Wow, you can't beat this for a quick and delicious desert. My family absolutely love this and quite frankly so do I.Oven temp: 200C then down to 180C
Ingreds: a sheet of short crust pastry (I actually make my own but bought pastry is absolutely fine), 2 tins caramel, cream for whipping, vanilla essence or a tblspn icing sugar, bananas and chocolate to decorate.
Place the pastry on the base of an approx 20 cm pie dish, prick the pastry with a fork and place some foil or baking paper over top and some raw rice or ceramic beads to weigh the paper down as we will need to "blind bake" the pastry. Place the dish in a preheated 200C oven and cook for 10 mins, then reduce the heat to 180C and cook for a further 10 mins then remove the foil/paper and rice/beads and cook pastry for another 10 mins. Remove from oven and allow to cool.
Meanwhile whip your cream with a little vanilla essence/icing sugar if you wish. Place in fridge to keep cool. Once pastry shell is cooled to room temp pour caramel into shell and smooth out. Peel and slice the bananas and place on top of the caramel then cover with the whipped cream. Sprinkle some grated chocolate over the top to make it look pretty! Too easy.
Now see if your family will allow you to place the finished pie in the fridge as my family have supersonic hearing and just know the minute I have finished assembling this pie and consumption time is unable to be recorded!
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