I have to try something a little different his week, due to the unseasonably high temperatures we are currently experiencing. I love baking as much as the next person but honestly, when its too hot – I’d rather not be baking. That’s why I’m sharing this no-bake recipe, which is perfect – trust me.
I feel that this is much more of a summery feeling desert but we are in the dying days of summer at this point, so may as well take advantage of the warmer weather and enjoy a simple treat.
If you haven’t heard of this dessert before, you’re missing out – seriously. It starts with a simple yet tasty buttery biscuit case, lusciously filled with caramel/dulce de leche, topped with freshly whipped cream and finished with a coating of dark chocolate – don’t tell me it doesn’t sound good!
It’s light, sweet and will hit the spot – plus its a crowd pleaser, this won’t last long around your friends and family!
For this recipe, I used the vanilla extract and dark chocolate from the team over at OliveNation – don’t forget to check them out!
Anyway, let’s get started, shall we?
225g digestive biscuits.
400g tin caramel/dulce de leche.
3 banana’s, sliced.
300ml double cream.
25g icing sugar.
1 tsp vanilla extract.
Dark chocolate, grated.
Before you get started on the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, grab your 9 inch/ 23cm pie dish and get any equipment you may need, such as a food processor or rolling pin.
To start on the recipe, you’ll want to make the case. So start by crushing your biscuits up into a fine crumb – you can do this but using a food processor or a food bag and rolling pin, either method will work well.
Once you have the biscuit crumbs, you can then add in the butter, which has been melted. Mix everything together until the biscuit crumbs look more like wet sand.
Transfer the biscuit mixture into your pie tin and spread the mixture about, then start to apply some pressure, this is to compact the mixture down. You need to ensure it is compact as can be.
Chill in the fridge for 10-15 minutes or until slightly firmer to the touch.
Remove the case from the fridge and fill generously with the caramel/dulce de leche. Spread and level it out as best you possibly can, ideally using a small offset spatula.
Top the caramel with the banana slices, ensuring there are as many as possible in there. I follow a simple pattern, just going around the case, ensuring there is banana all over.
Now take a mixing bowl and place in the double cream, icing sugar and vanilla extract. Whisk everything together over a medium- high speed, until the mixture thickens enough to hold its shape but not too thick its over whisked.
Take the cream and spread it all over the top of the pie – you could also pipe it on but this is up to you.
To finish the pie off, you simple need to grate over a generous amount of dark chocolate.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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