Bottom:
200 g digestive biscuits
2 tablespoons sugar
100 g butter melted and cooled
Toffee:
80 g brown sugar
80 g butter
1 can sweetened condensed milk
Topping:
3 dl cream
3 bananas
Cocoa and grated chocolate for garnish
Line a 20 cm springform pan with parchment paper. Crush the biscuits into fine crumbs in a fast mixer. Mix sugar and butter together with the crumbs, and press the mass well into the bottom of the mold. Cool for min. 30 min.
Melt sugar and butter together in a saucepan, over medium heat until the sugar is completely dissolved. Stir constantly so that the mixture does not burn. It is important that all the sugar has melted and that the mass is thick and homogeneous. Stir in the condensed milk and bring to the boil quickly. Pour the mixture over the biscuit base. Leave the pie in the fridge to cool for min. 1 hour.
Whip the cream to a soft cream just before serving. Divide the bananas into slices and spread them over the pie. Cover with whipped cream and garnish with cocoa and grated chocolate. Served immediately.
