Let’s make it
For the crust: Preheat oven to 160°c. In a medium bowl, mix together crushed biscuits and melted butter until well combined. Press mixture into the bottom and sides of a 9-inch pie tray. Bake for 10 minutes until golden brown. Let cool.
For the filling: In a large pan, melt the butter and 130g sugar, stirring constantly. Add MILKMAID and keep stirring well, until the mixture browns and comes to a boil. Allow the mixture to boil for at least one full minute before taking it off the heat. Spread the caramel over the cooled base, and chill for at least one hour, or until set.
Cut bananas into 1/4-inch slices, and spread over the pie surface. In a large chilled bowl, whisk to whip together the cream and remaining brown sugar until stiff peaks form. Spread cream all over the surface of the pie. Drizzle with MILKMAID Choco Topping. Using a knife, ripple the sauces through the whipped cream.