Easy No-Bake Banoffee Pie - Family warmth and closeness can be obtained in uncomplicated ways. 1 of them is cooking and serving meals for the family. As a housewife, naturally you do not desire to miss a meal together suitable? Cuisine also can be the key to a happy family members, numerous feel homesick for the reason that their cooking has been identified elsewhere.
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This Easy No-Bake Banoffee Pie recipe has a creamy toffee filling, topped with bananas and whipped cream in a graham cracker crust. Banoffee Pie is one of those desserts I think of when I think of England. This recipe was given to me by my neighbor, Barbara, when we first moved there.
Easy No-Bake Banoffee Pie is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Easy No-Bake Banoffee Pie is something which I've loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have easy no-bake banoffee pie using 10 ingredients and 7 steps. Here is how you cook that.
Ingredients needed to cook Easy No-Bake Banoffee Pie:
- For the biscuit base
- 300 g HobNobs
- 125 g melted butter
- For the Filling
- 1 x 397g can Nestle Caramel
- 2-3 large bananas
- For the whipped cream topping
- 300 ml double cream
- 1 TBSP icing sugar
- Chocolate shavings
The caramel is easy to make and requires no obsessing over sugar color. This Banoffee pie is an easy no bake dessert made with a gooey caramel, sliced bananas and topped with whipped coconut cream, all in a no bake pie crust. Made without dairy or refined sugar, it's completely vegan, gluten free and raw! An easy and delicious version of banoffee pie that uses a quick stove top toffee instead of boiling cans of condensed milk.
Steps to make 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.
So much less fuss, and much better flavor. No bake pie made with a biscuit crust with a twist, and homemade sweetened whipped cream. I suggest using a springform or loose-bottomed cake tin. If not, line your tin with parchment so it will be easier to lift the whole pie out without breaking it. You can also decorate the top of the pie with grated chocolate.
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