For the base:
100g (3½oz) butter melted
250g (9oz) digestive biscuits
For the caramel:100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed Milk
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting ( Hot chocolate powder in the UK)
You will also need:20cm (8”) loose-bottomed cake tin
Step 1: The base
To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.
Step 2: The filling
Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. As soon as it thickens, remove from the heat. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.
Step 3: The topping
To serve, remove 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 toffee base. Decorate with the remaining bananas and dust liberally with the cocoa ( UK hot chocolate powder)
This Pie is definitely not for diets! Its yummy but ever so slightly sickly! The recipe comes from nestle.