Ingredients
· 12-13 digestive biscuits in crumbs
· 50 gr granulated sugar
· 100 unsalted butter, melted
· 75 gr unsalted butter
· 75 gr muscovado sugar
· 1 tin of full-fat condensed milk (397 gr)
· 1 tsp vanilla essence
· 2 large bananas, peeled and sliced
· Whipped cream, 3 dl
· Dark chocolate
How to:
Preheat oven to 180°C.
Make the crust: Crush the biscuits to fine crumbs. Add the melted butter and sugar and mix well. Press the biscuit mixture onto the base and up the sides of the tin. Place in the freezer to set.
Spoon into the base of the tin, pressing down with the back of the spoon to level. Bake the crust for 15 minutes. Cool for 15 minutes.
Make the filling: heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to boil stirring continuously, for 2–3 minutes or until dark golden, be careful that the mixture doesn’t catch on the bottom. Be careful not to overcook it, or caramel will be chewy. Remove from heat and stir in vanilla. Chill in the fridge for a minimum of 1 hour.
Spread the filling on top of the crust. Arrange banana slices on top of that, then spread/pipe whipped cream on top. Refrigerate pie uncovered for at least 2 hours and up to 1 day. Top with grated chocolate before serving.
Cover and store leftover pie in the refrigerator for up to 5 days.
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