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For caramel:
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Start by removing the paper wrapping of the condensed milk can and placing it into a deep saucepan covering it completely with water!
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Bring to a boil
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Reduce the heat to medium and cook for about 2 hours.... Making sure that the can is covered at all times, every 25 mins refill the saucepan with boiling water until can is covered!
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**NOTE** always make sure that you have another separate saucepan of boiling water on the side ready for refilling the saucepan with the milk.... You will need to do this a several times throughout the 2 hours of cooking time.
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When done remove the can carefully from the hot water and immediately place into the fridge...and leave completely to cool.
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DONT open when still hot as it may possibly explode and you might get caramel everywhere!
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When done it should look something like this
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For the pie:
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Preheat the oven to 350F and grease the tin that you are going to use and set aside.
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Crush your biscuits/ graham crackers....
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Melt butter and add the chocolate chips and the crushed biscuits into it and mix well until combined!
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Grab your tin and start pressing down the biscuits into the base
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Place into the oven for about 8 minutes or until lightly golden brown.
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Thinly slice the apple and layer on top of the base
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Spread the caramel all over the top
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Slice the bananas and place them on the top of the caramel
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Whip up the double cream/heavy cream until stiff peaks
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Cream is ready!
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Spread the cream all over the top
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Add your last finishing touches to it....I added a bit of chopped grapes, grated coconut and some more banana slices!
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Refrigerate for a couple of hours to set
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Serve cold with ice cream
