Lime Pie with Caramel Bananas

Some friends came over for dinner and my husband requested this recipe from the latest Good Taste Magazine.

Serves 8
Preparation 40 mins plus cooling time
Cooking 55 min

2 25x25cm frozen ready rolled shortcrust pastry, just thawed
2 250g packets cream cheese, at room temperature, coarsely chopped
1 395g can sweetened condensed milk
125ml (1/2 cup) fresh lime juice (about 4 limes)
1 1/2 tbs finely grated lime rind
2 egg yolks
1 egg
1 tbs plain flour
200g (1 cup firmly packed) brown sugar
1/4 cup fresh orange juice
3/4 cup evaporated milk
1 tsp vanilla essence
2 tbs dark rum
2 firm ripe bananas, peeled, thinly sliced.

1. Preheat oven to 200C. Line a 4cm deep 23cm (base measurement) fluted tart tin with removable base with the pastry and trim excess.

2. Line the pastry case with non stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Reduce temperature to 180C . Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until the pastry is dry to touch.

3. Reduce oven temperature to 160C. Use an electric beater to beat the cream cheese and condensed milk in a bowl until smooth. Add the lime juice and rind, egg yolks and egg, and beat until smooth. Stir in the flour. Pour into the pastry case and bake for 25 minutes or until just set. Set aside to cool.

4. Place sugar and orange juice in a small saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and bring to the boil without stirring. Boil for 6 minutes or until the syrup thickens. Remove from heat, and add the evaporated milk. Place the pan over medium heat and cook for 1 minute, swirling the pan to combine. Set aside to cool for 30 minutes.

5. Add vanilla and rum to the caramel and gently stir to coat. Cut the pie into wedges and top with caramel bananas to serve.

Per serve 15g protein, 37g fat (21g saturated), 74 g carbs, 1.5g fibre, 2870kg (685 Cals!!!!)