Yule log : aka chocolate Swiss roll

About this cake:

  • spongy light cake
  • rich chocolate flavour
  • light whip cream filling
  • oozing chocolate ganache on-top!
  • bakes in only 10 mins
  • whipped egg whites for the lightest sponge cake
  • egg yolks also needed ( 4 whole eggs in total)
  • milk chocolate for the ganache to melt
  • electric mixer is very helpful
  • parchment or silicone baking mat is very helpful
  • heavy whipping cream is needed

the method:

firstly the cake:

this super light sponge is created through using 4 large egg whites whipped until stiff peaks appear. This usually takes about 5-7 minutes with an electric mixer. By hand, it will take much longer. Once the egg whites are peaked, the egg yolks are mixed with vanilla, sugar, and strong coffee. In another bowl the flour, cocoa powder, baking powder and salt are sifted and whisked, eventually all the dry and wet ingredietns get combined by folding them (so as to not ruin the perfectly whipped egg whites) all making one smooth chcoclate batter.

The cake is very thinly spread ontop a parchment or silcone mat lined baking shet adn baked at 35o Degrees for ~1o mins.

The cake gets rolled into a log with a tea towel that is dusted with cocoa powder immediately out of the oven and cools in its roll ed up form for about 1 hour.

while it cool the whip cream can be made by whipping the heavy cream with vanilla extract and powdered sugar. Super quick, only a few mins!

then the cake is unrolled and the whip cream is evenly spread on the inside until it gets rolled up again into a log. At thi spoint it gets to stays in the freezer for 3o mins.

The choclate ganache is then made on a double boiler or in the microwave and poured over the cake once it is ready. THe whole cake then goes in the freezer for fridge for 30 mins to firm up !

Oh that Chocolate Ganache…

The recipe:

Yule log cake

  • 4 large eggs, separated
  • 2/3 cup granulated sugar
  • 1 Tablespoon  strong brewed coffee
  • 1/4 cup melted unsalted butter
  • 1 teaspoon  vanilla extract
  • 1/2 cup all-purpose flour 
  • 3 Tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 350°F (177°C) and line a roughly ~12×17 inch baking sheet with parchment or a silicone mat. set aside.

the cake: Firstly, in a medium bowl add 1/3 cup of the sugar and all four egg white. Whip the egg white and sugar until stiff peaks form. This will take ~5 minutes but to be sure, stiff peaks mean you can tip the bowl upside down and they will not fall out of the bowl! with the egg yolks, remaining sugar, and vanilla, mix all the together in another bowl until well combined set both aside.

In a third medium bowl, sift the dry ingredient; the flour, 3 Tablespoons cocoa powder, baking powder, and salt. Next, Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. lastly, fold the egg white into the chocolate mixture and use a rubber spatula carefully.

Spread batter evenly onto your baking sheet thinly and evenly. Bake the cake fro ~1o mins. It will seem springy but I assure you it is cooked! once out of the oven, immediately turn it onto a cocoa powder sifted tea towel, peel off the parchment and roll up into a log shape to cool. Roll it up starting from the shorter side.

While the cake cools completely, make the whipping cream filling. Simple beat the cream, vanilla and powdered sugar until light and fluffy. About 4 mins.

One the cake is completely cool, unroll it and evenly spread the filling on the inside. Roll the cake back up and place in the frezer for 3o minutes to set up.

lastly, make the chocolate ganche by melting the chocolate with the cream over a double boiler or in the microwave. Pour it over the cake, and let it set in the freezer for another 20 mins.

Now it is all done! slice eat and enjoy!

Happy Baking!

Soft Gingerbread Cookies

Soft baked and dreamy…

  • soft, as they rise while baking
  • strong molasses and ginger flavours
  • makes 36 cookies
  • spices: cinnamon, ginger, cloves, nutmeg
  • blackstrap molasses needed!
  • bakes in under 1o minutes
the recipe:

Soft baked Gingerbread Cookies


  • 2/3 cup unsalted butter
  • 3/4 cup brown sugar
  • 2/3 cup  molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon ground ginger 
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves


In a large bowl beat the butter until fluffy and air incorporated. Add the brown sugar and molasses and beat until combined without any sugar lumps. Next, beat in egg and vanilla until one cohesive batter appears.

In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Once whisked, add the dry mixture into the wet in thirds, folding them together with a wood spoon, spatula, or electric mixer. Once a ball of dough appear, wrap it in plastic wrap and freeze for 30 minutes or refrigerate for about an hour before baking.

Preheat oven to 350°F (177°C). Line your baking sheets and line them with parchment paper.

On a floured working surface roll out the the dough about half the ball at a time. Cut out cookies to 1/4 inch thick and place on your baking sheet about 1/2 inch apart.

Once done, let cool for 5 mins and enjoy !

Bake cookies for about 9-10 minutes. However, this timing may vary based on your cookie size. Always be aware that cookies firm up as they cool. So, these cookies are soft baked and will seem soft and puffed up after 8-9 minutes, but as they cool they will be perfectly cooked, while also being soft and delicious!


Happy Baking

Pumpkin Spice Loaf

About this loaf

  • moist with a bit of crunch on-top!
  • strong pumpkin flavour
  • nicely subtle spices
  • makes 2 loaves
  • quick prep
  • 1 hour bake
The recipe:
Prep timeBake timeTotal time
10 minutes~ 1 hour~1 hr 10 min plus cooling
Yields two loaf cakes

Pumpkin spice Loaf

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 2 large eggs
  • 1 15-oz can pure pumpkin


Preheat the oven to 325 Degrees F.

Generously grease two loaf pans of standard size about 9×4 inch

In a medium bowl, whisk to dry ingredient; starting with the flour, salt, baking soda, baking powder, cloves, cinnamon, and finishing with nutmeg. Whisk until well combined; set aside.

In a large bowl beat the butter and sugar on medium speed with an electric mixer, or by hand until fluffy and air incorporated..Add the eggs one at a time. Continue mixing for a few minutes and then add the pumpkin. fold the pumpkin in with a rubber spatula or mixing spoon.

Add the flour mixture into the pumpkin mixture in thirds, making sure to mix until there are no clumps of flour.

Pour the batter into the prepared pans. Bake for ~60 minutes, or until golden ontop with a toothpick coming out completely clean from the center of the loaf!

Cool, slice, and enjoy this delicious loaf cake!

Happy Baking!

Cranberry Pie Tart

A beautiful all butter pie crust with sweet cranberry filling !

About this Tart:

  • all butter (unsalted) crust
  • simple filling: only 5 ingredients
  • only once baked with perfectly cooked/crisp crust
  • sweet cranberry flavour (tartness no thank you!)
  • pretty colours !

The Method:

firstly, the pie crust is made. This involves whisking together all purpose flour, salt, granulated sugar, and baking powder. Next, the *room temperature* unsalted butter gets “cut” into the mixture. “meaning mixed in with a pastry blender, two knives, a couple forks, or your hands!”. the dough should start forming a ball as the butter gets into small pea size chunks; at which point, water is gradually added until a ball of dough forms. the dough is wrapped in plastic and refrigerated or frozen while the filling is made.

Second, the filling is prepared entirely on the stovetop. Firstly, cranberries (frozen or fresh) are added with granulated sugar, a bit of water, and simmered until soft ~5mins. Then orange zest, vanilla, and corn starch are added for flavour and thickening. This simmers on low for ~5 mins and it is complete. Let cool and go back to preparing t he crust.

Third, the dough is rolled out on a floured work surface to about ~1/2 inch thickness. Make sure to roll and cut stripes for the top! Once all ready place the dough into the tart pan and then pour the cooled filling right on-top and overlay the top crust strips. Lightly brush with an egg wash and bake for ~35 minutes at 350 Degreed F.

The Recipe:

Cranberry Pie Tart

  • 2½ cup flour
  • 1 cup cold butter, cubed
  • 1 tsp salt
  • 1 tsp sugar
  • 6 to 8 tbsp ice cold water
  • 4 1/2 cups of mixed cranberries
  • ¾ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tsp orange zest
  • ½ tsp vanilla extract
  • egg wash

First make the pie dough by combining the flour salt and sugar in a medium-large mixing bowl. ‘cut’ in the butter by using a pastry blender, a couple forks, or your hands! Pea sized chunks of butter is what you are looking for. Slowly add the water until a dough ball forms; wrap the ball in plastic wrap and freeze while the filling is made.

Next make the filling on the stovetop. In a medium saucepan (pot) bring the cranberries, brown sugar and about 1/4 cup of water to a boil. Once boiling turn down the heat and let gently simmer for ~5 minutes. As this point, add the orange zest, vanilla, and cornstarch. Mix completely until there are no clumps of cornstarch. Take the saucepan off the burner and let it cool.

Lastly, preheat the oven to 350 Degrees F and rollout the pie dough on a floured working surface. Roll to about 1/2 inch thick and place in your tart pan. Make sure to roll and cut out your top lattice strips too! pour the cooled filing over the pie dough and layer your lattices on-top. Brush with an egg-wash and course sugar. As well, if there is extra dough you can make fun shaps such as leaves.

bake in the middle rack on a baking sheet for ~30 minutes or until slightly golden !


Happy Baking!

Marble Pumpkin Loaf

About This Cake:
  • Pumpkin / Chocolate marble
  • moist loaf cake
  • cocoa powder for chocolate flavour
  • pumpkin pie puree Not pie filling
  • pumpkin spices!
  • super simple steps!

This loaf cake is a must try if you love the pumpkin season…. but also love chocolate! moist inside and gently crunchy on-top; its simply a must bake.

Recipe note: How to make DIY Pumpkin spice mix!

If you don’t already have some, no worries! it’s super simple. Just mix the following and you’ll have more than enough!

  • 4 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
Prep TimeBake TimeYields
10 minutes~1 hour1 standard loaf pan
The Recipe:

Marble Pumpkin Loaf


  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ¼ cup milk
  • ¾ cup canned pumpkin puree, not pie filling
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour,
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ cup unsweetened cocoa powder


Preheat the oven to 350 Degrees F and parchment line or grease a loaf pan. set aside.

In a large bowl combine the first six ingredients : sugar, eggs, melted butter, milk, and pumpkin puree. Whisk together until a smooth and cohesive batter appears. It should be orange!

Next, in a medium bowl sift together the dry ingredients and whisk. Mix the flour, baking soda, baking powder, salt, and pumpkin pie spice. (see note about the spices)

Once done, pour the dry batter into the wet and mix together until a smooth and lump free batter appears. Take half the batter in a medium bowl and stir in the cocoa powder.

Lastly, scoop or pour alternating batters into the loaf pan and take a butter knife to swirl then gently before baking.

Bake for ~50-55 minutes or until golden on-top with a toothpick coming out clean from the centre.

Let cool, slice, eat & Enjoy!

Happy Baking!

Vanilla Layer Cake

Classic White Cake layers & Sweet American Buttercream

About This Cake:

  • makes three 9 inch cakes * I have cut off the golden edges around the cake (optional step)*
  • American buttercream: consists of unsalted butter, icing sugar, milk, and vanilla extract
  • American buttercream is very sweet! Swiss buttercream could be made alternatively
  • light and fluffy cake
  • no butter cake! only a flour mixture with eggs, oil , and milk
  • truly just like a copycat box mix recipe

Method: the truly copycat “box mix” cakes

the cakes are a simple dry mixture of; cake flour, baking powder, salt and granulated sugar combined with a wet mixture of; eggs, milk or water and oil. Therefore, it is truly a copycat box mix recipe from scratch. Perfect for those who love the light fluffy cakes they produce!

Step 1)

In a medium bowl the cake flour, baking powder, salt and granulated sugar get whisked together and set aside. So simple!

Step 2)

I n a large bowl or a large glass measuring cup the wet mixture in made by whisking 3 eggs, about a cup of milk, and 1/3 cup of oil with vanilla extract fro flavour.

Step 4)

the large bowl now makes sense, as the dry ingredients get folded into the wet about 1/3 of the mixture at one time. Once fully smooth a semi thick batter should appear.

Step 5)

the oven in preheated to 350 Degrees F for 9 inch cakes or 325 for cupcakes or smaller cakes. The cake pans get gently greased and a parchment circe for the base is measured and placed.

Now the batter can be poured about half way and baked for ~25 minutes or until a toothpick comes out cleanly.

Step 6)

Once the cakes are out they can be set to cool on a cooling rack ( or in the pan) and once fully cool can be wrapped in plastic wrap and frozen overnight. ( see notes for freezing)


step 1)

make sure the unsalted butter in softened to room temp. before starting. IF it is too soft, do not worry, it can firm up in the fridge after a few minutes.

firstly, cream the butter until it looked like whipped butter without chunks. sift in the powdered sugar and use an electric mixer on low to do this. once half the powdered sugar has been added, pour in the milk and continue with both the electric mixer and powdered sugar. lastly add the vanilla and it’s all done! store in the fridge until the cakes are ready to be assembled.

Notes for Success

1)freezing the cakes: these can easily be made before hand and frozen. Be sure to let them cool completely before freezing or else moisture will form and make them soggy. Be sure to wrap them tightly, and let them thaw in room temp before assembling.

2)Buttercream may melt in room temp. if it’s a warmer day, so keep it in the fridge or use the fridge to firm it up is it was on the softer side.

3)Cake flour works best for producing light cakes, but all-purpose flour can work just as well for this recipe.

4)line the cake pans with both oil spray, butter, and a parchment circle for the base. Otherwise the cake may stick!

The Recipe
prep timebake time
15 mins25-30 mins
yields: three 9 inch cakes

Vanilla Layer Cake



  • 2/3 cup canola oil
  • 1 1/4 cup whole milk
  • 1 tablespoon vanilla extract 
  • 3 large  eggs 
  • 1 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


  • 1 cup unsalted butter
  • 4-5 cups confections sugar
  • 2 teaspoons vanilla
  • ~1/4 cup milk or heavy cream

Preheat the oven to 350 Degrees F and grease your 9 inch cake pans as well as line them with parchment the size of the diameter and placed on the base. Set aside.

In a medium bowl whisk together the flour, baking powder, granulated sugar, and salt. Set aside. Now in a large bowl ,using an electric mixer on low, combine the eggs, milk, oil, and vanilla extract.

In thirds, pour the dry mixture in the wet and simultaneously keep mixing with the electric mixer on low. Once a smooth batter rid of any lumps appears, the batter is complete!

Pour the batter into each pan evenly at about half way up the pan and bake for ~25-30 mins or until toothpick comes out clean.

Once out of the oven let the cake cool completely before decorating or freezing.

The Buttercream:

In a large bowl cream the unsalted butter until it looks whipped and air incorporated. Sift in the powdered sugar and simultaneously keep mixing with the electric mixture on low. Once half the powdered sugar has been added, pour in the milk. Continue with the powdered sugar and finally the vanilla until it is complete! assemble and decorate the cake or set in the fridge until you are ready to assemble.

Happy Baking!

Donuts: one recipe. endless flavours.

About This Recipe:
  • one base donut recipe; perfect for customizing flavours!
  • recipe for honey cruller batter as well ! (pictures above on far left)
  • simple ingredients; yeast, flour, butter etc.
  • quick and fun to make!
  • oil fried or oven baked options
  • yields 16 donuts

The Method:

whether you are oil frying or oven baking these donuts the recipe starts the same though making the dough. It is a simply dough that is similar to many other by using yeast, granulated sugar, eggs, milk, butter and vanilla. As well as, flour, baking powder, and salt. The dough is set to “rest ” or “proof” for a couple hours and then it is done.

The donuts come to life when the dough is rolled out and cookie cutter are used to make the iconic circle shape with a whole in the middle.

Once shaped the donuts are placed in hot oil at 350 Degrees on the thermometer and cooked on each side for 2-3 mins until done! after frying they get left to cool on a cooling rack before the final step.

Finally, the fun part is the flavour customization. Either chocolate dipped, glazed, sprinkled, or plain it is up to you!

Making the Donuts:

Three steps: rolling and cutting, oil frying, and cooling.

the recipe:
10 mins2 hours2-3 mins per side
yields: 16 donuts

Simply delicious Donuts


  • 1 cup warm whole milk
  • 1 Tablespoon active dry yeast
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 6 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 1 – 2 quarts vegetable oil

Make the dough by warming the milk in the microwave or in a saucepan on the stove so it is warm but not boiled or hot. In a large bowl (the one that will eventually be for the proofing the dough) add the granulated sugar and yeast, and pour the warm milk overtop. Cover with a towel for 5 minutes. It should look frothy on the top after 5 minutes.

next add in the melted butter, eggs, and vanilla. In another bowl quickly whisk the flour, and salt, then fold that into the mixture. Once fully mixed the dough should create. a ball that will be quite sticky. Use extra flour and start to knead the dough until elastic like and not sticky non a floured work surface. place back in the large bowl and cover to proof for ~2 hours.

after proofing, roll out the dough into a rectangle about 13 x 9 inches and cut out doughnut shapes with cookie cutters, or jars turned over, or even glass cups turned over. Place on a baking sheet and get the heavy bottom pot filled with oil. Let the doughnuts continue to proof while you wait for the oil to heat up. the oil should reach about 375 Degrees or (simmering gently but not boiling)

place one donut in the oil at a time and flip after about 1-2 mins. After each side is golden let it drip over a cooling rack.

Lastly, once all cooled, decorate, glaze, or dip the donuts to you favourite flavours!


Happy Baking!

Lemon Poppyseed loaf Cake

Luscious Lemon Loaf with Playful Poppyseeds
About This Recipe:
  • moist cake with subtle crunchy top
  • lemon juice & zest
  • poppyseeds for texture
  • 3 large eggs needed!
  • yogurt or sour cream needed!
  • quick one bowl mixing then 1 hr in the oven!
  • sweet lemony drizzle
The Method:

this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.

in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!

in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.

THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.

A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.

Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.

The Recipe:

Prep timebake timecool time
15 mins50-55 mins1 hour
Yields: 1 loaf pan 8×4 inch

Lemon Poppyseed Loaf Cake

  • 1/2 cup (1 stick) unsalted butter *room temp.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup plain greek yogurt or sour cream

Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.

In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.

In another bowl whisk the flour, baking powder, baking soda and salt.

Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.

Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.


Happy Baking

Banana Cream Pie

About this Pie:

  • classic all butter pie crust recipe
  • creamy half and half based custard with eggs and butter
  • banana slices at the base of each slice
  • whip cream/banana topping!
  • sweet banana flavour! no bake pie!

The Method:

firstly the pie crust is made from an all butter recipe. However, a pre bought pie crust will make the process even simpler and works perfectly well.

The custard is made on the stovetop so watch the heat! It only needs to come to a boil for about one minute and then it should be thick enough. You can test it by using a spoon to se if it rests on the back (as pictured); that is when it is thickened enough.

Once the custard is done it is strained and set to cool completely. At this point the pie crust will be ready and cooled. Next is the assembly! slices of banana rest in the bottom and the custard gets poured over-top. The pie is now complete and chills in the fridge for 3 hours to become firm. Note: the freezer does not make the custard set well, it turn it to a frozen crunchy custard rather then creamy.

Lastly, make the whip cream and top with banana slices. The pie is ready to enjoy!

The Recipe:
Prep TimeBake time (pie crust)Set/chill time
Yields one 10 inch pie dish

Banana Cream Pie


Pie crust:

  • 1/2 cup unsalted butter
  • 1 1/4 cups all purpose flour + some for rolling out
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup ice cold water


  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups  half and half
  • 4 large egg yolks
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 medium bananas sliced

Whip cream

  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Make the pie crust:

In a large bowl whisk together the flour, sugar, salt, and once combined add the butter in cubes. Using a pastry blender, two knives, or your fingers “cut” the butter not the flour until only pea sized chunks appear. Next add the 1/2 cup of cold water slowly as not all of may be required. You are looking for a ball of dough to form, without being too wet. Once done wrap and refrigerate for ~ 2 hours.

after the refrigeration roll out the dough on a floured working surface to be 1/4 inch thickness and place inside pie dish. Pinch the sides with a fork or create your own design with the extra pie dough! Bake for ~30 minutes at 375 Degrees F and use pie weights for the best success.

Tip: If you do not have pie weights, simply place parchment overtop of the crust and fill the dish with rice or pasta.

One slightly golden let the crust cool and proceed to make the custard.

Make the custard:

In a large saucepan combine the sugar and cornstarch. set aside.

In a large bowl whisk together the half and half, and egg yolks until fully combined. Pour the wet ingredients not the dry and mixing the two together completely.

turn on the heat to medium and bring to a boil stirring the custard continuously with a rubber spaula or spoon

allow the custard to boil for one minute (should be thick) and turn off the heat. Stir in the butter then the vanilla extract.

Strain the mixture and allow to cool completely.


slice two medium bananas and place them all along the base of the cool pie crust. Pour the custard over-top and place the pie in the fridge for ~3 hours to ‘set’ till it is firm.

Make the whipping cream: add all the ingredients in a large bowl and use an electric mixer to whip them together. Start on high speed and continue until. stiff peaks appear, ~3-4 mins. Do not over mix the peaks will go flat! so once you see the stiff peaks turn off the mixer!

Finally, decorate the pie with whip cream and bananas as you please


Happy Baking