Toffee pie n strawberry syrup

A treat worth indulging…

Who doesn’t love to indulge in a treat once in a while. This is one such scrumptious dessert you need to try out. Filled with caramel, cream and a biscuity crunch, this could very well give a luscious creamy end to a party spread.

A take on the Banoffee pie without the bano/banana, thus calling it just the toffee pie.

Though I did love the Banoffee pie the very first time I tasted one, was never a fan of the banana that went into the whole pie. Tastes good even without the fruit I felt. So here goes the recipe for the indulgent toffee pie.

 Toffee pie n strawberry syrup recipe

Prep time: 30 mins.; Cooking time: 2 hrs.

Ingredients:

  • Fresh cream – 200 ml. (low fat)
  • Condensed milk – 400 gms. (1 tin)
  • Digestive biscuit – 120 gms.
  • Butter – 2 tbsp.
  • Caster sugar – 30 gms.
  • Chocolate gratings
  • Strawberry syrup

Method:

  • Keep the carton of cream in the freezer for couple of hours before whipping.
  • Fill a deep pot with water.
  • Immerse the tin of condensed milk into the pot of water.
  • Put the pot on heat and bring to boil.
  • Once it starts boiling cover the pot and keep on simmer for 2 hours.
  • After 2 hours remove from heat and take the tin off the pot.
  • Keep the resultant toffee aka dulce de leche aside.
  • Take the biscuits in a mixer and blitz to a sandy texture.
  • Add melted butter to the biscuit sand and mix well.
  • Coat the biscuits with the butter thoroughly.
  • Take a square/rectangular tin and coat the base of the tin evenly with the biscuit layer.
  • Refrigerate till the biscuit layer is firm.
  • Take the frozen cream in a mixing bowl.
  • Keep the mixing bowl over an Ice-bath throughout to maintain a low temperature.
  • Whip till the cream doubles in volume.
  • At this stage add caster sugar and continue whipping till it forms soft peaks.
  • Keep this whipped cream aside.
  • Take the prepared tin out from the refrigerator.
  • Cover the biscuit layer with the toffee evenly.
  • Put whipped cream on top and form an even layer.
  • Grate chocolate on top to cover the creamy layer.
  • Coat the surface with strawberry syrup.
  • Keep refrigerated till the time to serve.

Note:

  • Toffee could be alternately made by simmering the condensed milk with continuous stirring, till it reaches a thick toffee like consistency. I have used this age-old method of making a toffee as it requires very little attention. Just leave it on heat for a couple of hours and it’ll be done.
  • You could check the post on whipped cream to see how exactly to make whipped cream from fresh cream.

Recipe steps:

1. Fill a deep pot with water and immerse the can of condensed milk into the pot.

Toffee pie n strawberry syrup

2. Bring to boil, cover and simmer for 2 hours.

Toffee pie n strawberry syrup

3. Now take the condensed milk off the pot and keep it aside. Toffee/Dulce de leche should be ready for use by now.

Toffee pie n strawberry syrup

4. Take digestive biscuits in a mixer and powder finely.

Toffee pie n strawberry syrupToffee pie n strawberry syrup

5. Transfer this biscuit sand into a bowl and add melted butter to it.

Toffee pie n strawberry syrup

6. Grease the biscuit sand thoroughly with butter.

Toffee pie n strawberry syrup

7. Take a square/rectangular tin.

Toffee pie n strawberry syrup

8. Layer the base of this tin evenly with the buttered biscuit sand. Press down evenly so as to form a firm layer. Refrigerate the tin till further use. (At least for 10 mins.)

Toffee pie n strawberry syrup

9. Take the frozen cream in a mixing bowl.

Toffee pie n strawberry syrupToffee pie n strawberry syrup

10. Whip till the quantity doubles.

Toffee pie n strawberry syrup

11. Now add caster sugar and continue whipping.

Toffee pie n strawberry syrup

12. Whip till the cream start forming soft peaks. ( The mixing bowl is kept on top of an Ice-bath throughout the time to maintain low temperature.)

Toffee pie n strawberry syrupToffee pie n strawberry syrup

13.Take the tin with biscuit base from the refrigerator. By now the base should have almost set. Apply toffee over the biscuit layer and even out.

Toffee pie n strawberry syrupToffee pie n strawberry syrup

14. Pour the prepared whipped cream on top and level the surface.

Toffee pie n strawberry syrupToffee pie n strawberry syrup

15. Give the finishing touch with good quantity of grated chocolate.

Toffee pie n strawberry syrup

16. Finally pour the strawberry syrup over the pie to provide a tangy touch.

Toffee pie n strawberry syrupToffee pie n strawberry syrup

17. Serve chilled.

 

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