Banoffee Pie - the recipe

Some of you wanted to know how to make Banoffee Pie after I wrote about Smiley's reaction to one made by my talented SIL.  So I asked very nicely and she has given away her secret recipe - for free! 

After all, what better time than the end of the summer holidays to bake something really special for the kids?  It just might stop them thinking about the dreaded 's' word, ooh for at least 30 seconds....and the pie may not last much longer than that.

Ingredients
For the caramel sauce:
1 (397g) tin of condensed milk
 

or  
397g can condensed milk
175g (6oz) butter
75g (3oz) caster sugar
 
Base:
350g of digestives biscuits 
150g of melted butter
 
1 pot of double cream
2-3  bananas, sliced
 
 
1.  To make the toffee sauce, there are 2 methods:

The easiest is to boil the tin for 2 - 3 hours. Keep checking that the tin
is fully immersed in water. You will need to keep topping the water level
up.  The longer it is boiled,  the  thicker the caramel. 
 
A quicker method is to melt the butter and sugar over a low heat until the
sugar has dissolved and the mixture is golden in colour. Use a thick based
pan to prevent it sticking.  Add the condensed milk, stir constantly and
bring to the boil. Keep stirring until the caramel is thick and golden 
(for 2 - 4 mins). Cool.

2.  Melt the butter in a large saucepan and stir in the crushed biscuits
until the two bind together. Press the mixture into the base of cake tin
or pie dish. Chill.

3.  Slice the bananas and arrange  on  the biscuit  base.   Spread the
cooled caramel over the top. Whip the cream until it is stiff and pour on.
 

Grate chocolate on the top.

How can you resist this?  Just hide those bathroom scales and enjoy :)