OR use all digestive biscuits or graham crackers, 150 g (5 ounces)
1/3cupmelted butter75 g
pinch of cinnamon
For the filling:
1cansweetened condensed milk15oz, 400g
1/4cupdark brown sugar50g
1/4cupbutter1/2 stick, 50 g
1 cupheavy whipping cream250 ml
cocoa powder or flake chocolate
For the crust:
Crush the biscuits into a fine powder by using a food processor, or placing them in a large freezer bag and whacking them with a rolling pin.
Stir the crumbs with melted butter and cinnamon until well moistened and press into the base of an 8 or 9 inch pie pan. Chill for at least 15-20 minutes until set and cold.
Make the filling:
Stir the butter and brown sugar for the filling in a heavy bottomed saucepan on low heat until melted and combined. Add the condensed milk, turn heat up to medium and cook, stirring constantly until mixture comes to a boil and thickens. Remove from heat and pour into chilled crust. Place in fridge for an hour or so until set.
With an electric mixer, whip the heavy cream with the icing sugar and vanilla until soft peaks form.
Top the toffee with the sliced bananas (optional, toss with a squeeze of lemon juice to prevent browning before placing them on pie), then generously with the whipped cream. Garnish with flake chocolate or cocoa powder and store in fridge until ready to serve.
For FAQ and recipe substitutions, check the post above.