Roll out the pastry and use to line a 3
cm/9 in deep loose-bottomed flan tin (pan). Cover with baking
parchment and fill with baking beans and bake blind in a preheated
oven at 200°C/400°F/gas 6 for about 10 minutes. Remove the paper and
beans and bake for a further 5 minutes until light golden.
Meanwhile, heat the butter and sugar in a pan and stir until
dissolved. Bring to the boil and boil for 1 minute, stirring
continuously. Remove from the heat and stir in the milk and condensed
milk. Return to the boil for 2 minutes or until the mixture is golden
and very thick, stirring continuously. Arrange the bananas in the
pastry case and sprinkle with a little lemon juice. Cover completely
with the fudge and leave to cool. Chill for 45 minutes until set. Whip
the cream and pile on top of the pie. Decorate with extra banana,
sprinkled with lemon juice, if you wish. Serve within 2–3 hours.