Remove labels from the condensed milk tins. Place the tins in a large deep saucepan, cover with hot water and bring to the boil. Place lid on pan, return to a gentle boil and cook two hours. Check from time to time that the water hasn’t evaporated below the level of the tins and top up with hot water if necessary. Take off the heat and leave to cool – about 4 hours at room temperature. Please be careful when handling these hot tins as they retain their heat for a long, long time.
Make the pie crust by grinding the biscuits in a food processor to a fine crumb. Pour in melted butter while the motor is still running, then turn the contents into a bowl and mix well. Spread over base and sides of a
Open both cans of the cooled, caramelised milk and tip into a bowl, mix well to soften it up then spread one-fifth of the mixture over the bottom of the pie crust. Peel and slice the bananas
Spread slices evenly in the tin and press into the caramel. Spoon remaining caramel on top of bananas and smooth it over with the back of a spoon. Cover the pie with plastic wrap and chill for at least 3 hours before eating. Serve with whipped cream.
© 2003 Peter Gordon. All rights reserved.