Banoffee pie

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.