Banoffee Meringue Pie

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Serves 8

Note: This recipe is from the cookbook, 150 Fast & Simple Recipes: Inspired Ideas for Everyday Cooking on page 238.

Ingredients:

1 20cm/8inch ready-made all-butter round pastry case
400g/14oz Canned Dulce de Leche (Caramel Sauce)
1 Large Banana
3 Large Egg Whites
175g/6oz Caster Sugar
1 TBSP Chocolate Shavings

Method:

1. Preheat oven to 190C/375F/Gas Mark 5.
2. Place the pastry case on a baking sheet.
3. Spoon the dulce de leche into the case and level the surface with a spatula.
4. Peel and thinly slice the banana and arrange the slices on top of the caramel.
5. Put the egg whites into a clean, grease-free bowl and beat with a hand-held electric mixer until they hold stiff peaks.
6. Gradually mix in the sugar, one spoonful at a time, to make a firm and glossy meringue.
7. Spoon the meringue over the bananas and swirl with the back of a spoon.
8. Bake in the preheated oven for 12-15 minutes, or until the meringue is golden brown.
9. Sprinkle the chocolate shavings over the hot meringue and serve immediately or leave to cool.