Easy No-Bake Banoffee Pie
Easy No-Bake Banoffee Pie

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Easy No-Bake Banoffee Pie cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Easy No-Bake Banoffee Pie dishes which you make.

Alright, don’t linger, let’s plan this easy no-bake banoffee pie menu with 10 components which are undoubtedly easy to acquire, and we have to process them at the very least through 7 ways. You should invest a while on this, so the resulting food could be perfect.

Composition of Easy No-Bake Banoffee Pie:
  1. Require for For the biscuit base
  2. Prepare 300 g of HobNobs
  3. Get 125 g of melted butter
  4. Take for For the Filling
  5. Give 1 - x 397g can Nestle Caramel
  6. Give 2-3 for large bananas
  7. Make ready of For the whipped cream topping
  8. Get 300 ml of double cream
  9. Make ready 1 TBSP for icing sugar
  10. Provide - Chocolate shavings
Easy No-Bake Banoffee Pie how to cook:
  1. Lightly grease and line with baking parchment a 20cm/8inch springform cake pan or loose-bottom tart pan. Only line the bottom.
  2. 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.
  3. Add the melted butter and mix well until the mixture resembles wet sand.
  4. Press the biscuit mix into the base and up the sides of your prepared tin. Refrigerate for a minimum of 1 hour until set
  5. 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
  6. 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!
  7. 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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