Ingredients

Steps

• Melt the butter in a medium pan and crush the biscuits into fine crumbs.
• Mix crumbs with butter and press into the base and sides of a 23cm loose-bottomed tin.
• Chill the biscuit base in the fridge for 30 minutes until firm.
• Heat sugar and butter in a pan until melted and dissolved, stirring constantly.
• Stir in the condensed milk and salt, bring to a boil, then remove from heat.
• Pour the caramel over the biscuit base and chill until completely cool.
• Layer sliced bananas over the caramel and top with whipped cream.
• Grate chocolate over the top and carefully remove the pie from the tin to serve.