Ingredients

For the base:

100g butter, melted

250g digestive biscuits, crushed

For the caramel:

100g butter

100g dark brown soft sugar

397g can Carnation Condensed Milk

For the top:

4 small bananas

300ml carton whipping cream, lightly whipped

grated chocolate

You will also need…

20cm loose-bottomed cake tin, greased

Preparation

  1. Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and about halfway up the sides of the tin to make a pie shell. Chill for 10 minutes.

  2. Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.

  3. Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the base. Decorate with the remaining bananas and finish with the grated chocolate.

ENJOY!