225g digestive biscuits
150g butter, melted
397g can caramel or 400g dulce de leche
3 small bananas, sliced
300ml double cream
1 tbsp icing sugar
1 square dark chocolate (optional)
Crush the digestive biscuits and tip into a bowl. Mix the crushed biscuits with the melted butter until fully combined. Tip the mixture into a 23cm loose bottomed fluted tart tin and cover the tin, including the sides, with the biscuit in an even layer. Push down with the back of a spoon to smooth the surface and chill for 1 hr, or overnight.
Beat the caramel to loosen and spoon it over the bottom of the biscuit base. Spread it out evenly using the back of a spoon or palette knife. Gently push the chopped banana into the top of the caramel until the base is covered. Put in the fridge.
Whip the cream with the icing sugar until billowy and thick. Take the pie out of the fridge and spoon the whipped cream on top of the bananas. Grate the dark chocolate over the cream, if you like, and serve.
Use immediately or store in an air-tight container in the fridge for up to a week. If using immediately, pour the hot caramel evenly over the cookie base. Cover with plastic wrap and place in the fridge for 1 hour to chill.
Brush the banana slices with a little lemon juice, to prevent browning. To make ahead, prepare the biscuit base and caramel filling and store tightly covered for up to 2 days. The fully assembled pie can be prepared a day in advance, but keep in mind the bananas may brown slightly.
Add salt to the biscuit base and/or the caramel filling, to taste. A little salt is lovely to balance the sweet caramel. Keep the pie chilled until you are ready to serve. The biscuit base and the caramel filling will soften when at room temperature; so the pie is best eaten cold, straight from the fridge.