100g butter, melted
250g digestive biscuits, crushed
100g dark brown soft sugar
397g can condensed milk
Softly whipped cream
4 small bananas
Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the base and press up the sides of the tin to make a pie shell. Chill for 10 minutes.
Melt the butter and sugar into a non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
Spread the caramel over the base, cool and then chill for about 1 hour, until firm or until ready to serve.
Carefully lift the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the whipped cream and spoon over the base.
Decorate with the remaining bananas and finish with the grated chocolate.