Your first task is to make your rich, buttery base. Put your biscuits into a bowl or a food processor or blender. Give the biscuits a few quick blends, to the point where your biscuits are crumbed. If you don’t have a blender or food processor, crush your biscuits into a fine, crumbed mixture by putting them in a ziplock bag and crushing them with a rolling pin or similar kitchen tool.

Melt the butter in a pan over the stove or in a microwave-proof bowl in the microwave, and add the melted butter to the biscuit mixture. Blend the melted butter and biscuit crumb together.

Place the mixture into a loose-bottomed tart/pie tin and cover the whole tin, including the sides, with the buttery biscuit mixture in an even layer. Push down with the back of a spoon to smooth the surface.

Preheat the oven to 180°(350°F) and bake the crust in the oven for about 10 minutes. Pull it out and wait for it to cool down. Optionally, after it’s cooled down, you can place the base in the refrigerator.

Once the base is ready, beat the caramel or dulce de leche to loosen it. Then spread the sauce over the bottom and sides of the biscuit base, spreading as evenly as you can using a palette knife or the back of a spoon.

Peel and slice your three bananas into even slices, and place all the banana slices over the top of the caramel/dulce de leche until the pie is covered.

Whip the cream together with the icing sugar until you get medium peaks. Spoon the whipped cream over the whole of the banana layer until everything is covered.

For a finishing touch, grate your dark chocolate over the top. Refrigerate the pie for at least one hour before serving.