Ingredients
Method
Prepare the Base
- Crush the digestive biscuits into fine crumbs using a food processor or in a zip-lock bag with a rolling pin.
- In a bowl, mix the biscuit crumbs with the melted butter until combined.
- Press the mixture into the bottom of a 9-inch pie dish to form an even base. Refrigerate for 10 minutes to set.
Make the Toffee
- In a saucepan, combine the sweetened condensed milk, unsalted butter, and brown sugar (if using).
- Cook over medium heat, stirring constantly for about 5-10 minutes until the mixture thickens and turns a caramel color.
- Remove from heat and let it cool slightly before pouring over the chilled biscuit base.
Assemble the Pie
- Slice the bananas and arrange them evenly over the toffee layer.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the bananas, smoothing it out evenly.
Garnish and Serve
- Dust the top with cocoa powder and add chocolate shavings if desired.
- Chill the pie in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Slice and serve the pie chilled, enjoying the layers of flavor and texture.
Nutrition
Notes
For best results, use ripe bananas and serve the pie on the same day it's made to maintain the texture of the bananas and cream.