Banana Toffee Bombe Alaska Pie

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 200 g puff pastry
• 4 bananas
• 4 egg whites
• 8 scoops vanilla ice cream
• 150 g brown sugar
• 1 cup light cream
• 1/2 teaspoon vanilla extract
• 20 g unsalted butter
• 200 g icing sugar (you may not need all of it)

Recipe

• 1 pre heat oven to 200 degrees celcius.
• 2 roll out pastry to fit your pie dish and blind bake for about 15 minutes with a weight (such as beans) on the base until just cooked.
• 3 heat brown sugar, cream, butter and vanilla until butter melts.
• 4 simmer for 5 minutes.
• 5 pour toffee sauce into pie case and refrigerate.
• 6 when toffee becomes firmer (it won't set completely), thinly slice banana and place over toffee, don't worry if it sinks.
• 7 whisk egg whites, gradually adding icing sugar until stiff glossy peaks form.
• 8 put icecream on top of bananas.
• 9 spread meringue over ice cream, ensuring it touchs the edges of the pie crust.
• 10 dust with icing sugar and bake until the meringue is golden and crunchy.
• 11 place the pie tray on another larger tray while cooking to catch any explosions.