Pie Banoffee

Crumbs from cookies – 2.25 glass
Butter – 110
Sugar – 3 tablespoons
Melted butter – 110 g
Brown sugar – ½ Cup
Vanilla – 2 teaspoons
Condensed milk – 300 ml
Whipped cream – 2 cups
Powdered sugar – 3 tablespoons
Vanilla – 1 teaspoon
Ripe banana – 4 PCs

Preheat the oven to 190 degrees. Mix all the ingredients for the base, tamp them at the bottom of a round form. Bake for 8-10 minutes until Golden brown. Cool completely.

Bring to a boil the butter, brown sugar and vanilla, then add the condensed milk. Return to medium heat and cook, stirring for 3-4 minutes until the mixture slightly thickens. Remove from heat and pour over cooled base. Cool and place in the refrigerator for 2 hours before full cooling.

Whisk in a mixer until stable peaks whipped cream with powdered sugar and 1 teaspoon vanilla.

Thinly slice the banana and carefully add them to the cream and stir.

Put the cream with bananas on the canvas. Store in the refrigerator for about an hour and serve. Decorate with grated chocolate


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