Easy Banoffee Pie

Ingredients

For the crust:

• For the crust
  
• 250g digestive biscuits, crushed
• 100g butter, melted

For the filling:

• 1 (397g) tin caramel (dulce de leche)
  
• 3-4 bananas
• 300ml fresh cream, whipped to soft peak
• 15g grated chocolate, or 1 tbsp plain cocoa

Method

1. To make the crust, add melted butter to the crushed biscuits, then mix well. Press into the bottom and up the sides of a 25cm (10 inch) loose bottomed pie dish. Refrigerate for about 20-30 minutes.
2. Spread caramel over the biscuit base, then cover with a layer of sliced banana. Spoon whipped cream over the banana, then sprinkle with cocoa powder. Chill until ready to serve.
3. Will keep for 2-3 days in the fridge.
4. Crust can be made ahead of time and kept refrigerated covered in clingfilm for up to a week, or frozen for 4 weeks.