How To make Banana Chocolate Chantilly Pie
1 Pkg (3 Oz) Cream Cheese
softened
1 1/4 C Milk
1 Pkg French Vanilla Pudding Mix (3 1/4 Oz)
1 C Heavy Cream :
whipped
1 8-Inch Chocolate Or Graham Cracker Crumb Crust
1 Lg Banana sliced
1/2 C Thick Chocolate Fudge Sauce
1/2 C Roasted Almonds :
diced
1. In a medium bowl, combine cream cheese, milk, and pudding mix. Beat with an electric mixer onlow speed 2 mins. Fold whipped cream into pudding mixture. 2. Turn half of pudding mixture into crust. Tp with banana slices, then drizzle 1/4 cup fudge sauce over bananas. Cover with remaining pudding mixture and drizzle remaining 1/4 cup fudge sauce over top. With a knife, swirl fudge sauce into pudding slightly. Sprinkle almonds over pie. 3. Refrigerate 1 hour or longer, unitl set. Cut into slices to serve.
How To make Banana Chocolate Chantilly Pie's Videos
Banoffee Pie | creamiest pie| dessert recipe | banana - toffee recipe
Ingredients:-
Digestive biscuits 7-8
Melted butter 4-5 tbsp
Condensed milk 1 tin
Bananas 2
Whipping cream/fresh cream
Chocolate to decorate
Brilliant Banoffee Pie | Donal Skehan
Yum, yum, yum FoodTubers! Donal’s back with the perfect Thanksgiving recipe - delicious banoffee pie. A buttery biscuit base layered with fresh bananas, whipped cream, gooey caramel sauce and if that wasn't enough, crushed Crunchie bars! Totally indulgent, totally fantastic.
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Homemade Banoffee Pie Recipe: Nana's Tips & Tricks
Banoffee pie is one of our family's favorites dessert. Caramel, bananas, and whipped cream are a match made in heaven!!! This is an easy yet impressive dessert recipe that is sure to satisfy your sweet tooth. Enjoy!
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Banoffee Pie Recipe - In The Kitchen With Kate
Today I'll be showing you how to make Banoffee Pie. Its a great desert to make and can be really quick to whip up for any occasion.
For more recipes like this uploaded every week subscribe now it's FREE! You can also follow me on Instagram search InTheKitchenWithKate
Enjoy!
Recipe: 23cm/9in Flan tin or loose bottom cake tin
For the base:
180g Digestive biscuits (around 12.5 biscuits)
100g Butter, Melted
Caramel layer:
1x 400g Condensed Milk boiled to Caramel or pre made Dulce de leche
2 Large Bananas/3 small
Squeeze of Lemon Juice
300ml Whipping/double cream
Chocolate to decorate
Measurement Converter:
Music courtesy of Audio Network
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EASY SUMMER DESSERT RECIPES | BANANA SPLIT PIE | CHANTILLY CAKE
I will be sharing 2 easy and delicious summer dessert recipes with you – Banana Split Pie and Chantilly Cake. These would be perfect for the Fourth of July, Labor Day, Memorial Day, or really any occasion. I hope you enjoy this video and that you'll give these recipes a try!
Please like this video and subscribe to my channel for What’s for Dinner videos, grocery hauls, and more.
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In today’s video:
0:00 Intro
0:22 Banana Split Pie
3:04 Chantilly Cake
Banana Split Pie
Note - I cut the recipe in half and used a 9-inch premade graham cracker crust. The full recipe makes a 9x13. Also, I said in the video that I placed this into the freezer, but I misspoke. This just needs to go into the fridge to chill and setup, not the freezer.
Chantilly Cake
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Edited using iMovie, Music from cchound
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Tarta de Crema de Chocolate, Bananas y Chantilly muy Facil y Sin Horno
La tarta de Crema de Chocolate de Plátanos o Bananas o pay el famoso “Banana Chocolate Cream Pie” es tan fácil de hacer, sin huevos ni horno que queda espectacular, gusta a todos – peques y grandes, deliciosa y además muy económica. Ésta es su tarta para cualquier día o para fiestas que todo el mundo comerá y repetirá.
Ingredientes: Pudding o crema de chocolate y base
• 2 Paquetes grande de soletillas bizcochos blandos para la base y lados de la tarta.
• 4 tazas (1 litro)- de leche entera *
*O 2 tazas (½ litro) leche y 2 tazas (½ litro nata o crema de leche) para mas suntuosidad
• 2 tazas - 400 gr azúcar o más a gusto
• 1/2 taza – 60 gr de Maicena o almidón de maíz
• 1/4 cucharadita sal
• 1/2 taza - 60 gr cacao en polvo sin azúcar
• 1/2 cucharadita canela en polvo para potenciar el sabor a chocolate ´
• 2 cucharaditas extracto de vainilla
• 2 cucharadas mantequilla o margarina
• 1 paquete grande de soletillas bizcochos blandos para la base y lados de la tarta.
Para el Chantilly:
• 2 tazas -500 ml Nata o crema de leche
• 2 a 4 cucharadas azúcar o más a gusto
• 2 cucharaditas de extracto de vainilla
• También puede añadir 1 cucharada de ron o licor de Cointreau
Preparación Relleno de Crema de Chocolate:
• Remover el azúcar, el cacao, la maicena y la sal y canela en una cacerola mediana
• Poco a poco agregar la leche removiendo.
• Calentar a fuego medio, revolviendo constantemente, hasta que la mezcla hierva.
• Dejar hervir siempre removiendo unos minutos hasta que empiece a espesar.
• Retirar del calor y añadir la mantequilla y la vainilla removiendo hasta que quede todo totalmente incorporado.
• Poner en un bol, tapar con un film de plástico directamente sobre la superficie para evitar que se endurezca la superficie.
• Refrigerar unas 2 horas o hasta que quede totalmente fría.
Montar la tarta
• Cuando ya esté fría la crema de chocolate y vaya a montar el pay, cortar en rodajas la banana o plátanos. (Puede rociar con un poquito de zumo de limón para que no se oxiden)
Hacer el chantilly:
• Montar la nata o la crema de leche. Batir con la vainilla y azúcar a medio montar. Batir hasta que se formen picos fuertes. OJO no pasarse o tendrá mantequilla.
• Forrar una fuente de 9”x 12” (22cm x 30 cm) con soletillas en la base y los lados.
• Poner una capa muy fina de crema de chocolate encima de las soletillas de la base.
• Encima poner una capa de rodajas de banana o plátano en una fila.
• Separar el resto de la crema en 2 partes.
• Encima de las rodajas poner la mitad de la crema de chocolate.
• Encima otra capa de plátanos.
• Encima la restante capa de crema de chocolate.
• Encima poner el chantilly.
• Adornar con esquirlas de chocolate.
• Refrigerar 1 hora y servir.
• Caducidad 3 a 4 días en la refrigeradora.
NOTA: Se puede congelar siempre en un recipiente herméticamente cerrado. Dejar a temperatura ambiente o en la refrigeradora para descongelar y servir.
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