Ingredients

• 2 sheets Borg’s short crust pastry, thawed
• 1 can Top N Fill caramel
• 3 bananas
• 300 ml thickened cream, whipped
• 1 Flake chocolate bar

Method

We LOVE a recipe SHORT CUT and we’ve saved plenty of time using ready made caramel to make banoffee pie.

Preheat oven to 200º c/180ºc fan forced. Lightly grease a 23cm pie dish or flan tin.

Line the pie dish with pastry, joining to fit, and trim the edges.

Line the pastry with baking paper and add ceramic pie weights or uncooked rice or beans. Bake for 15 mins. Remove paper and weights and bake for another 10 mins or until lightly golden.

Allow the pie base to cool.

Whip the cream and slice the bananas.

Fill the pie with caramel. Add banana slices and a thick layer of cream.

Crumble the chocolate over the top and cut yourself a big slice!