No Bake Oreo and Salted Caramel Banoffee Pie

No Bake Oreo and Salted Caramel Banoffee Pie

No Bake Oreo and Salted Caramel Banoffee PieI know that I have said I’ll be posting a No Bake Yema Cake recipe which I made for my younger sister’s birthday party about two weeks ago; after my Homemade Maki (Sushi Roll) post. And I am really super excited to share that no bake recipe with all of you but I felt the need to refine the recipe further before actually doing so. I have been working on that recipe for about a month or so now and I just want to make everything right (not necessarily perfect though) so you can easily make it at your own homes and enjoy it with your family. For now, let me share with you another extremely satisfying no bake dessert that is oh so easy to make – my No Bake Oreo and Salted Caramel Banoffee Pie.No Bake Oreo and Salted Caramel Banoffee PieI know that banoffee pie is quite popular with Filipinos but I find it to be relatively pricey to buy at cafes or restaurants. It usually goes for about a hundred pesos or more per serving and I’m the kind of person who’s just not buying that (more than once). Don’t get me wrong, I enjoy the wonderful symphony of flavors and textures in this dessert but let’s keep it real. It’s basically sliced bananas (Lakatan variety) over some crushed biscuits and butter, topped with cream and drizzled with caramel and chocolate sauce. This is the kind of dessert that I prefer to make at home and you should to. No Bake Oreo and Salted Caramel Banoffee PieAs you may have observed from the title, I made some personal modifications to the classic banoffee pie. I used oreo cookies instead of graham crackers because why not? Also, instead of butter, I used chocolate sauce or ganache to keep the crumbs together. Again, why not? =p For flavor balance, I decided to use salted caramel (check out the recipe here). Finally, to keep the expenses down, I used Nestle’s thick cream instead of whipping up some heavy cream. For me, the difference is null. Heavy cream is quite expensive, usually comes in 1-liter packages and harder to find. I say you can do without it in this recipe. Nonetheless, I am certain that your family, especially the kids are going to love this No Bake Oreo and Salted Caramel Banoffee Pie! Do tell me about it! ^_^No Bake Oreo and Salted Caramel Banoffee Pie

PRICES & WHERE TO BUY INGREDIENTS (Philippines Only)? Find out here.

No Bake Oreo and Salted Caramel Banoffee Pie
Serves 4
This is such an easy recipe to do that you should probably stop buying the relatively pricey banoffee pies outside and make it at home instead for the whole family to enjoy!
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Ingredients
  1. 14 pcs Oreo Cookies
  2. For Chocolate Sauce: 1/3 cup (56 g) Compound Semi-Sweet Chocolate Chips or Real Semi-Sweet Chocolate Chips + 1 tbsp Cooking Coconut Oil or any other Vegetable Oil
  3. 4 medium Bananas (Lakatan)
  4. Salted Caramel Sauce (check out the recipe here: http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/)
  5. 1/2 to 1 cup Thick Cream (Nestle)
Instructions
  1. Crush 14 pcs Oreo Cookies using a food processor or manually through mortar and pestle or place it in a sturdy plastic bag and pound with something heavy
  2. Melt 1/3 cup Chocolate Chips with 1 tbsp Oil in the microwave for about 30 secs or use a heat-proof bowl and place it over a pan with boiling water if you do not have microwave (do not melt chocolate in direct heat)
  3. Pour in 2 tbsps of this Chocolate Sauce or Ganache to the crushed Oreo Cookies and blend until it comes together
  4. Divide the crumbs into four ramekins and press it onto the bottom and the lower portion of the sides
  5. Drizzle the top of the crumbs with 2 tsps to 1 tbsp Salted Caramel Sauce
  6. Slice 1 medium banana into four or five pieces and place it in one ramekin (repeat with the other three)
  7. Drizzle top of banana with Chocolate Sauce
  8. Pour in 2 to 4 tbsps of Thick Cream
  9. Chill in the freezer or refrigerator for at least 4 hrs or until the cream firms up
  10. Right before serving, drizzle some Chocolate Sauce and Salted Caramel Sauce on top
Notes
  1. I used a 3x1.5-inch ramekins but you can definitely use other suitable containers if you do not have these and adjust the proportions accordingly
  2. This is not a measurement-sensitive recipe so you can add or subtract according to your taste and preference
  3. If kept in the freezer, thaw for about a minute or two before serving lest the bottom crust be very difficult to dig into
fully freely lesley http://www.thebuckEATlist.com/

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