Banoffee Pie from My New Roots

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banoffeepievegan (12 of 15)

I’m preparing to host my very first Easter dinner tomorrow – a totally plant-based menu with all the fixins! Go big or go home, I say. Usually we go to my in-laws for Easter, but this year my sister-in-law had to stay close to home for an event so we offered to host. I’m making a ridiculous amount of food including many recipes from my next cookbook. So pumped. I just need to scrounge together enough chairs and pray that we all fit at our table! Ok, that is definitely not happening…but what would a big family get together be without a kids table?!

Cooking has been more fun than usual these days because I have an audience now – a 6 1/2 month old baby who loves to watch her mama in the kitchen! Adriana is very curious as to what I’m doing in there all the time and she smiles at me from the table and even laughs at all the right moments, such as when I bust out Twinkle Twinkle Little Star complete with a made up dance routine. I’m now a cook/entertainer all at once. What an ego boost, let me tell you. Did I mention I burned two desserts last weekend? I can’t imagine why…

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This pie, however, came together without a hitch. Sa-weet. If you’re like me, you might even find you have all the ingredients on hand which makes me want to cry happy tears because I didn’t need one more grocery trip on a holiday weekend. Or should I say Eric doesn’t need one more grocery trip on a holiday weekend…bahaha. I don’t know about you, but when I realize that I have all the ingredients for a recipe I’m like that Ikea commercial, only instead of running to the car I’m running to my kitchen… START THE OVEN, START THE OVEN!

I’m not weird, not weird at all.

mynewrootscookbookreview

Last year I had the opportunity to preview Sarah Britton’s debut cookbook, My New Roots: Inspired Plant-Based Recipes for Every Season, based on her beautiful whole foods recipe blog. I’ve long admired Sarah’s unbridled enthusiasm for plant-based food; in fact, I don’t know if I’ve ever come across someone who is so passionate about vegetables, not to mention, knowledgeable about how they impact our health.

This cookbook is gorgeous with beautiful food photography and interior design (I’m a bit of a cookbook nerd these days, often gushing over paper stock of all things). There are 100 creative vegetarian recipes with many vegan options. Some of the ingredients are a bit uncommon or difficult to find, but I expect if you have a solid farmer’s market and health food store handy you’ll be able to find many of the ingredients in the right season. Just in case you aren’t sure which ingredients are in season, the cookbook is conveniently divided into 5 sections by season (spring, early summer, late summer, autumn, and winter). I love that summer is divided into two seasons; it totally makes sense because there’s so much coming into season over the summer months. One thing’s for sure, Sarah’s recipes will help you bust out of a cooking rut and get adventurous in the kitchen.

Here is a sample of recipes from My New Roots:

  • Buckwheat Crepes with Creamy Purple String Bean Slaw
  • Roasted Red Pepper Walnut Dip
  • Shaved Turnip and Radish Salad with Poppyseed Dressing
  • Oyster Mushroom Bisque
  • Apricot Rhubarb Clafoutis
  • Caramelized Fennel on Herbed Polenta
  • Roasted Cauliflower with Lebanese Lentils and Kaniwa
  • Trippy Tie-Dye Soup
  • Butternut Stacks with Kale Pesto, Kasha, and Butter Beans

 

Today, I’m excited to share this dreamy Banoffee Pie recipe from her new cookbook. I’ll be serving it tomorrow along with a few other desserts. I hope you enjoy it as much as I did (yes, I had to eat a slice before serving it tomorrow…don’t judge). I’m predicting it won’t last long because who on earth can resist the combo of coconut whipped cream, banana, oats, and date caramel? Anyone?

banoffeepieveganglutenfree1

Banoffee Pie

Vegan, gluten-free, refined sugar-free, soy-free

By

4.9 from 34 reviews
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Sarah writes that this version of Banoffee Pie isn’t as “jaw-achingly sweet” as traditional versions - which admittedly I’ve never had - but I can tell you I find this version to be perfectly sweet while still feeling super light and healthy. That’s a win-win in my books! I made several improvisations to the original recipe because I can’t seem to ever leave a recipe alone. I’ll share my adaptations here. In the crust I swapped sunflower seeds for almonds because I prefer the flavour of almonds. I also skipped toasting the almonds beforehand because I figured they would toast up while baking the crust and I wanted to save some time. I also skipped chilling the coconut oil and opted to use softened coconut oil and then I added cinnamon to the crust because cinnamon and oats is always a good idea in my books. My crust baked up in 12 minutes as opposed to the 20-30 minute suggested bake time so my advice is to keep an eye on it. When my crust got a tiny bit golden I took it out. Keep in mind the crust firms up as it cools. For the raw caramel toffee, I kept the almond theme going using almond butter and I also cut down the lemon juice. Lastly I ended up using 3 bananas instead of 2 because I don’t think you can ever have too many banana slices. As you can tell, this recipe is quite versatile so have fun with it!

This recipe is adapted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Yield
8-10 slices
Prep Time
Cook time
Total Time

Ingredients:

For the crust:
  • 1/2 cup raw almonds
  • 2 cups gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup virgin coconut oil, softened
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons water, or as needed to moisten dough
For the Raw Caramel Toffee:
  • 1 1/2 cups pitted Medjool dates
  • 3 tablespoons smooth almond butter
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1 vanilla bean, seeded or 1/2 teaspoon pure ground vanilla bean powder
For the filling:
  • 2 (14-ounce) cans full-fat coconut milk, chilled overnight
  • Raw Caramel Toffee (from above)
  • 3 large ripe bananas, sliced into “coins”
  • a few squares of non-dairy dark chocolate, shaved

Directions:

  1. Place 2 cans of full-fat coconut milk in the fridge overnight, the longer they chill the better.
  2. For the crust: Preheat the oven to 375F. Grab an 8-10 inch tart pan (I used 10-inch) and lightly grease the base and sides with coconut oil. Cut a circle of parchment paper to fit along the bottom and place it inside the tart pan. This will prevent the crust from sticking.
  3. Add almonds into a food processor and process until a coarse crumb. Now add in the oats, cinnamon, and salt and process again until the mixture looks like coarse sand. Add the oil, maple syrup, and water and process until the mixture comes together. The dough should stick together when pressed between your fingers, but it shouldn't be super sticky. If it's still too dry, try adding another teaspoon of water and processing again.
  4. Crumble the dough all over the base of the tart pan in an even layer. Starting at the centre of the tart, press the dough into the pan with your fingers and work your way outward and up the sides. If the dough starts to stick to your hands, feel free to lightly wet your hands every now and then. With a fork, poke the base of the tart about 20 times to allow the air to escape while baking.
  5. Bake the tart at 375F for around 12-14 minutes (I baked for 12 minutes) until lightly golden. Place tart pan on a cooling rack for about 15 minutes or so. If the crust puffed up during baking you can poke it a few more times with a fork to let the air escape. The crust will firm up as it cools.
  6. For the raw caramel toffee: Add pitted dates into a bowl and pour boiling water over top. Let sit for 5-10 minutes, or longer if your dates are firm. Drain the dates well and add to food processor along with the almond butter, lemon juice, salt, and vanilla bean seeds. Process until smooth.
  7. When the crust has cooled, carefully spread all of the caramel toffee onto the base of the crust. Slice all the bananas and place half of the banana slices on top of the caramel, pressing down lightly to adhere.
  8. Grab the cans of coconut milk from the fridge. Open the cans and carefully scoop off the white cream from the top of the can, discarding the water. Add the coconut cream into a medium bowl. With a whisk or electric beaters beat the cream until smooth and fluffy.
  9. Spread all of the coconut cream on top of the banana slices in an even layer. Now add the remaining banana slices on top in a circular pattern. Garnish with shaved chocolate. Serve pie immediately. Store leftovers in the fridge.

Tips:

Tips: 1) Be sure to chill the cans of coconut the night before you begin this recipe. 2) The raw caramel works best with very soft dates. 3) I don't recommend freezing this pie as the banana slices get mushy after thawing.

banoffeetartvegan

Congrats again, Sarah!

To those of you celebrating this weekend, I wish you a lovely Easter! Spring is officially in the air. ahhhh.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 182 comments… read them below or add one }

1 Marie @ The Frog Blog April 4, 2015

Date caramel = genius. My “desserts to make” list is growing longer and longer…that’s not a bad thing.

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2 Savanna @ Gluten Free Vegan Pantry April 4, 2015

Wow! This pie looks incredible and is totally the best idea ever for a Family Easter dinner. You were totally right when you said that the recipe has common ingredients that most of us would already have in our cupboards – I have every single thing required and I’m really having to control myself from jumping up off the couch and pulling out everything to get started on this! I love the IKEA analogy – pure perfection!

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3 Fanya @ Bliss half FULL April 4, 2015

It looks so good, definitely trying this one.
Thanks Angela. Happy Easter/Passover.

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4 Sonya J April 4, 2015

An entire plant-based meal prepared by you sounds amazing! And did I read right.. you’ll have a 2nd cookbook out?! YAY!

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5 Laura @ ryg April 6, 2015

I think a entire plant based Easter menu sounds delightful. You are right, spring is in the air, although the day after Easter my 5 year old asked if we could celebrate Christmas! This pie looks most excellent, I really enjoy learning about food on Sasha’s my new roots blog as well. And of course I love oh she glows!

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6 Carolyn April 4, 2015

I had preordered her book as soon as I heard about it and I want to make literally every single recipe in it!!!!! Much like I did when I got yours:)

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7 Erin @ Erin's Inside Job April 4, 2015

I can totally understand making a date caramel. My favorite snack is Medjool dates + homemade almond butter, but I hate soft/squishy dates. In an attempt to make them chewier and tougher, I put them in the oven on its lowest temp for a few hours to dry out. Not only did they dry out, but they tasted so rich and caramelized! I don’t have time to hang out and do that with them all the time, but they were amazing!!

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8 Amelia Littlejohn April 4, 2015

This looks soooo yummy! I love finding new healthy dessert recipes to try.

Amelia Rose | Health & Beauty Blogger

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9 luvs.veggies April 4, 2015
Recipe Rating:

I always enjoy making your recipes and this one sounds amazing! Will definitely make this soon! Thanks!

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10 Kaila@HealthyHelperBlog April 4, 2015

This book looks awesome and the pie looks even better! I’ve never really had any banoffee desserts before but I love both banana and toffee so I’m sure I’d like this!

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11 Claudia April 4, 2015

i was just reading in Sarah’s book earlier, I love the idea of dividing it by season. Beautiful cookbook. Hers was the first plant based blog I found, yours came shortly thereafter. I have a bunch of plant based cookbooks now but to tell the truths yours is the only one with food all over it from using it so much. Whenever I need a recipe I keep on coming back! I have at least 5 friends (omnivores) who also own and hopefully cook from your book, if not they are missing out! Happy Easter!

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12 June Burns April 4, 2015

That looks incredible! I would love to try this sometime soon. Will have to check out the cookbook too, sounds terrific :)

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13 Corinne April 4, 2015

Thank you , this looks yummy.

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14 Casey April 4, 2015

that looks DIVINE! also, i’ve always appreciated your photography skills. :)

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15 Amy Newman April 4, 2015

Loveliness. I have been following My New Roots and seeing so many gorgeous photos of the book. Happy to see an actual recipe so I know what to expect from the whole gorgeous book.

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16 Sarah April 4, 2015

This looks amazing! and I love Sarahs website, and had no idea her cookbook was broken up into seasons…that’s my jam:) Thank’s for sharing this lovely recipe. And you gotta have the kids table!

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17 Jamie April 4, 2015

Yum! I can’t wait to try this. So you replaced an equal amount of sunflower seeds / sunflower butter with almonds and almond butter? (I’m usually cooking for folks with nut allergies, so I’ll likely be using the sunflower variation). Thanks, and enjoy your Easter dinner! ;)

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18 Cassie April 4, 2015

Saw your cookbook in Portland! Love <3

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19 Jessica April 4, 2015

This is my most favorite pie in the world and I’m always looking for one that does justice to the ones I grew up with in England, so I am definitely going to try this one!

thank you!

Jessica
mossandmink.com

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20 Kelli April 4, 2015

This recipe sounds delicious and I am thrilled that I have all the ingredients! Can’t wait to make it. I’ll also be hosting Easter, I wish I could say it’s totally plant-based but I have a few rebels attending that won’t think it’s Easter without a ham. Here’s my menu I’m so proud to share: Sunny White Sangria, Crispy Smashed Potatoes with Avocado Garlic Aioli, Mini Fruit Kabobs, Creamy Avocado-Potato Salad, Tropical Mango Banana Kale Salad with Creamy Pineapple Coconut Dressing, Red Quinoa and Black Bean Vegetable Salad, Roasted Beet Salad with Hazelnuts and Fresh Strawberries. Any of those recipes sound familiar? Love ALL your recipes.

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21 Angela (Oh She Glows) April 5, 2015

Hi Kelli,

That is amazing! You have lucky guests. Happy Easter!

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22 Shimmy April 4, 2015

I actually just got Sarah’s book and I cannot wait to try this recipe out!! Thanks for sharing!!!(:

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23 Light Berry April 4, 2015

Hi, this looks great!

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24 Katharine in Brussels April 5, 2015
Recipe Rating:

Whoa… Mmmm… So while you are recipe testing for a cookbook, it’s a happy coincidence that this year you’ll be hosting Easter. Of course you had a taster slice first: have to know if your first rendition of a recipe is good enough to serve company.
Hey Ange, I like your adaptations, and yum–I ate the webpage :) ‘cos babyweight loss is at a plateau so this was a perfect compromise!

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25 Beth April 5, 2015

This looks absolutely amazing. I must makes this when I come home.

Beth x
http://www.hellobeth.co.uk

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26 Anna April 5, 2015

I’ve been looking for a perfect raw cake and this one looks amazing!! can’t wait to try it

https://aspoonfulofnature.wordpress.com/

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27 Lauren April 5, 2015

I’ve had trouble with the coconut whipped cream ever since all the cans added guar gum to the ingredients. I have checked every brand and everyone seems to have it?

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28 Melissa April 5, 2015

You can whip up your own from a can of full-fat coconut milk. I first read about it here on OSG, so if you do a search you should be able to find Angela’s instructions. It is amazing!

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29 Melissa April 5, 2015

Ooooh, you mean the cans of coconut milk have guar gum! Gross. I never noticed that.

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30 Rebecca April 5, 2015

Try Native Forest coconut milk — they don’t use gums and the cans are BPA free. :-)

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31 Amanda April 6, 2015

Thanks Rebecca– I’ve been searching for a brand of coconut milk without guar gum too.

Do you live in the toronto area?
What store did you find yours in?

Does anyone else have any brand recommendations?

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32 Jessica April 7, 2015

I do what I call the “grocery aisle shake” where I gently shake the cans and then pick out the ones that feel thicker (aka no liquid sloshing around). Works every time!

So far my favourite places in the GTA to buy coconut milk is T&T (or other asian stores) and Loblaws.

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33 Alisha Duret April 7, 2015

I use the green Arroy-D cans. They are gum free and work great!

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34 Lauren April 6, 2015

Thank you!! I will have a look. I live in Hamilton and feel like every can I check has it. I must have missed this brand.

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35 Stephanie July 15, 2015
Recipe Rating:

I just bought Native Forest and they do indeed have guar gum! No idea why but fortunately my whipped coconut cream turned out great!

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36 Aysegul April 5, 2015

I can’t wait for my copy to arrive. And this recipe looks just so so yummy!
Thank you for sharing!

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37 Ceara @ Ceara's Kitchen April 5, 2015

Happy Easter to you and your family, Angela!

This pie looks absolutely GORGEOUS and I love that I have all the ingredients on hand for it – that’s the BEST when that happens :)

I’m getting caught up on your blog and just read your last post. Love and light your way, girl! <3 I wish we could always bring each other up instead of tear each other down! I just wanted to let you to know that I started reading your blog right when I started my vegetarian journey a couple years back and your blog was a major inspiration for me in becoming vegan and SO passionate about beautiful plant-based foods! You know which decision is best for your family and I love how open and honest you are on your blog. All the best!

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38 Amanda April 5, 2015

ohh man this look tasty! I was thinking about making my favorite raw vegan blueberry banana muffins but I think I want to make this instead!! :) Thanks for the killer recipe Angela!

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39 Susanne April 5, 2015

This pie looks lovely. It’s so nice to realise everything you need is in your cupboard and ready to go. I try to make as many meals as possible without special trips to the shops. This ususally requires research, planning and creativity. Your site always provides good recipe inspiration.

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40 alina April 5, 2015

omg, it looks so good, i love bananas!

http://alinaurbanska.blogspot.com/

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41 milanyia April 5, 2015

Looks really delicious *_* I’ve to taste it!

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42 Linda April 5, 2015

Angela, this looks amazing – and I love your tweaks. Thank you for all that you do!

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43 Charlie April 5, 2015

I love banana cream pie and I love caramel, so this looks quite amazing! Definitely have to try :)

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44 Sue @ A Colourful Canvas April 5, 2015

I got a great giggle when you mentioned the burned desserts! Been there, done that, LOL! It’s a comfort to read that you have ‘moments’ too! Okay…I’m gonna go back and drool some more over that pie! Enjoy your celebration today!

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45 genevieve @ gratitude & greens April 5, 2015

I can’t wait to get Sarah’s book in my mailbox- all her recipes are delicious and gorgeous and I can’t wait to cook through her book! This banoffee pie sounds amazing, and I totally agree: what’s a big family gathering without a kid’s table?! Sitting at the kiddy table when I was young was definitely my favourite part about family dinners :)

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46 Karen H April 5, 2015

I’ve been trying to figure out how I could make caramel/toffee and this is the answer! Can’t wait to try it out. I love your cookbook. I made the Tex Mex Casserole last night and it was deeelish!

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47 Millie l Add A Little April 5, 2015

This looks wonderful – the addition of fresh bananas must make it super tasty!

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48 Chelsea @ Chelsea's Healthy Kitchen April 5, 2015

Happy Easter Angela! Enjoy your holiday dinner with your family. I bet they’re excited to taste test some dishes from your next cookbook. :)

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49 Michelle @ Vitamin Sunshine April 5, 2015
Recipe Rating:

I love date caramel! I can’t imagine ever wanting “real” caramel anymore. This looks delicious– the crust especially!

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50 Joanna April 6, 2015

Scrolling those pictures down it’s like being in the kitchen and looking at the cake being prepared! Shame i cannot bite my screen…well…I could! :) Beautiful cake!

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51 CARLA April 6, 2015

you had me at the AUDIENCE MEMBER.
That’s the best.
<3 <3

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52 Rachel April 6, 2015

HI,
Could I please get a substitute for the oats?

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53 S Lauren | Modern Granola April 6, 2015

Yumm! I love Oh She Glows, I love My New Roots, put them together and there is no way anyone anywhere will be disappointed! And they aren’t! This sounds incredible, and your adjustments sound perfect! I’m so pumped to try this!

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54 Anna Lee April 6, 2015

I’ve been dying to make Sarah’s Banoffee pie but have been putting it off out of sheer lazyiness haha. Now I’m definitely gonna make it asap! You can’t go wrong with bananas and toffee.

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55 Jennifer @ Delicious Everyday April 6, 2015

I am weeping over how gorgeous that pie is! Just lovely!

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56 Alex @ True Femme April 6, 2015

Oh wow this pie looks so good!

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57 Karin April 6, 2015

This looks incredible! I also hosted a plant-based Easter yesterday. Everyone loved the food (or so they told me)! Featured many Oh She Glows recipes… superfood crunch salad, protein power goddess bowls, triple berry nut crumble…

This recipe is calling my name. Do you think I could mash the bananas and beat them into whipped coconut cream?

I would love to make a “banana cream” topping instead of cream + banana slices. And then, of course, cover it with tons of shaved chocolate!

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58 Shanna April 6, 2015

I just have to say Angela, you take the most beautiful pictures I’ve ever seen. Ever. And that’s saying something cause I also read Kathy’s blog Healthy.Happy.Life and wow she takes beautiful pictures. But your’s take the cake. I won’t be making this recipe cause I hate bananas and I don’t like pie, but thats the most beautiful pie I’ve ever seen. Your pictures are amazing. You’re an amazing photographer. And i LOVE the picture of the kale? on your Food for Thought post. It’s beautiful. Oh and I did read that post. And I was like whaaatt?? I didn’t know you wrote a post on what you’d feed your baby. So I read that post and I could not agree with you more. I’m sorry people were criticizing you. You don’t deserve that. I’m vegan too and I couldn’t agree with you more. I’m not gonna put a label on my kid. Kids are too little for “vegan”. They’ll decide when they’re older what they wanna do. You don’t wanna burden a little kids with such a strict label. I don’t ever to people even call myself vegan because people just take that word so seriously and offensively sometimes. I just say I don’t eat animal products. I am vegan and have been for years and so happy I am. But a lot of adults can’t even handle the word vegan. That’s too much pressure to put on a kid. It’s too much to explain. Just everything. I get it. But anyway I love ya Angela. Been reading your blog for a few years now. You’re a beautiful person.

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59 Angela (Oh She Glows) April 6, 2015

Hi Shanna,

Thanks so much for you kind words!

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60 Queenoffitness April 6, 2015
Recipe Rating:

Ang, I don’t have a tart pan. Could I use a glass Pyrex pie dish instead? I’m not super crazy about bananas. I’ll probably omit the top layer but definitely put the bananas on the inside layer. As always, superb photography! Hope your Easter was wonderful. Can’t wait to see photos of your beautiful babe and your food!

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61 Jenny April 30, 2015

I used a glass pyrex pie dish, and it worked great!!

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62 Matea April 6, 2015

Having a kids’ table is a great idea! I love hearing bits and pieces of their conversations when they think no one’s listening (creeper status: expert :) ) It can get very interesting and surprisingly mature at times–they were talking about politics once! Not sure I would even talk about that with my friends; ha!
I love that this pie isn’t sickly sweet! Yum!

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63 Annaliese April 6, 2015

Angela, really: with grace and style, you go from being criticized, to PIE! A beautiful, delicious, springy pie. Seriously, good for you. If pie doesn’t symbolize peace and happiness, then I just don’t know what our world is coming to. Keep up the good work! Can’t wait for your next book. Hope you had a successful, fulfilling Easter gathering with your friends and fam.

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64 Zoe Smith April 7, 2015

I really loved this recipe! Although apple pie is my favorite I am going to include this recipe in my menu. Last time I had messed up my apple pie by using 3 tablespoon of cinnamon. I believe a metal pie dish helps a pie cool well. When I make my apple pie I give it sufficient time to rest or the fruit juices will run. If you are like me looking for a salty treat too make sure you try this out http://www.agein.com/savory-chana-chickpea-masala-6763.

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65 Emma {Emma's Little Kitchen} April 7, 2015

Love this “clean” banoffee pie! My 4 month old son is also enjoying kitchen time, I just plonk him in his seat on the counter, and we chat about the food I’m making!

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66 Priya Sharma April 7, 2015

This looks delicious, I am so gonna try this recipe on my own at home. Please keep posting things like these. It will really help us a lot. :D

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67 Abby @ The Frosted Vegan April 7, 2015

Ah dear, this looks perfect! I bet cooking is so much more fun with an audience : )

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68 Larissa April 7, 2015

Any idea how long this will keep in the fridge?

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69 Kimberly/TheLittlePlantation April 7, 2015

Thank goodness April is my birthday month because I SO want a copy of that book!
This recipe looks and sounds utterly yummy.
Thanks as always for sharign your inspiring photography.
K

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70 Amey April 7, 2015

Yum! This looks so lovely and delicious. And I’ve never heard of this cookbook. So thanks for the hot tip!

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71 Laura April 7, 2015

Hi Angela,
Can you make this pie with peanut butter instead of almond? I wonder if you tried it, or what you think it would be like.

Thanks!

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72 Angela @ Eat Spin Run Repeat April 7, 2015

Ohhh wow! This is beautiful! I love Sarah’s blog and definitely want to get my hands on her cookbook. I hope you had a lovely Easter with your family Ange, and I’m sure Adriana will be helping you in the kitchen before you know it! :)

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73 Ariana April 7, 2015

Thank you for sharing a simple yet heavenly dessert! Looks AMAZING!

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74 Caralyn @ glutenfreehappytummy April 7, 2015

my oh my this looks awesome. drooling!

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75 Dawn April 8, 2015

This looks fantastic! Can’t wait to try it. Thank you.

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76 Ryan April 8, 2015
Recipe Rating:

Great recipe as always, Angela – big fan of banoffee pie and this recipe looks particularly healthy and nutritious what with the almonds, oats and coconut oil thrown in. Just wondered what your opinion was on ‘food synergy’ whereby certain foods benefit from being eaten together, as explored in my following article – http://blog.baaclothing.com/2015/03/5-healthy-easter-food-synergy-combinations.html – be great to get your view! Thanks

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77 Stephanie L April 8, 2015

My husband will adore this…I’m thinking spring surprise dessert right here. Hope you had a great Easter!

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78 Mia April 8, 2015

What an amazing dessert! I can’t wait to make it! I was wondering of the coconut oil in the base could be substituted for applesauce by any chance?

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79 Raquel April 8, 2015

I totally make my boyfriend go to the grocery store when I’m missing something too! I always give him the excuse that at least he doesn’t have to do the cooking (as if it were something I didn’t enjoy anyways haha). Recipe looks delicious! :)

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80 Laura April 9, 2015

Hey, what a wonderful blog you have! I just stumbled across it and I normally never write replies, but reading your blog sound like listening to a friend telling me about something :) I have one question though. I can see the pie in the baking thing and outside (sorry, English is not my first language). Both times the pie has the cream on it and the bananas. How did you get it out without making a mess? I mean, I would probably just take it our before filling it, because I don’t need to take so wonderful and yummy pictures. But still, share your secret ;)
I’m off to the kitchen now making pie!

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81 Linda April 23, 2015

I think it’s baked in a special kind of pan. The flat bottom can be pushed up and out of the ring around it. Can’t think of the correct name for the pan, but you can buy them at any kitchen store. I think Angela probably took it out to make it easier to serve it.

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82 Katalina @ Peas and Ponies April 9, 2015

This is perfect, it looks totally scrumptious and decadent, I have to get the book.

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83 Nicole April 9, 2015

This pie looks AMAZING! I’m trying to think of a good reason to make it ASAP after all the goodies I’ve already had over Easter…

The “start the car” reference had me in stitches. That’s exactly how I feel!

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84 Barbara Albert April 10, 2015

Coconut and syrup are both high in triglycerides. Some people need to be careful.

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85 Vidivir Esplanada April 10, 2015

Too bad I did not learn about this recipe before Easter, but still very excited to try this for our weekend get together tomorrow! I’m also not a fan of sunflower seeds so it’s nice to know that I can replace it with almonds. I love almonds~ BTW, your pictures look great and oh-so tempting!

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86 Duana April 10, 2015

Hi was just wondering if there is an alternative to coconut milk as I really dislike the taste? Thanks

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87 Naomi Teeter April 12, 2015

Thank you for sharing this recipe. I am more than excited to try it out!! Your gorgeous food photos are really enticing!

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88 Emily-Chickpea April 12, 2015

That looks absolutely Delicious <3

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89 Natasha April 13, 2015

I have followed My New Roots for ages, and came across your blog when she reviewed a recipe from your cookbook. I promptly ordered a copy and have followed Oh She Glows ever since :) I received my copy of the MNR cookbook and this post has made me even more excited to try out the recipes!

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90 Love Low Fat April 13, 2015

Wow this looks sinfully delicious! Crust looks mouthwatering, yum!

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91 Rina April 13, 2015
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Angela this looks amazing! I’ve been so inspired from your recipes and your photography that I recently started my own! Thank you for spreading health, inspiration, and positivity!

Please check out my blog if you are into vegan recipes and healthy eating! http://rinasveganlife.blogspot.ca

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92 henry April 14, 2015

Nice recipe! Please, could you put up a recipe for diabetics! Thanks for the good job.

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93 Mischel April 15, 2015

I am so making this!

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94 Karen April 15, 2015

This looks so yummy….I am just starting out with cooking with vegan recipes and this one caught my eye because it looks better than the banana cream pie I always make that has all the sugar and dairy. I will definitely be following your blog and trying all the recipes you have posted!

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95 Aly April 16, 2015

This recipe looks incredible! I haven’t tried the traditional version either, but I am sure this one is much better :)

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96 sue April 16, 2015

This pie looks exceptional. Only problem is that every time I buy bananas for this, before I turn around they are all eaten!! Have to try this again next time I go produce shopping. You have a wonderful blog and way about your writing. I hope you continue it for a long, long, time. Thank you!

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97 paula April 16, 2015

looks delicious!

will need to try it out!

please visit my blog – food, fashion, lifestyle and more! just starting out :)
http://enjoybypaula.wordpress.com
xx

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98 Brooke April 16, 2015

This is an awesome recipe! As a health blogger myself, I’m always trying to find new vegan dishes to try out. If you are interested in vegan restaurants check out my most recent post: http://www.thebrookeeper.com/food/5-awesome-vegan-eateries-you-must-try/ . Happy blogging!

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99 Savannah B April 16, 2015

Oh my goshhhh this looks absolutely incredible. I think I need it. Right now.

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100 andrea April 17, 2015

Looks so good…am tucking it away on my “to try” list. I also am excited for your upcoming cookbook :)

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101 Carina April 17, 2015

It is great to find options of sweet foods while still being light and healthy. I am not so big on sweets, except of course for chocolate, but my husband and 10 year daughter are.

I am now looking for healthy options to give them that sweet stuff they crave for.

Our plan is start cooking some new healthy dishes together as a family activity. This pie looks as a very good option to try out.

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102 Briana April 17, 2015
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I wanted to bring a cool dessert for a girls only camping weekend and this looked perfect. We had it for breakfast. And…it was perfect.

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103 bella April 18, 2015
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Yummy. That looks so good. I’m always hungry when I visit here.
Have a fabulous day. ♥♥♥
http://www.nuevarebaja.com

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104 Ania April 18, 2015
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This recipe sounds amazing.

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105 Erin April 18, 2015
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Just made this and it was a hit!

Note: I used a glass pie plate and my crust took about 17 min to bake up. I suspect yours was quicker considering you used a metal plate. I also didn’t have any issue with air escaping.

Amazing recipe! Thanks! Will make again but will try adding strawberries for a punch of colour :)

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106 Lieselotte April 18, 2015

Which dark chocolate do you use? Is it free of refined sugar? My dad has a ton of allergies and sensitivities and I’m always on the lookout on his behalf…

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107 Seeza April 20, 2015

Good work and nice Post, I highly appreciate those people who share some good information.Thanks for sharing.

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108 Courtney April 20, 2015

I am making this tonight! How long do you think it will keep in the fridge?

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109 Brian April 20, 2015

Very innovative way of combining banana pie with some ingredients that compliment it the best. Great recipe.

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110 Besma April 20, 2015

Hi Angela,

That pie looks delicious – I really love the recipes on the My New Roots, I should get hold of the book sometime! Hope your Easter dinner went well.

Besma (Curiously Conscious)

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111 eila April 20, 2015
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Oh. My. Goodness. This recipe is absolutely ahhhhhmazing!!!!

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112 Jennifer April 20, 2015

OK I am so fed up with trying to make coconut whipped cream. I can’t tell you how much time and money I’ve wasted to get nothing in return. On top of that I cut my hand on the can and needed stitches. Here’s what happens: I open the can and it’s in three layers. Liquid on the bottom, a small amount of fat and a large layer of a solid that looks like oil. When I try to whip the fat I only get a small amount. If I add in the fat, it’s chunky because it wont break down. What am I don’t wrong? Please help.

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113 Heather April 20, 2015

I have never commented before. But love all your recipes! I know it’s going to be good, if the recipe came from you! Can’t wait for the next book. Finally got a chance to make this lovely recipe. The Bomb! Everyone gave it high ratings. Totally Thanksgiving worthy for my non vegan friends! Loved it!

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114 Shannon April 20, 2015

For those avoiding refined sugar like my dad, who has cancer, (I’m sorry, but even pure maple syrup is a refined/processed sugar with detrimental qualities) you could substitute it by adding stevia to the water used in the crust along with a little bit of maple flavoring. I’m betting you could also sub out the coconut oil in the crust (again, for those with cancer/diabetes, etc.) with perhaps applesauce or something similar.

(For anyone wanting to know about the dietary restrictions I mentioned, my dad’s doctors at the Weimar Institute in California are the ones who informed him of how best to help beat his cancer with the foods he eats and which ones to avoid. See weimar.org or newstart.com .)

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115 Alex April 20, 2015

Wow! I’ve never tried combining all these flavors in a pie, but can’t wait to try it. I love the fresh banana idea. Thanks for posting!

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116 Pam April 21, 2015

How did I miss this post???? This is the perfect recipe for the anniversary dinner I’m putting on this weekend for my parents :) Cannot wait to make it!!!

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117 Blake Holman April 21, 2015
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This Banoffee Pie recipe is pure bliss! Thanks!

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118 Nicole @ Foodie Loves Fitness April 21, 2015

I’m picturing you dancing around your kitchen entertaining your little lady while whipping up this beautiful pie! :) That raw caramel toffee sounds so yummy! And with that, my stomach is grumbling and so I’m off to whip up some lunch…

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119 Suzanne April 21, 2015

You are making my mouth water! This looks delicious! I just discovered your site and am busily adding new recipes to my collection. I love that you share healthy tasty recipes with great photography.
We all need to more deeply connect with food. We are getting ready to hit the road to explore what we eat, one ingredient at a time. It should be quite an adventure! http://f2ta.com

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120 Holleigh Macklin April 21, 2015
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This was delicious! So goood.

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121 Lindsay Maxfield April 21, 2015

What is this scrumptiousness??? I must have it! It looks amazing! By the way, you have so inspired me on my journey of healthy eating — and getting me to dive into the world of vegan cooking — that I nominated you for the One Lovely Blog award (nomination post here: http://healthylittlechanges.com/2015/04/21/a-blog-award-plus-my-10-favorites/). Thank you for inspiring me and taking the scary (and yucky) out of vegan cooking!

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122 stephanie April 22, 2015

Thi looks tdf! Will definitely try it this weekend.

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123 Trina April 22, 2015

Look delish! Definitely will have to try this one :)

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124 Emily-Chickpea April 22, 2015

What A great recipe! Looks delish!

Check my blog out if you have a chance. Newbie vegan blogger on the scene :)

Much Love <3

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125 Carol Apple April 23, 2015

Hello Sarah. I just discovered your absolutely fabulous blog and I’m excited about trying some of your recipes. I followed you on Bloglovin’ too. I have been a vegetarian for many years but now I am starting to have some minor health issues so I need to get more serious about eating really healthy – no more junk and processed foods.One problem I have is that I don’t like bananas. I know I ought get over it and acquire a taste for this useful and healthy food, but do you have any suggestions for substitutions? Thanks for the all the effort you have put into this beautiful website.

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126 Camillia April 24, 2015

I hate bananas except unless they’re in smoothies. But this looks so good! I wonder what fruit I could replace the bananas with… Strawberries?

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127 Ronda April 25, 2015

This looks so good. We have been loving the whole date=caramel idea for a about a month or two now, but this takes it to a whole new level. Thanks for the recipe, I can’t wait to try it!

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128 Erna Vala April 26, 2015

Looks AMAZING! I love your blog! Have been following you for a long time and your photography is BEAUTIFUL! I would love that pie, it sounds like a perfect thing to make right now ;)

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129 Irina April 26, 2015
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This looks really amazing and cool!
Thanks a lot for sharing. Will try to cook with daughter :)

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130 liz April 26, 2015

Hi Angela

I’m signed to your mailing list but not getting any emails from your site. Can you please let me know what I need to do to fix it.

Thanks
Liz

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131 Monica April 26, 2015
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Looks great! Love your posts. :-)

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132 Marissa April 26, 2015

Wow! looks incredible and what an exciting cookbook. I’m definitely going to look into it. I love that the ingredients are mostly things you would have on hand. Thank you for sharing <3

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133 Lynn April 27, 2015

You haven’t posted since early this month…is everything okay?

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134 Jessie April 27, 2015

Could I use almond meal leftover from making almond milk in replacement for the almonds? If so, how much should I use? If not, I will stick with the recipe. Thanks!

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135 Amber April 28, 2015

Wow, this looks delicious! And, what a beautiful book. Definitely gotta check that out!

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136 Amy April 28, 2015

I’ve been looking for a recipe similar to this for my family! Looks amazing, thank you so much!!

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137 Tiffany April 28, 2015

Hi Angela,

This looks great!

Im not sure if you are aware but the recipe index search on your blog has been missing for the past week. Its the one where you could search by course or ingredient. Will you bring it back anytime soon? It was so helpful! Thanks!

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138 Ange April 29, 2015

Ohh myyy looorrrrd! I haven’t had a single slice of banoffee pie since going vegan and my god do I miss it! It’s my absolute favourite pie. Definitely going to make this one soon for my family…or maybe just for, me who knows. Looks ever so devine and indulgent, you’ve done it again, Angela, you’ve done it again. xx

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139 Alice @ Honestly Fitness April 30, 2015

Omg, this looks amazing! Being half British, i absolutely adore banoffee pie … but not all the sugar and fat that normally comes with it! I am excited to give this recipe a try in the near future and thank you for sharing.
Alice x

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140 Kim Zajan May 1, 2015

This recipe sounds amazing!!

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141 Jessica May 2, 2015
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You have inspired me to eat in a clean and healthy way and my husband and three littles love the food I have made from your creations! Your cookbook is amazing and I have bought it for all my friends! Thank you for finding time to share such yummy healthy meals! I live in Kentucky and today was the Kentucky Derby, where the very best horses race. Anyway, we always have a Derby pie, which is basically chocolate-bourbon pecan pie. I wondered if you could capture these flavors but in a healthy fashion! If you feel so inspired I would be so appreciative!!!

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142 Leslie May 3, 2015
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This was very good, and even the non-vegans in the family enjoyed it, definitely going to look into the book. I stressed about the guar gum comments since I could not find any cans without it. But as another commenter said, if you shake the cans in the market, and buy the ones that don’t slosh (like they are solid) then you will have plenty of solid cream to use even if they have guar gum. Taste of India brand was consistently solid here in Boston. Don’t be afraid of the unsweetened whipped cream (as I was), it will all taste great once assembled. I was able to keep it in the fridge for hours before serving, but the cream does look better right after you make it, it solidifies a little bit in the fridge. Excellent for breakfast the next day!

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143 Frances Schamberg May 3, 2015

Wow–this looks so amazing. I have gradually been moving to a grain free diet (I already have Celiac Disease so this isn’t too hard). I’ve also taken dairy out and I just feel so much better. Not sure if I’ll even be 100% vegan but you have a beautiful and inspiring website!

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144 Jane May 3, 2015
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For me desserts comes first. I just want to try your recipe. I love you eat something sweet but healthy and I think your recipe counts. I just make sure I eat healthy and wholesome food.

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145 shamit khemka May 4, 2015
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Oh I love the idea and i love this combinations…
Delicious!Totally want to try your recipe.Voted for you! All the best!

These look fantastic.These are beautiful!
One of my favorite foods for summer.
Definitely trying your version soon .

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146 Simple Green Moms May 4, 2015
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Absolutely delicious! We LOVED it!! Thanks Angela!

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147 Kai May 5, 2015

Yes yes yes! Will try this on my next cheat day lol

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148 Klaui May 10, 2015

My God, this looks just INSANELY delicious! I hope that after making it my family will finally understand that something doesn’t have to be filled with butter or sugar to be tasty :)

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149 sonia May 10, 2015

I had been eying this recipe for a while but me being the lazy baker I am it seemed kind of complicated. Alas it wasn’t at all and it turned out wonderfully. I was concerned about the coconut milk topping as it’s not sweet but put all together it was just the right amount of sweetness. This is probably my 3rd or 4th recipe I’ve made from your blog and once again i was not disappointed. Keep the fantastic recipes coming!

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150 guish May 11, 2015

You could go through the process up to spreading the toffee into the crust and then freeze it. Just thaw and do the bananas and coconut cream the day you are ready to serve. Yes?

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151 Amy May 14, 2015
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Just wanted to post to let you know how much everyone enjoyed the pie! One of my best friends has an intolerance to diary and wheat and I made this as part of her birthday dinner. She loved it as well as everyone else who had a sample (there wasn’t much left after the initial dinner). Then I made it for mother’s day and again the whole fam loved it (including those who are cautious about vegan cooking). Thank you for posting as I would not have heard about it otherwise!

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152 Julia Roberts May 15, 2015

This looks really delicious. My mouth is already watering. Hope to have this one day.Anyway, thanks for sharing.

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153 Sam May 15, 2015

Do you think the crust would be fine prepared ahead of time, like earlier in the day? I want to do the filling right before serving but am looking for ways to spread out the cooking.

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154 Sara May 16, 2015
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I just made this with great success, it was absolutely delicious! Gave the right amount of sweetness for a dessert. Wasn’t sickeningly sweet like a recipe involving cans of pre-made toffee pie filling would have been. Felt like a great treat humans should actually eat, that is!

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155 Laura May 17, 2015
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Made this…LOVED IT!!! It lasted really well for a few days, too. Would love an option to cut the full-fat coconut cream with something a bit lighter, but as-is, totally yummy, too!

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156 Irene May 19, 2015
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I made this and it was good the first day. I really didn’t think the bananas would last a second day but they did. I think the pie was better the second day! I think it all depends on how ripe your bananas are.

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157 Savita @ ChefDeHome May 19, 2015

This pie looks very delicious and loving all the pictures! To me, banana makes every dessert special, and this one is no exception.

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158 Juliette May 20, 2015

I looooove banoffee seriously, i’ll try this recipe soon ! thankssss ! :)

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159 Jeanette May 21, 2015
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made this for my birthday, and everyone LOVED it! Of course no one noticed it was “special” in that it was 100% vegetable. I like that. So that when they start to tell you about “how they could never” you can just say “well. I had no complaints when you ate the banoffee…”

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160 jane May 21, 2015

I can’t wait to make this! I lived in England for 3 months last year and had traditional Banoffee pie, but I am a plant based gal and this sounds fantastic and much healthier. Thanks for sharing Sara’s recipe. I haven’t purchased her cookbook yet, but intend to, and I intend to buy yours as well! I hope your Easter dinner was a smashing success! Cheers!

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161 Lucie May 31, 2015
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I made this and it was a massive hit :) loved it!! HINT: you cannot substitute half fat coconut milk and “shortcut” by putting it in the freezer- the water content just means you will confound your guests with coconut ice which shoots off the plate when you try to break it up with a spoon… however last minute backup soy yogurt does work quite well ;)

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162 Maria June 11, 2015

Ok… YUM! I actually made a super simple banoffie pie just last night (http://www.furtherfood.com/recipe/banoffie-banana-coconut-cream-pie-recipe-aip-vegan-paleo-allergen-free-diet-dates-shredded-coconut-raw/)

I can’t wait to try this one too!!

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163 joanna June 18, 2015
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I made this pie last night & it was amazing! Crust and filling were delicious. The only problem I had was the whipped coconut cream. I used an electric mixer and I whisked the coconut milk for a veryyyyy long time without it ever becoming light and fluffy. I thought maybe it was the type of coconut milk I was using so I then tried a can of goya coconut milk and I had the same problem. Am I missing something? Any suggestions would be great!! thank you :)

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164 Stacy July 10, 2015
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Yum-ME! I made this for a dinner party the other night with two other couples. One couple who eat and love vegan, the other total meat eaters. Let me tell you everyone loved this. Even the meat eater man who didn’t have so much love for my quinoa/kale salad told me three times how much he liked this. I will be making this again for sure.

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165 Roxanne July 12, 2015

Can anyone tell me what I could use instead oats? I have wheat intolerance. Thank you

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166 Gabriella July 16, 2015

What a perfect birthday treat! Definitely going to give this one a go this weekend! The perfect blend of healthy and nutritious ingredients to make a very tasty favourite!

Gabriella
http://www.gabriellateresa.com

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167 Rachael July 21, 2015
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This pie is amazing! I tried Banoffe pie for the first time recently, and it was a good concept but just too sweet. This version blew my mind!

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168 Banoffee Pie Recipe September 12, 2015
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Last night i tried this it came really so yummy and tasty….

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169 Banoffee Pie Recipe October 11, 2015

Wow it was looking so yummy.Thanks for sharing this yummy pie….

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170 Star November 25, 2015

Hi, I don’t have dates, can I use raisins instead? Thank you.

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171 Dani Gomes November 27, 2015

I can’t eat almonds, do you think I can change the almond butter for tahini? Or maybe I could make a butter with a different nut that is not almond or peanut?

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172 tricia December 25, 2015

This was well-received by my non-vegan friends! However, the tart base was particularly fragile, despite following the recipe strictly. Anyone with tips on how to keep it together?

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173 Gillian February 9, 2016
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I made this at the weekend and it was a huge success! couple of small things… I made it in a 8 inch pie tin and think a tin a wee bit bigger would have been good, and I added vanilla and a tiny bit of stevia to the coconut cream, but really it didn’t need the addition afterall. This pie is very filling, you only need a small slice to satisfy a sweet tooth. I would for sure serve this to any “non-vegan” friends and love that about any recipe I’ve tried from Oh She Glows :) Thank you so much Angela!!!

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174 Patricia March 12, 2016
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Thank you so much for this recipe, I made it yesterday (and didn’t even need to go to the store, just like you said :)) and it is AMAZING! New favorite!

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175 Angela Liddon March 17, 2016

Glad you liked it, Patricia! :)

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176 Stephanie March 20, 2016
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This pie is my new favorite indulgence, and I love having something wonderful but healthy that I feel is tasty enough to serve to guests! I have been gluten and dairy free for about 7 months now. Something about my gut changed after an illness last year, and after too many tests to count, my doctor suggested removing those allergens from my diet. It has made all the difference for me. Thank you so much for sharing this recipe. I love to cook (and to eat!), and I am really looking forward to trying more of the recipes on this site. So many of the GF/DF recipes I have tried have been dry, mealy and lacking any rich flavor. Thank you for producing recipes that are the opposite of that!

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177 Angela Liddon March 22, 2016

So happy to hear you’re feeling better, Stephanie! New diets are tough, but it so helps when you find dishes that leave you feeling satisfied–I’m really glad my recipes have helped with that. :)

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178 Jodi March 21, 2016
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Just made this for work last week and it was a total hit! I started making the crust during Snowzilla when I realized that although I had dates, I did not have enough for date carmel! The crust survived in the freezer until I scrounged up more dates (and got back from vacation) and was finally able to put this delicious pie together! At that point the crust had dried out a bit but it was still great mixed up with caramel and coconut whipped cream.

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179 Angela Liddon March 22, 2016

I’m so glad to hear it worked out, Jodi!

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180 Maxine March 30, 2016
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I have had my eye on this for a while but needed the right occasion ( and time) to make this. it was worth the wait! so delicious everyone went back for seconds. the dairy eaters, the gluten eaters and even the ones who didn’t like coconut!
it wasn’t a quick recipe, but it was delicious and worth it !

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181 Angela Liddon March 30, 2016

Hey Maxine, I’m so happy to hear the pie was such a hit!! That’s awesome. Thanks for taking the time to let me know!

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182 Marlyn March 31, 2016

Why do people rate recipes without trying them?

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