Rum Banoffee Pie

Ingredients

1 9 inch pie crust from basic pie crust recipe

4 ripe bananas—peeled and sliced

1 tbs butter

1 tbs sugar

1 12.25 oz can of caramel sauce-reserve 2 tbls

11 oz dark chocolate

1¼ cups cream

2 tbs caramel

3 tbs dark rum

1 tbs sugar

Roll out the pastry on a lightly floured surface until big enough to line a pie pan. Chill for 30 mins.

Heat oven to 400 degrees F. Line the pastry with baking parchment, fill with baking beans, and bake for 15 mins until the sides are firm and turning golden. Remove the beans and parchment, and cook for another 15 mins until browned.

Meanwhile, fry the bananas, butter and sugar in a wide frying pan until golden and caramelized. In a saucepan, bubble the caramel for 5 mins until slightly thickened.

Melt 1 oz of the chocolate, brush over the base of the tart case and set aside to harden. Once the bananas are cool, and the chocolate has set, arrange the bananas over the base. Top with the caramel, then chill while you make the topping.

Put the remaining chocolate, the cream, 2 tbsp caramel, the rum and sugar in a heatproof bowl over a pan of barely simmering water and melt until smooth and combined. Pour the mix over the bananas, then chill for at least 4 hrs. Top with whip cream if desired. Slice and serve.