350g digestives biscuits – crushed/mashed
150g butter melted
1 pot 284ml double cream
1 can of condensed milk (400g)
1. To make the toffee sauce, remove the label of the condensed milk and immerse it in boiling water. Boil the tin for 2 – 3 hours. The longer you boil it, the darker and thicker the toffee will be. Make sure that the tin is FULLY immersed in water at all times, otherwise, the tin will explode.
2. For the base, crush the digestives and mix it with melted butter. Using a pestle or fork, press the digestives onto the pan/cake tin. Make sure that there are no holes. Chill. Meanwhile, whip the cream until it’s stiff.
3. Remove biscuit base from fridge, chop bananas into slices, put toffee onto biscuit bas and spread evenly, place bananas on top of toffee then spread cream mixture and decorate with some toffee toppings or chocolate whichever is preferable.
I suggest using a spring form or loose bottomed cake tin. If not, line your tin with either a cling film or parchment paper so it will be easier to lift the whole pie out without breaking it.