Banana Caramel Pie

This recipe was given to me by a friend several years ago and it has become a family favourite. It is so very easy to make and not time consuming at all, which is a bonus when you have little kids around your feet *wink*.




WHAT  YOU'LL NEED:

• 1 shortcrust pie case
• 1 can of Top N Fill Caramel
• 2 bananas, sliced.
• Stabilized whipped cream (recipe below)

METHOD:

Line the base of your pie case with the banana slices. It doesn't have to be neat and it's okay if your slices overlap.

Next, cover the banana slices with the caramel.

Place in the fridge to cool while you prepare the cream.

STABILIZED WHIPPED CREAM:

• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 2 cups chilled whipping cream
• 1 teaspoon vanilla extract
• 1-2 tablespoons icing sugar

METHOD:

In a very small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften.

Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat.
Let it cool.

Beat cream in a well-chilled bowl.

Slowly add the icing sugar and vanilla to the whipped cream and whip until slightly stiff.

Add melted and cooled gelatin to the whipping cream
Continue whipping until cream holds its shape.

Use the whipped cream to decorate the top of your banana caramel pie, be as creative as you like, or be a piggy pot like me and just spoon it all over the top making sure no caramel can be seen *smile*

Return it to the fridge to chill longer, or dig into it straight away, it's your choice - no one's looking *wink*.