Good morning here we will give you a recipe toffee cream pie which is delicious The way preparing it is very very easy. You just need to be careful to get results from toffee cream pie which has aroma and taste that able evoke our tastes.

So that the result of toffee cream pie, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare toffee cream pie the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required exist for make

1. Prepare 2 packs malt biscuits crushed to fine crumbs
2. Take 250 g butter melted
3. Take 600 ml cream
4. Prepare 1 can condensed milk or caramel pie fill
5. Take blue berries
6. Use vanilla
7. Prepare Chocolate melted

Spread the remaining Cool Whip on the top of the pie, and sprinkle with remaining candy. Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth. Drizzle with butter; pulse just until blended. Directions In a large bowl, beat cream cheese and sugar until smooth.

How to make Toffee cream pie:

1. Boil condensed milk for 3 hours make sure can is completely submerged under water. The longer you leave it to boil the darker the caramel will get.
2. Crush biscuits up till fine crumbs melt butter mix together use spring loaded cake tin fill bottom and push up the sides a little put in fridge.
3. Once caramel/toffee is done and cooled fill the biscuit base and let set. To make Banoffee pie cut bananas place on top. Remove spring loaded tin side. Add whipped cream to top Add blueberries Melt chocolate then decorated the top
4. Done and ready to serve!

Spoon into crust; sprinkle with remaining toffee bits. Nutrition Facts In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Spread over filling; sprinkle with crushed candy bar. Recommended Video ⓘ Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur.

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