Banana Caramel Cream Pie

Prepare the short crust pastry:
Sieve flour into a bowl add 140g butter and work through with your fingers until you get an even crumb mixture.

Beat an egg, and add this to the pastry mixture, mix with a spoon. Then fold out onto a working surface/chopping board. (If you use a wooden chopping board a good idea is to cover the board in clingfilm so it doesn't stick).

Use your hands to warm the dough and roll it into a disk shape. Cover in cling film and put in the fridge for 3 hours.

Pre heat oven to 205 degrees C. Grease a pie dish (9 inch).

Roll pastry out on to a chopping board. Make sure you have the dough stretched out enough to cover your pie dish.
Put the pastry in the dish, using your hand to press in the sides, cut off any excess pastry.

Bake for 15 minutes. Remove from the oven and allow to cool.

Cream filling:
Sieve custard powder into a bowl and mix with a dash of milk until it forms a paste. Add the rest of the milk to a pan to warm.

Add 1 cup cream, vanilla essence and custard powder mix. Whisk over a medium heat for about 6-8 minutes or until the mixture is thick. Turn heat off, add the cup of brown sugar and an egg yolk. Whisk through.
Dissolve 2 teaspoons of gelatine powder in 1 1/2 tablespoons boiling water, add this to the mixture and stir through.

Add 1 sliced banana to the pie crust, top with the custard cream sauce. Cover and refrigerate overnight.

Caramel Sauce
The next day make the caramel sauce: Heat 1 cup sugar on medium heat in a deep pan. Stir with a wooden spoon until the sugar bubbles and becomes amber in colour.

Add 80g butter and stir through. Remove from heat and add half a cup of cream. Stir through and allow to cool.

Cream topping:
Beat 1 cup cream in a mixing bowl until it becomes thick and fluffy, (optional : sprinkle in a table spoon of sugar for extra sweetness).

To Serve:
Place the cream on top of the pie and top with the remaining banana slices and spoon over caramel sauce.