Ingredients

Base:
90g Co-op butter
250g Co-op Digestive biscuits
For Caramel Filling:
150g Soft brown sugar
150g Co-op Butter
1 397g Can of condensed milk

Topping:
150mls Co-op double cream
100g Co-op Dark chocolate
2 Bananas
1 Tablespoon lemon juice
23 cm Loose bottom tart tin with base lined with a circle of baking parchment

Method

Base:

Melt the butter in a medium-sized pan

Crush the biscuits by placing in a food bag and crush with a rolling pin or use a food processor

Add the biscuit crumbs to the melted butter and mix until well combined

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

Chill for 30 minutes

Filling:

Heat the brown sugar and butter in a pan over 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

Stir in the condensed milk and bring up to the boil, then take off the heat

Take the biscuit base out of the fridge and pour in the caramel. Place in the fridge for 4 hours

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

Slice the bananas and toss in the lemon juice. Place the slices around the edge of the caramel

Lightly whip the double cream and spoon on to the pie

Place the chocolate curls on the top