Banoffee Pie

For the crust:
Preheat oven to 375 F. In a food processor, grind the biscuits into fine crumbs. Then add the butter and mix thoroughly. Press into a 9 inch pie plate and bake for 10-15 minutes, or until the crust just begins to brown. Make sure to keep a close eye on it! Remove from oven and allow to cool completely.

For the dulce de leche:
I suppose you can just boil the can of condensed milk, as some recipes direct. But the whole cooking-in-a-can process just spooks me—botulism and all that.

Instead, preheat the oven to 425 F. Open the can of condensed milk, pour it into a pie plate and cover the top of the plate tightly with tin foil. Place the pie plate in a larger roasting pan, and fill the roasting pan with enough water that it comes halfway up the side of the pie plate.

Place roasting pan in oven and cook for 1 to 1 1/2 hours, until the milk is brown and carmelized, adding more water to the pan as necessary. Remove from oven and allow to cool. Once completely cool, whisk the dulce de leche until smooth and creamy.

To assemble the pie:
Arrange banana slices in concentric circles in the bottom of the baked pie crust, overlapping the slices slightly. Then pour the cooled dulce de leche over the bananas, allowing them to be covered evenly. At this point, you can either serve as is or you can cover it and refrigerate until ready to eat.

In any case, when you are ready to eat, top the pie with mounds of whipped cream and chocolate shavings. Enjoy!