This pie is made with bananas,dulce de leche,and fresh cream.(3 layers),and it’s a no bake
I think it tastes too good, if you make it and keep in the refridgerator the previous day,
and consume within 2 days.Really yumm!
Now for the recipe;
For the crust(8-10 inch)
200 gm digestive biscuits
a handful of walnuts
100 gm unsalted butter
Powder the walnuts and biscuits like breadcrumbs.
Melt the butter,and pour over biscuit mixture and blend.
Press the mixture onto a greased pie dish,and set in the refridgerator ,for 10-15 minutes.
To prepare Dulce de leche(best to prepare in advance and allow to cool)
Ingredients for the filling.
3 bananas sliced and sprinkled with 1 tblsp.lime juice,orange juice
1 tin condensed milk.
Place the unopened condensed milk in water ,and boil for 2.5 hours.
The level of water should always be above the condensed milk tin.
Keep pouring water as the level decreases.The tin should be immersed fully.
After it is done, allow to cool in the water itself.
Remove the crust from the fridge ,and spread this toffee over the crust.
Layer the sliced bananas.
200 ml whipping cream.
Beat this till stiff and spread on top.As dulce de leche and bananas contribute to the
sweetness,it is not necessary to add sugar to the cream.
Those who love the extra sweetness,can add 1.5 tblsp. powdered sugar.
Garnish with chocolate curls.
Variations for the base.
1.Pie crust can be used instead of biscuit base.(Short crust)
2.Brownie or chocolate cake slice may be used as the base
3.The walnuts could be substituted with dark chocolate chips
Variations for Dulce de leche
2 cups thick butterscotch custard/chocolate custard.
Variations for fresh cream
Meringue made with 3 egg whites +1/4 cup sugar+1 tsp cornflour,1 tsp white vinegar
Place in hot oven for 5 minutes.Flambe with 1/4 cup brandy or rum.(pour heated liquor on
Variations for garnish
Toasted coconut with nuts+chocolate sauce.