To make the biscuit base, melt the butter in a medium-sized pan.
Put the biscuits (digestive biscuits or cookies) into a food bag and crush with a rolling pin, or pulse them in a food processor until fine.
Combine the biscuit crumbs with the melted butter until evenly coated.
Pour the mixture into the centre of a 23cm/9inch quick release tart pan, then press the mixture firmly into the base of the tin and up the sides.
Transfer the base to the refrigerator to chill for approximately 30 minutes, until firm.
Add caramel condensed milk/Dulce De Leche, then spoon out onto biscuit base and cover the surface of the biscuit base.
Slice the bananas and layer them over the caramel (I use whole bananas to make it more impactful).
In a separate medium stainless steel bowl, pour in the cream and remaining ingredients (except the chocolate), and whip with an electric hand beater until thick, but not stiff.
Spoon the cream mixture over the bananas.
Grate the chocolate over the top of the pie.
Place in refrigerator for approximately three hours - I personally I think it's better the next day!
Remove the pie from the quick release tart pan and serve in slices.
To make it more indulgent, you can add a mixture of chocolates, including toppings such as, M&Ms, Kit Kat, Twix & or other local sweet favorites!
Variation: Adding coffee espresso or a couple of shots of Tia Maria to the cream topping (my secret ingredients) and finished with additional shaved dark chocolate!