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For the base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits or plain sweet
For the caramel:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can condensed milk
or
400g Tub of Dulce de Leche
Topping:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting
You will also need:
20cm (8”) loose-bottomed cake tin, greased and based lined
How to make it
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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.
To make 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.
or
Run hot/warm water over tub of Dulce de Leche to make a little runny this will make it easier to spread over the base. Be careful not to make it to runny.
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.
