Bannoffe pie

Ingredients

• 200 g digestive biscuits, roughly broken
• 50 g softened butter
• 397 g can caramel
• 3 medium bananas
• 300 ml double cream
• 100 g bar milk chocolate, chilled

Method

1. Process the digestive biscuits into crumbs and mix in the softened butter to form a firm paste.
2. Press the biscuit mixture over the base and sides of a 20cm loose-bottomed flan tin. Refrigerate for about 1 hour, until firm.
3. Spread the caramel over the base. Slice two bananas over the caramel, whip the double cream to soft peaks and spoon it on top. Refrigerate for up to 4 hours.
4. Just before serving, slice the final banana lengthways and arrange it over the cream. Grate over at least half of the chilled milk chocolate, remove the pie from the tin and cut it into wedges.