Well it's celebration time in house. From November right through to Christmas it is Birthday season! For my combined Daughter In Law and Granddaughter's birthday lunch I tried this easy to make but utterly decadent pie.
 |
| Banana cream pie. Feed Your Inner Cook |
Ingredients
200g digestive biscuits
1/3 cup of salted peanuts
1/2 teaspoon ground cinnamon
100g melted butter
500g mascarpone
1/2 cup of thickened cream
1/3 cup brown sugar
3 large bananas sliced thinly
Maple Caramel
1/4 cup maple syrup
20g butter, chopped
1/2 teaspoon salt flakes
1 tablespoon whiskey (optional)
2 1/2 tablespoons thickened cream
Method
Maple Cream
Put maple syrup into a small saucepan heat on high for 2-3 minutes or until the syrup starts to thicken slightly. Remove from heat and stir in butter and salt. Then stir in whiskey (if using) and the salt.
Place in the fridge to cool.
Grease a 22 cm loose bottom tin and line the base with baking paper.
Tart
Place the biscuits, peanuts and cinnamon in a food processor. Process until finely crushed. Add the melted butter and process to combine. Spoon into the prepared tin and using a spoon press down and make it level. Place in the fridge for at least 30 minutes to chill.
Combine in a medium bowl, mascarpone, thickened cream, sugar and whiskey (if using), beat with an electric mixer until firm peaks.
Transfer the biscuit base to a serving plate.
Spoon half the mixture onto the biscuit base.
Top with half the sliced banana.
Repeat with the remaining mascarpone mixture and banana.
When ready to serve drizzle over the maple caramel.
Delish !
Mama Marmalade
No comments:
Post a Comment