Banoffee pie

Method

1. Base:
2. Melt the butter in a medium sized pan
3. Crush the biscuits by placing in a food bag and crush with a rolling pin or use a food processor
4. Add the biscuit crumbs to the melted butter and mix until well combined
5. Pour into the centre of a 23cm lined, loose-bottomed tart tin. Press the mixture firmly over the base and up the side of the tin
6. Chill for 30 minutes
7. Filling:
8. Heat the brown sugar and butter in a pan over a medium heat until the butter melts and the sugar has dissolved. At first the sugar and butter won't mix, but keep stirring, as the sugar melts it will come together
9. Stir in the condensed milk and bring up to the boil, then take off the heat
10. Take the biscuit base out of the fridge and pour in the caramel. Place in the fridge for 4 hours
11. Make the chocolate curls by melting the chocolate and pouring onto a flat, dry surface. Leave to set but not too hard. Holding a knife at 45 degree angle away from you, scrape the chocolate curls
12. Slice the bananas and toss in the lemon juice. Place the slices around the edge of the caramel
13. Lightly whip the double cream and spoon on to the pie
14. Place the chocolate curls on the top