This easy-to-assemble dessert takes all the ingredients from the classic sundae and turns it into a kid-friendly summer pie.

Ingredients: (Serves 6-8)

• 1 recipe basic crumb crust
• 355 ml/12 fl oz hot fudge sauce, shop-bought or homemade
• 2 large bananas, sliced
• ½ liter/17 fl oz vanilla ice cream, slightly softened
• 235 ml/8 fl oz whipping cream
• 2 tablespoons icing sugar
• 455 g/1 lb strawberries, sliced
• 1 banana and a handful of strawberries, sliced, to decorate

Method:

Preheat the oven to 175°C/350°F/Gas mark 4. Press the crumb crust into a 23-cm/9-inch pie dish. Bake for 15 minutes. Transfer to a wire rack and cool completely.

Pour 235 ml/8 fl oz of the hot fudge sauce over the cooled pie crust. Arrange the sliced bananas on top. Spoon the softened ice cream over the bananas and smooth the top. Cover the pie with plastic wrap and freeze for 3 hours.

Using an electric whisk, beat the cream and icing sugar until stiff peaks form. Arrange the sliced strawberries over the ice cream filling and spoon the whipped cream on top.

Scatter the banana and strawberry slices on top to decorate. Warm the remaining 120 ml/4 fl oz hot fudge sauce in a small saucepan over low heat and drizzle over the whipped cream and fruit. Freeze any remaining pie for up to 3 days.