Place the unopened tin of Carnation milk into a pot of water and simmer for two hours ensuring the tin is always covered in water. When ready, remove from the water and let it cool down, open, remove toffee mixture from the tin and leave to one side.
Crumb the biscuits in a food processor or place into a freezer bag and hammer with a rolling pin until you have a nice crumb
In a bowl mix together the crumb and the Connacht Gold butter. Line into a 22cm flan tin, right up the edges, place into the fridge for 15 minutes to set
Peel the bananas, cut lengthways, place on a lined baking tray, coat with the sugar, then the lime juice and rind, place into a pre heated oven of 200c fan/ Gas mark 5, until caramelised.
Remove from the oven, cool and blitz in a food processor until smooth, spread on top of the biscuit base and leave in the fridge to set.
Remove the pie from the fridge and spread the toffee over the banana mixture and place back into the fridge
Divide the Connacht Gold cream into two bowls, add the peanut butter to one and whisk until it makes stiff peaks
Add the icing sugar to the other bowl of Connacht Gold cream and whisk to stiff peaks. Fold one into the other to give a nice ribbon affect.
Pipe mixture over the toffee if you have a piping bag or spread with a pallet knife. Decorate with melted and grated chocolate.
To watch Chef Joe demonstrate how to make this recipe and many others, visit the Connacht Gold Facebook page HERE!