Banoffee Surprise Pie

Place the unopened cans of milk in a large pan and add enough water to cover them. Bring to a boil, then reduce heat and let the cans simmer for 2 hours, topping the water level off as needed in order to keep the cans covered. Then carefully lift the hot cans from the pan and let cool.

For the crust:
Preheat oven to 350F.

Grease a 9-inch tart pan or springform pan with butter. Place the remaining butter in a bowl and add the crushed graham crackers and ground nuts. Mix together well, then press the mixture evenly into the base and up the sides of the pan. Bake for 10-12 minutes, then remove from oven and let cool.

Peel and slice the bananas and place them in a bowl. Squeeze the lemon juice over the bananas, add the vanilla extract and mix together. Set aside.

Place the chocolate chips, 2 tablespoons butter, and the peanut butter in a microwaveable bowl. Microwave on low until the mixture is melted, stirring frequently.

Gently spread the chocolate mixture over the base of the cooled crust (you won’t need all of it), and place it in the freezer for a few minutes until the chocolate has hardened. Now spread the banana mixture over the chocolate layer in the pan, then spoon the contents of the cooled cans of condensed milk over the bananas. You may not need to use all of the condensed milk. Top with a layer of whipped cream. You can garnish the top with grated chocolate, chopped nuts, or whatever your heart desires. Eat and enjoy.