There are 3 steps with this pie and so worth the time.
1 Pkt Tennis biscuits
120g Melted butter
1 Tin Caramel
500g Softened vanilla ice cream
2 Ripe bananas
5 Egg whites
Step 1 – Base
Crush the biscuits in a blender and add 80ml melted butter. Mix well. Press the biscuits into a buttered 25cm flan pan. Use the back of a spoon to press the biscuit down, leaving a smoother surface.
Remove the caramel from the tin and mix it with a spoon to loosen the caramel. Spoon over the biscuits base.
Add the softened vanilla ice-cream and smooth over the caramel.
FREEZE for at least a few hours before you need the next step. I left mine overnight.
Step 2 – Filling
Slice the bananas and place in a bowl, squeeze lime juice over and grate a tsp of lime zest over the bananas. Mix. Leave till next step
Step 3 – Meringue (TURN ON THE OVEN GRILL 220° C)
Place the egg whites into a mixing bowl and a pinch of salt. Mix till soft peaks form. In a pot, place the sugar and water. Leave to boil, don’t mix, till 110°. Brush the sides of the pot with water so that you don’t get sugar crystals. Turn down the heat and let the temperature creep up to 120°.
Remove from the stove and whilst the mixer is still mixing the stiff egg whites, pour the syrup in slowly! You will see the meringue turn into a smooth shiny texture.
Remove the base from the freezer, spoon the bananas onto the ice-cream, then spoon the meringue onto the bananas.
Place the pie in the oven and here you can watch… allow the heat to brown the meringue to a golden brown.
Remove from the oven, remove the sides of the flan pan, plate up and serve…