Easy Banoffee Pie

• digestive biscuits225g/8oz g
• butter↗150g/5oz g

  melted

• caramel↗397g can g

  or 400g dulce de leche

• small bananas3

  sliced

• cream↗300ml/½ pint ml
• icing sugar↗1 tbsp tbsp
• dark chocolate↗1 square dark

  (optional)

Step-by-step instructions

1. 1

   Crush the digestive biscuits, either by hand with a wooden spoon or in a food processor, until you obtain fine crumbs, then transfer to a bowl. Mix the crushed biscuits with the melted butter until fully combined. Pour the mixture into a 23 cm tart tin with a removable bottom and spread the biscuit evenly over the base and sides. Press with the back of a spoon to level the surface, and chill for 1 hour or overnight.

2. 2

   Stir the caramel to soften it, and spread it over the biscuit base with a spoon. Distribute it evenly with the back of the spoon or a spatula. Gently press the sliced bananas into the top of the caramel until the base is covered. Place in the refrigerator.

3. 3

   Whisk the cream with icing sugar until light and thick. Remove the pie from the refrigerator and spread the whipped cream over the bananas with a spoon. If desired, grate dark chocolate over the cream and serve.