Layers of caramelized apples, toffee, bananas, and whipped cream atop a crunchy biscuit base; a delightful treat.
# What You'll Need:
→ Biscuit Base
01 - 8.8 ounces digestive biscuits or graham crackers, finely crushed
02 - 3.5 ounces unsalted butter, melted
→ Caramel Toffee Layer
03 - 1 can (14 ounces) sweetened condensed milk
04 - 1.8 ounces unsalted butter
05 - 1.8 ounces light brown sugar
→ Caramelized Apples
06 - 2 large apples, such as Granny Smith or Braeburn, peeled, cored, and sliced
07 - 1 ounce unsalted butter
08 - 2 tablespoons light brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - Pinch salt
→ Filling & Toppings
11 - 2 ripe bananas, sliced
12 - 1 1/4 cups heavy cream, cold
13 - 2 tablespoons icing sugar
14 - 1 teaspoon vanilla extract
15 - Dark chocolate shavings, optional
16 - Extra caramel sauce, optional
# How to Make It:
01 - Combine crushed digestive biscuits or graham crackers with melted butter until evenly blended. Firmly press mixture into the base and sides of a 9-inch springform or pie tin. Refrigerate for at least 30 minutes to set the crust.
02 - Melt unsalted butter and light brown sugar together over low heat in a medium saucepan. Add sweetened condensed milk, stirring continuously. Raise heat to medium and cook for 5–7 minutes until the caramel thickens to a golden hue. Pour the caramel over chilled biscuit base and smooth with a spatula. Return to refrigerator for a minimum of 30 minutes.
03 - Heat butter in a large skillet over medium flame. Add apple slices, sprinkle with brown sugar, cinnamon, and a pinch of salt. Stir frequently for 8–10 minutes until apples soften and edges caramelize. Allow apples to cool completely before proceeding.
04 - Spread cooled caramelized apples evenly over set caramel toffee layer. Arrange sliced bananas on top of apples.
05 - Beat cold heavy cream with icing sugar and vanilla extract using an electric mixer or whisk until soft peaks form. Spoon or pipe whipped cream liberally over banana layer.
06 - If desired, sprinkle pie with chocolate shavings and drizzle with extra caramel sauce. Refrigerate for at least 1 hour to allow layers to firm up for neat slices.
