A deliciously chocolately crunchy base with a smooth layer of caramel and topped with a banana mousse and caramelised banana slices.
Boil the can of condensed milk for 2 1/2 hours, allow to cool and then open. It will form a caramel.
In the last half hour of boiling, melt the butter and melt the chocolate (separately). Crush the biscuits, then mix with the melted butter and chocolate. Press the mixture into a 18cm baking tin or flan ring and bake in a 160°C oven for ten minutes. Allow to cool fully.
Place three spoons of caramel with two bananas into a food processor and whizz until smooth.
Whip the cream to soft peaks and the egg whites to stiff peaks in separate bowls. Mix the smooth banana caramel paste into the cream and then fold in the egg whites.
Pour or spread the caramel onto the biscuit base then add a layer of sliced bananas from one of the bananas. Top with the cream,egg and banana caramel mixture and chill in the fridge.
Slice the final banana and sprinkle each slice with demerera sugar. With a cooks blow torch, melt the sugar over the fruit until golden and caramelised. Carefully lift these slices on to the top of the pie to decorate.
Serve in fabulously large slices and tuck in.