Banoffee Pie

Stir crushed digestive biscuits and melted butter together until evenly combined.

Press the mixture firmly into the base and sides of a pie dish to form a compact crust.

Chill the crust in the refrigerator for 15 minutes to help it set.

Submerge the unopened can of condensed milk in simmering water and cook gently for 2 hours to create toffee.

Carefully cool the can, open it, and spread the thick toffee evenly over the chilled crust.

Arrange banana slices in an even layer over the toffee.

Whip the heavy cream until soft, fluffy peaks form.

Spread the whipped cream smoothly over the bananas.

Dust with cocoa powder and garnish with chocolate shavings.

Chill for at least 1 hour before slicing and serving.