Banoffee pie

Ingredients:

• 300g digestive biscuits
• 100g unsalted butter, melted
• 1 can (397g) sweetened condensed milk
• 2-3 ripe bananas, sliced
• 300ml double cream
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• Dark chocolate, grated (optional, for garnish)

Instructions:

1. Place the unopened can of sweetened condensed milk in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours, ensuring the can is submerged at all times. This will turn the condensed milk into caramel. Allow to cool before opening.
2. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
3. Mix the biscuit crumbs with the melted butter until well combined. Press the mixture into the base of a 23cm (9-inch) springform or loose-bottomed tart tin to form an even layer. Chill in the refrigerator for at least 30 minutes to set.
4. Once the caramel is ready and cooled, spread it evenly over the biscuit base. Arrange the sliced bananas over the caramel layer.
5. In a mixing bowl, whisk the double cream with the icing sugar and vanilla extract until soft peaks form. Spread the whipped cream over the bananas.
6. If desired, sprinkle grated dark chocolate over the top of the whipped cream for garnish.
7. Chill the pie in the refrigerator for at least 1 hour before serving to allow the layers to set.

Notes:

Ensure the can of condensed milk is always covered with water while simmering to prevent it from bursting. The pie is best served on the day of preparation but can be kept in the refrigerator for up to two days. For an extra touch, drizzle with toffee or caramel sauce before serving.