BANANA CARAMEL PIE

INGREDIENTS:

CRUST
1 1/4 cup Plain flour
2 tbs icing sugar
3/4 cup walnuts, ground
80gr butter, chopped
1/4 cup iced water

FILLING:
400gr condensed milk
30gr butter
1 tbs golden syrup
2 med bananas, sliced
1 cup cream, whipped
1/2 cup pure thick cream
2 med bananas, sliced extra
50gr dark chocolate, melted

METHOD:

CRUST
Sift flour and icing sugar into a large bowl.
Add walnuts and butter.
Rub butter into flour until fine and crumbly.
Add almost all the water, mix with a bread knife till a firm dough, add more water if needed.
Turn onto lightly floured surface, press together until smooth.
Roll out and ease into 23cm flan tin.
Cover with cling wrap and put in the fridge for 20 mins.

Preheat oven to 180C.
Cover pastry lined tin with a sheet of greaseproof paper and fill with dried beans or rice on top of paper.
Bake 15 mins, discard beans/rice and paper.
Return pastry to the over for 20 mins until lightly golden.
Set aside to cool completely.

FILLING:
Place condensed milk, butter and syrup in a small, heavy based pan.
Stir constantly over medium heat for 5 mins until it boils, thickens and turns a light caramel colour. Cool slightly.
Arrange sliced banana over pastry, pour caramel over. Smooth with the back of a spoon.
Refrigerate for 30mins.
Using a metal spoon, gently fold creams together.
Drop dollops over caramel, arrange slices of bananas on top.
Drizzle with melted chocolate.
May be refrigerated up to 1 hour before serving.
Brush lemon juice on bananas to prevent browning.