practical, how cooking recipe Easy NoBake Banoffee Pie with 10 ingredients and 7 stages of easy cooking, which is very practical.
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How are you every body, now you get cook recipe Easy No-Bake Banoffee Pie with 10 ingredients and 7 steps. Next this is how to prepare, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Easy No-Bake Banoffee Pie.
Ingredients all Easy No-Bake Banoffee Pie
Prepare : For the biscuit base.
Prepare 300 g : HobNobs.
Needed 125 g : melted butter.
Prepare : For the Filling.
Prepare 1 : x 397g can Nestle Caramel.
Prepare 2-3 : large bananas.
Needed : For the whipped cream topping.
Prepare 300 ml : double cream.
Prepare 1 TBSP : icing sugar.
Needed : Chocolate shavings.
If all basic ingredients Easy No-Bake Banoffee Pie it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Step by Step Cooking Easy No-Bake Banoffee Pie
Lightly grease and line with baking parchment a 20cm/8inch springform cake pan or loose-bottom tart pan. Only line the bottom..
Make the base: whiz up the biscuits in a food processor, or bash them inside a plastic bag using a rolling pin. Do this until the biscuits are fine breadcrumbs..
Add the melted butter and mix well until the mixture resembles wet sand..
Press the biscuit mix into the base and up the sides of your prepared tin. Refrigerate for a minimum of 1 hour until set.
When the base has set, remove from the fridge and pour the Nestle Caramel into the base evenly. Smooth out. Slice the bananas and evenly place each slice over the caramel until it is fully covered. Place back into the fridge while you make the cream topping.
Next, whisk the double cream until you have very soft peaks. Add the vanilla and icing sugar and beat in, until the cream becomes slightly stiffer, still keeping soft peaks. Be very careful to keep an eye on the thickness, as you don’t want to over-whisk the cream!.
Remove the pie carefully from the tin and place on a serving plate. Dollop the cream onto the pie and finish with chocolate shavings. Keep refrigerated until ready to serve..
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