The base of this pie is made from crushed digestive biscuit, like that of a cheesecake.
Sometimes, I like to bake the empty biscuit base in the oven for a few minutes first to make it nice and crispy. The disadvantage is that some of the melted butter will leak out of the tin during baking, resulting in a more brittle and fragile base.
For the biscuit base, you will need:
110g (4oz) butter
225g (8oz) digestive biscuits, crushed
Melt the butter and add the crushed digestive biscuits and spread in an even layer over the base of a 23cm (9in) loose-bottomed, round, fluted tin, pushing it up all around the sides. Press the crumbs firmly into place. Put in the fridge to chill.
If preferred, preheat the oven to 190°C, 375°F, Gas 5, and bake the biscuit base for about five minutes, placing the tin on a larger tray to catch any melting butter. There will be very little change in appearance, but it will be crisper. Allow to get completely cold before gently removing the sides from the tin.
For the toffee filling, you will need:
1 tin sweetened, condensed milk (approx 390g)
175g (6oz) butter
175g (6oz) half caster sugar and half granulated sugar
110g (4oz) golden syrup
175ml (6fl oz) freshly whipped cream
¼ teaspoon vanilla essence
You will also need:
3-4 bananas, sliced
Juice ½-1 lemon
175ml (6fl oz) fresh whipping cream
25g (1oz) toasted flaked almonds
Preheat the oven to 150°C, 300°F, Gas 2. Open the tin of condensed milk and pour the contents into a wide ovenproof dish. Cover with foil and place dish in a roasting tin containing enough water to come halfway up the sides of the dish. Bake in the oven for two hours.
This will give a caramel colour to the condensed milk and thicken it. Cool and then spread over the prepared biscuit base, allowing it to set somewhat.
Melt the butter in a heavy-based saucepan. Add the caster and granulated sugar mix and the golden syrup. Stir over a gentle heat until the sugar is dissolved. Add the fresh cream. Boil gently for 3-5 minutes. It is not possible to be too exact about the length of time: too little and the filling is runny, too much and it will be too stiff. You can test it by drawing the saucepan off the heat, placing a teaspoon of the filling on a saucer and putting in the icebox to cool. If ready, the toffee will thicken and lose its runny quality within a minute or two. If it is too runny, cook more; if too thick, add a little extra cream. Add the vanilla essence, pour the mixture over the biscuit base and allow to set somewhat.
Mix the sliced bananas with the lemon juice and spoon over the top of the filling. Decorate generously with the fresh whipped cream. Scatter the flaked toasted almonds on top.