INGREDIENTS
For the base
250g (9oz) digestive biscuits
100g (3½oz) unsalted butter, melted and cooled For the caramel
50g (13⁄4oz) unsalted butter
50g (13⁄4oz) soft light brown sugar
400g can condensed milk
For the topping
2 large, ripe bananas
250ml (8fl oz) double cream, whipped dark chocolate, grated, and dark chocolate curls to garnish
Method
- Line the tin with baking parchment. Put the biscuits in a freezer bag and use a rolling pin to crush them finely. Mix the biscuits with the melted butter, tip into the tin and press them down firmly and evenly to make the base. Cover and chill for 1 hour.
- For the caramel, melt the butter and sugar in a small, heavy saucepan over a medium heat. Pour in the condensed milk and bring to the boil. Reduce the heat and simmer for 2–3 minutes, stirring constantly, until the liquid thickens and takes on a light amber colour. Pour the caramel over the biscuit base and leave to set.
- Once set, remove the biscuit and caramel base from the tin and transfer to a serving plate. Cut the bananas diagonally into thin slices (5mm/¼in) and arrange on the biscuit and caramel base.
- Whip the cream and smooth it over the bananas using a spatula. Decorate the pie with finely grated chocolate and chocolate curls.
TIP
The biscuit and caramel base firms up nicely when chilled, but do take it out of the refrigerator 30 minutes before topping it with bananas and cream to serve. This will allow for easier cutting. The pie will keep in an airtight container in the refrigerator for 2 days.