Marie Regal Banoffe Pie

September 20, 2019


As far as I remember, I think this was my first time post of this kind of thing. I love watching cooking video especially dessert, as it gave me some knowledge but I rarely try to recook it since I have small kitchen and too afraid to mess it up. As time goes by, I have this urge to explore my kitchen. Since I love dessert, I always surfed through Pufflova's Youtube channel. A really recommended channel as her recipe was easy to understand even for amateur like me. 

Ingredients:
  • 1 pack of 250g Marie Regal
  • 90g of Melted Butter (Unsalted)
  • 3 Bananas
  • 200g of Granulated Sugar
  • Pinch of salt
  • Whipped Cream 
  • Beng-Beng for topping
Step by Step:
CRUST
  • Put all the cookies in resealable plastic bag and crush them with rolling pin or, you can use mixer instead. Make sure the texture turns out very fine.
  • Mix it with 60g of melted butter.
  • Press the crumb with spoon/bowl onto your springform pan. I shape it accordingly and make sure its thick enough to prevent the caramel leak out.
  • Chill the crust in freezer for 90 minutes or 24 hours to keep its shape.

FILLING
  • Melt 100g of granulated sugar until it turns kinda brown then add another 100g. The texture might seems hard halfway but keep on stirring until it completely melt. 
  • Turn off the stove and while the caramel still sizzling hot add 30g off unsalted butter. Mix well.
  • Pour half of the caramel onto the crust, put the slices banana. You can stop here but if you're into caramel or something extra sweet, pour rest of the caramel. 

TOPPING
  • Cover the top with whipped cream. I used aerosol whipped cream as its much quicker and easier. 
  • Crust some Beng-Beng chocolate to decorate it.


  


And you're done! Super easy right?
I like how it turns out. Sweet melted caramel always goes well with banana & crusted Marie Regal. It last for about 5 days in fridge. Be sure to share it with your beloved~ enjoy!
.
.
.
Thanks for reading and hope it helps. Don't forget to connect with me!

0 comments

Subscribe