sheet of parchment paper over the pastry and pour pie weights into it, smoothing them out evenly so that they completely cover the bottom. Place the dish in the oven and bake for 15 minutes. Take out of the oven and remove the parchment paper and pie weight. Continue to bake for 10 minutes. Take the dish out of the oven and put it on one side to cool
6. Spread the pecans out on the sheet pan. Put the pan in the oven and bake for 5 minutes. Remove and spread the pecans out on a cutting board. Roughly chop.
7. Peel and slice the bananas and put them in a large mixing bowl. Add the cornstarch, cinnamon, salt, vanilla, and chopped pecans and toss until the bananas are well coated. Pour the coconut milk caramel into the bowl and fold everything together so that it is well mixed. Pour the banana mixture into the pie and smooth it out with the back of a wooden spoon.
8. Lay a large square of parchment paper on a clean surface. Take the second pastry roll out of the fridge and cut it into 1/3-inch thick slices. Arrange the slices on the parchment paper to form a tight, solid round (not a ring). Lay another large sheet of parchment over the top. Use the rolling pin to roll the pastry into a 1/8-inch-thick sheet of solid pastry.
9. Peel off the top layer of parchment paper. Roll the pastry onto the rolling pin and lift it over the pie. Lay the pastry over the open pie and remove the remaining sheet of parchment. Press the edges of the pastry together to seal the filling inside the pie. Trim any excess pastry from around the dish with a sharp knife or scissors. Crimp the edges with a fork.
10. Pour the maple syrup and plant-based milk into a small dish and mix with a fork. Brush the top of the pie with the glaze and put it in the oven for 30-35 minutes, until golden and crisp.
11. Take the pie out of the oven and allow it to cool to room temperature before cutting into slices.