Banoffie Pie

Another from the best cookbook.  We are so in love with this pie!  It's so good and honestly we like it better with cool whip instead of whipped cream.

8 oz. digestive biscuits (or graham crackers)
4 oz. butter
Filling:
4 oz. butter
4 oz. light brown sugar
1 can sweetened condensed milk
2 bananas
1 tbsp. lemon juice
8 oz. cool whip (or whipping cream if your inclined to whip it yourself)
1 oz. chocolate shavings (we don't ever get this on top)

Crush the digestive biscuits in a lean plastic bag with a rolling pin or use a food processor.  Melt the butter in a saucepan and stir in the crumbs.  Press the biscuits mix evenly over the base and sides of a deep 8 inch round springform tin or similar pan.  Put in the refrigerator for 1 hour.  Make the filling.  Put the butter and sugar in a saucepan over a low heat.  Once the butter has melted, stir in the condensed milk and bring slowly to a boil.  Turn down the heat and simmer for 5 minutes, stirring all the time, until the mixture turns a caramel color.  Pour on to the biscuit base and chill in the refrigerator for about 1 hour, until the mixture has set.  Slice the bananas and toss in the lemon juice.  Keep a quarter of the bananas for the top and spread with rest over the filling.  Spread cool whip on top and decorate with the remaining banana slices and chocolate shavings.