Chocolate Banana Toffee Pie

I have been keeping this recipe for many years which is from my book collections. One of the main ingredients is homemade toffee (Dulce de Leche) which I managed to try recently here. As I imagined, this pie is really delicious and mouth watering dessert. My children were non-stop complimenting me in each bite that I felt very thrilled and paid off for my effort. However, my hubby didn't take big portion because the toffee was very sweet (of course!). At the end, there was no leftover & all swept cleaned (I had 4 pieces myself...haha LOL!)

The lovely pie recipe is from the book by Elizabeth Wolf-Cohen but I did not follow the whole recipe. Anyway it provides me the whole idea to assemble the pie and particularly the chocolate filling recipe. The crust and topping recipes are my own version.

(Makes 10" pie)
CRUST:
200g Marie Biscuits
100g Melted Butted
- Mix well.
- Grease pie tin & press crumbs until fully covered.
- Bake for 10 minutes & cool.

CHOCOLATE FILLING:
5 oz Bittesweet Chocolate
2/3 cup Heavy/Whipping Cream
2 tsp Corn Syrup / Honey
3 tbsp Unsalted Butter
1 tsp VE

1. Place all choc, cream & syrup in a pot and heat until melted & smooth.
Off fire & add in butter & VE.
2. Pour into pie crust & fridge for 1 hour.

OTHER INGREDIENTS:
6 Bananas - sliced
1 can Toffee / Dulce de Leche
Whipping Cream
Cocoa Powder 

TO ASSEMBLE (Refer to diagram below):
1. Spread toffee on top of chocolate layer.
2. Arrange sliced bananas until fully covered.
3. Whip cream untl stiff & spread on top of banana layer.
4. Sprinkle cocoa powder.
5. Chill at least 1 hour before serving.