Make the biscuit crust

• Crush the digestive biscuits into fine crumbs.
• Mix the crumbs with the melted butter until evenly coated.
• Press the mixture firmly into the base and up the sides of the pie dish.

Chill the crust

• Refrigerate the crust until firm.

Cook the salted caramel

• Melt the butter with the brown sugar in a saucepan over medium heat.
• Pour in the sweetened condensed milk and stir continuously until thick and golden.
• Stir in the sea salt and let the caramel cool slightly.

Assemble the pie

• Spread the salted caramel over the chilled crust.
• Arrange the sliced bananas in an even layer on top of the caramel.

Whip the cream

• Whip the cold heavy cream with the powdered sugar to soft peaks.

Finish and chill

• Spread the whipped cream over the bananas.
• Scatter the grated dark chocolate on top.
• Chill the pie before slicing and serving.