First make dulce de leche which is caramelized condensed milk. Immerse a condensed milk tin in a pot filled with water. Put it on medium to low heat and let it simmer for 2 hours. Check water level in between. Now take it out and let it cool. Then take out dulce de leche and whisk it.
For the crust, churn biscuits into a mixer jar to make it like sand. Add melted butter and mix well.
Add the biscuit mixture to the pie dish or tart tin. Spread evenly and press nicely all the way up on the sides too. Bake it at 200 degrees for 10 min. Let it cool completely. I have used two tart tins as they are smaller in size but if you have a bigger tart tin of around 9 inch then you can just use one.
When the biscuit base is completely cold, add dulce de leche. Let it set for 2 hours in the fridge. Now make a layer of sliced bananas on top.
Whip cream until medium soft peaks and make a layer of it on top of the bananas. Garnish with chocolate shavings. Set it for 6 - 8 hours in the refrigerator.
When it is completely set, cut the pie into triangle pieces and serve.
