Cup of Yum
1. Line an 8-inch (20 cm ) pie dish with parchment paper.

Crust

1. Crush the biscuits to fine crumbs in a food processor.
2. In a saucepan, melt the butter over low heat.
3. Pour into a bowl and mix in the crumbs to combine.
4. Spoon into the base of the pie dish and press down with the back of a spoon or your fingers to cover the entire surface of the dish.
5. Place in the fridge for 20 minutes.

Toffee filling

1. Heat the butter and sugar in a small non-stick saucepan over low heat. Stir until combined.
2. Add the sweetened condensed milk and bring to a boil
3. Stirring for 5 to 10 minutes to obtain a thicker consistency.
4. Add the vanilla extract and pour into the pie dish over the crust. Keep a few tablespoons of the toffee for the decoration (optional).
5. Place in the refrigerator for 1 hour.

Whipped cream

1. In the bowl of a stand mixer, whip the cream with the instant coffee powder until soft peaks form.
2. Arrange the banana slices on top of the toffee.
3. Spoon the cream on top and level.
4. Let the pie set in the refrigerator for an hour.
5. When ready to serve, reheat the remaining toffee sauce.
6. Zig zag the sauce over the top and finish with chocolate shavings or cocoa powder.