Vickys Quick Banoffee Pie

• 1 pre-baked 8 or 9" pastry case, see my recipe for free-from shortcrust pastry link below
• 6 tbsp (heaped) caster sugar
• 2 ripe bananas
• 100 ml full fat coconut milk
• 1 ripe banana
• 280 ml full fat coconut milk
• 1 tsp vanilla extract
• 1 tbsp icing / powdered sugar

1. Put the sugar in an even layer into a frying pan over a medium heat.
2. Don't stir
3. Meanwhile, put the bananas and milk into a blender and puree smooth
4. When the sugar has turned brown and caramelized, pour the banana mixture into it and stir well.
5. The caramel will start to harden but keep stirring over the heat and it will loosen back up
6. Pour quickly into the baked pastry case and set aside to cool
7. Whip the coconut cream with a whisk
8. Stir in the vanilla and sugar to taste
9. Once the pie filling is cooled, thinly slice the bananas and lay them over the caramel so it's completely covered
10. Spoon the cream over the top
11. Dust lightly with cocoa or shaved chocolate to garnish

pastry case, caster sugar, bananas, coconut milk, banana, coconut milk, vanilla, sugar

Taken from cookpad.com/us/recipes/350345-vickys-quick-banoffee-pie (may not work)