Banoffee Pie

Pastry
1 1/2 cups plain flour
sugar (damn it can't remember how much i used)
140g cold butter chopped
1 egg yolk
2 tbs of water

Pie filling
Tin top n fill caramel
3 med bananas sliced
300ml thicken cream whipped

Pre-heat oven to 180/200c

Crumb flour, sugar and butter until it resembles breadcrumbs.  Add egg and water and knead until it forms a dough.  Wrap in plastic and refridgerate for 30mins.  Roll out on baking and press into a greased pie/tart tin, pierce with fork and refridgerate for 30mins.  Place baking paper on top of pastry and fill with rice or pastry weights, bake for 10min.  Remove from oven remove weights and bake for another 10mins.  Cool

Spread caramel filling (mix in tin if it's too thick), top with banana and whipped cream.  Sprinkle with choc to serve!