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
DIRECTIONS:
*Grease a 20cm loose-bottomed cake tin.
*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.
*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.
*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.
Make sure that you really boil the filling for at least 1 minute to be sure it sets to a perfect squidgy caramel.
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