Banoffie Pie

Take an unopened can of Sweetened Condensed Milk (1 1/3 cups) and remove the sticker on it. Place this can in a pressure cooker and pour water until the tin is completely immersed. Close the cooker and switch on the flame and after one whistle, lower the flame and let it cook for forty minutes.

Switch off the flame and let the pressure settle down and then take the tin out and let it cool completely. Once the tin is completely cooled only open it.

To a food processor or mixer add Digestive Biscuits (10) and 2 tablespoons of Caster Sugar (2 Tbsp). Grind the biscuits well. Once it is powdered, add melted Butter (1/3 cup) and combine well. Pour this mixture to the setting tray and spread it to all sides equally. Press it well and place it in the fridge for 15 minutes.

Once the biscuit layer is set, slice the Bananas (3) and layer it on top of the biscuit layer

Slightly warm Kemps Heavy Whipping Cream (1/2 cup). Take the toffee in a bowl. Add required warmed whipping cream gradually and mix well. Pour this toffee on top of the banana layer. Spread well and put back in the fridge.

Place the Kemps Heavy Whipping Cream (1 cup) in a bowl and add the Caster Sugar (1/2 cup) and Vanilla Essence (1 tsp). Beat until it forms stiff peaks. Pour this whipped cream on top of the toffee layer. Spread well and put in the fridge to chill until ready to serve.

Grate some Chocolate (to taste) and sprinkle it on top. I have used milk chocolate. You can use dark chocolate as well. If you have time, chill the pie for a bit before slicing and serving!