Clinton Kellys No Bake Banana Toffee Pie With Pretzel Crust Recipes

NO-BAKE BANANA PUDDING PIE

Steps:

• To make the pudding, in a medium saucepan over medium heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk until combined and smooth and then stir constantly with a wooden spoon until the mixture comes to a low boil and thickens, about 7 minutes. Reduce the heat to very low.
• While whisking, add about 1/4 cup of the hot milk mixture to the eggs. Whisk the egg mixture into the hot milk and cook, stirring constantly, until the mixture is very thick, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Let stand until room temperature.
• To make the pie, arrange half of the banana slices in a single layer over the crust. Spread half of the pudding evenly over the bananas. Lay the wafer cookies in a single layer on the surface of the pudding, followed by the remaining bananas. Spread the rest of the pudding evenly over the top.
• In a small bowl, with a whisk or electric hand mixer, whip the cream, sugar, and vanilla together until soft peaks form. Spread the cream evenly over the pie. Sprinkle vanilla wafer crumbs over the top. Cover with plastic wrap and chill for at least 3 hours before serving.
• To serve, slice the pie and garnish each slice with vanilla wafer crumbs.

SIMPLE NO BAKE BANANA CREAM PIE

Steps:

• Line banana slices on the bottom of the graham crust.
• In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
• Pour mixture over the bananas and refrigerate about 3 hours or until set.
• When ready to serve, cover with the remaining whipped topping and drizzle over caramel.

CLINTON KELLY'S CHOCOLATE-COVERED CARAMEL PRETZEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Grease the inside of a 9 inch spring form pan with butter. Lay two large pieces of aluminum foil crosswise on your work surface. Place the cake pan in the middle and crimp the aluminum around the pan. Stir the crust ingredients together in a medium bowl. Once fully incorporated press into the bottom and sides of the prepared spring form pan, creating an even layer. For the Chocolate Layer: Melt the chocolate over a double boiler or in the microwave. Pour over the prepared pretzel crust. Transfer the spring form pan to the refrigerate for 5 minutes or until chocolate has set. 3 8-ounce packages Cream Cheese (softened) 1 1/4 cups Granulated Sugar 1 cup Sour Cream 2 Eggs 1 Egg Yolk 2 teaspoons Vanilla Extract 1/2 teaspoon Salt For the Filling: Whip together the cream cheese and sugar until fluffy. Add the sour cream, eggs, egg yolk, vanilla and salt and stir together until incorporated. Do not over mix to avoid excess air from being incorporated into the mixture which can cause your cheesecake to crack when baking. Pour the filling over the prepared crust and chocolate layer. Transfer the cake to a roasting pan and carefully fill the roasting pan with warm water until it comes 1/3 of the way up the sides of the spring form pan. Bake in the preheated oven for 50 to 60 minutes or until the center only jiggles slightly. Remove and allow to cool on a wire rack for 20 minutes. For the Caramel Sauce: Mix the sugar and water in a small sauce pot just to wet the sugar. Place over medium-high heat and cook until the mixture turns a light golden brown Remove the pan from the heat and add the butter, heavy cream, and salt. Be careful the mixture may bubbly rapidly. Stir the mixture until fully incorporated. Allow to cool for 3 minutes before pouring over the cheesecake. Place the entire cheesecake into the refrigerator and allow to cool completely, at least 2 hours or until ready to serve. Use a warm knife to cut through the cake.