Aluminium Plates – Cantaloupe Pie Recipe
- 60 gr rusks/digestive biscuits
- 60 gr butter
- 160 gr sweetened whipped cream
- 160 gr condensed milk
- 3 cantalupe slices
Put in the mixer the rusks and the melted butter. Combine all the ingredients and tip them into the Contital aluminium plate and press firmly down into the base to create an even payer. Chill in the fridge for 1 hour.
In the meantime, whip the cream in the bowl and add the condensed milk. Beat the ingredients and add two cantaloupe slices cut into cubes.
Spoon the cream mixture onto the biscuit base. Smooth the top of the pie down with the back of a dessert spoon. Leave to set in the fridge for about 6 hours.
Pile the remaining cantaloupe slice onto the pie.
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