Banoffee Pie

For the crust:
36 (250 g) graham crackers
4 oz (125 g) butter

For the filling:
4 oz (125 g) butter (diced)
¾ cup (125 g) light brown sugar
14 oz (397 g) can sweetened condensed milk
½ cup (150 ml) heavy cream
2 bananas (sliced)

To decorate:
grated milk chocolate
flaky chocolate bar
slices of banana

Place the graham crackers in a food processor and process until smooth. If you don’t have a food processor, place the graham crackers in a plastic food bag and crush them with a rolling pin.

Melt the butter for the crust in a saucepan, then stir in the crushed graham crackers with a wooden spoon. Press the mixture into the crust and sides of the pan. Chill for 30 minutes.

Place the diced butter and sugar in the saucepan over a low heat, and stir until the butter has melted. Add the condensed milk and gently bring to a boil, stirring continuously.

Boil the butter, sugar, and condensed milk for 5 minutes, stirring continuously until it is a pale caramel color. Pour over the graham cracker crust and chill for 1 hour.

In a large mixing bowl, whip the cream with an electric mixer or whisk until it forms soft peaks. Arrange the banana slices over the toffee, then spoon over the whipped cream.

Decorate the top of the pie with extra sliced bananas and some grated milk chocolate. Serve the pie in slices. Keep chilled and eat within two days.