Pulse the digestive biscuits in a food processor until roughly crushed.

Add melted butter to the crushed biscuits and mix until it resembles wet sand.

Press the biscuit mixture firmly into the pie molds to form the base.

Place the pie molds in the freezer for 30 minutes.

To make the caramel sauce, remove the label from the condensed milk can.

Place the sealed can of condensed milk in a pressure cooker with water.

Pressure cook for 40 minutes.

Allow the pressure to release naturally before opening the cooker and can.

Let the caramel cool completely.

To make the whipped cream, combine heavy cream and caster sugar in a bowl.

Whip until stiff peaks form.

Remove the pie bases from the freezer.

Slice the ripe bananas and arrange them on top of the biscuit base.

Drizzle a generous layer of caramel sauce over the bananas.

Top with whipped cream.

Garnish with dark chocolate curls.

Refrigerate until ready to serve.