Twix pie
By: Mabaker
Category: Pie
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prep: 15 min
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bake: 4 hours
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total: 4h 15m
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Serves: 10-12
A delicious pie that tastes just like a Twix. With a vegan option and easy to make.
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Tools:
Tart tin Spatula
- 1. Preheat the oven at 200 degrees Celsius
- 2. Crush the biscuits. Melt 170gr of butter and add together with the sugar to the crushed biscuits. Mix well.
- 3. Take a tart tin (preferably with detachable bottom) and press the biscuitmix in the tin.
- 4. Bake the base for about 8 minutes. Take out the tin and press everything with a spoon. Let cool completely.
- 5. Melt 60gr of butter in a saucepan. Add the condensed milk and caster sugar.
- 6. Stir on a low heat till the sugar has dissolved. Then turn the heat higher and keep stirring.
- 7. Let the caramel boil, then turn down the heat and let it boil for about 10 min. Keep stirring well. The caramel should thicken and darken a bit.
- 8. Cover the cooled off biscuitbase with the caramel. Put the cake in the fridge for at least 30 minutes to cool the caramel.
- 9. Heat the (coconut) milk in a saucepan and take it off the heat just before is starts cooking.
- 10. Chop up the chocolate and put it in a large bowl. Add the milk, cover the bowl and let it stand for about 5 minutes. After that gently stir the ganache with a spatula.
- 11. Divide the ganache over the caramel layer. And put it in the fridge for at least 3 hours.
Ingredients
Instructions
- 1. Preheat the oven at 200 degrees Celsius
- 2. Crush the biscuits. Melt 170gr of butter and add together with the sugar to the crushed biscuits. Mix well.
- 3. Take a tart tin (preferably with detachable bottom) and press the biscuitmix in the tin.
- 4. Bake the base for about 8 minutes. Take out the tin and press everything with a spoon. Let cool completely.
- 5. Melt 60gr of butter in a saucepan. Add the condensed milk and caster sugar.
- 6. Stir on a low heat till the sugar has dissolved. Then turn the heat higher and keep stirring.
- 7. Let the caramel boil, then turn down the heat and let it boil for about 10 min. Keep stirring well. The caramel should thicken and darken a bit.
- 8. Cover the cooled off biscuitbase with the caramel. Put the cake in the fridge for at least 30 minutes to cool the caramel.
- 9. Heat the (coconut) milk in a saucepan and take it off the heat just before is starts cooking.
- 10. Chop up the chocolate and put it in a large bowl. Add the milk, cover the bowl and let it stand for about 5 minutes. After that gently stir the ganache with a spatula.
- 11. Divide the ganache over the caramel layer. And put it in the fridge for at least 3 hours.