Take your tin of condensed milk and put it in a pressure cooker filled with water. DO NOT OPEN THE LID OF THE TIN. If you don't have a pressure cooker (this is the one we use) you can use a cooking pot instead.

Make sure the tin is completely covered with water. If you are using a pressure cooker, remove the whistle (close the cooker lid though)

Now put the cooker on the stove in medium heat for 90 minutes. However, if you are using a cooking pot (which should also should be covered) it should be on medium heat as well but for 2 1/2 hours. Also, if you are using a cooking pot instead you may have to keep checking on it to make sure the water isn't evaporating. This is not a problem for the pressure cooker- users.

Once it's done, take out the tin and let it cool down. Your toffee syrup is ready!

How to make the pie crust:

Crush the graham biscuits in a hand grinder until it becomes a fine powder.

Pour the melted butter in this fine powder.

Mix well with spatula.

Now put this mixture in a pie tart tray and evenly spread it.

Press it gently with a spoon (or something flat)

Keep the tray in your fridge for 30 minutes.

Take the pie tray out of the fridge. Now pour the toffee syrup on top of the pie crust and spread.

Create a layer of sliced bananas on top of the toffee syrup.

Now, cover the bananas with one more layer of toffee syrup (optional, only if you want your pie to be very sweet)

Either way, add a layer of whipped cream on top of it all.

Leave your pie in the fridge for 2 hours for the best results!

Enjoy!