*For thorough guided instructions with pictures, please read the blog post.

1. First, let’s make the crust. In a large food processor, process the digestive biscuit until very fine for about 2 mins. Add the melted vegan butter and process further until they are well combined. If your food processor is not big enough, you can also mix the biscuit crumbles and butter in a large mixing bowl too.
2. Transfer the crust mixture to a pie tin. Using a glass with a flat bottom, press down the mixture firmly to the bottom and sides of the tin. Cover it with a cloth or cling film and set it in the freezer.
3. To make the caramel toffee filling, first cook the brown sugar in a medium saucepan until it’s melted and there is no grain of sugar. This takes a little while about 5 mins. Keep stirring to avoid the bottom from burning.
4. Once the sugar is melted, remove it from the heat and add the cubed vegan butter. Stir immediately until the butter is melted. At this stage, the sugar will bubble up a bit so be careful.
5. Add in the soy cream slowly whilst continuously stirring. If it gets too thick to stir, don’t worry, stop there for now and go to the next step. 
6. Place it back onto the cooker and cook on medium heat and bring it to a boil. If you have leftover soy cream from the previous step, add it once the caramel is heated and runny again. With the caramel back on the cooker, cook for further 4-5 mins after it begins to boil. Keep stirring to prevent it from burning. At this stage, the caramel still looks and feels runny but it will thicken as it cools down to room temperature.
7. Remove from the heat and let it cool slightly to room temperature. Pour it into the centre of the crust. Let it cool completely, cover with cling film, and set in the fridge for at least 4~6 hours or overnight until the caramel firms up.
8. Cut the bananas into 1cm slices. Set aside.
9. In a large bowl, whip the soy whipping cream until fluffy and creamy for about 5-7 mins with an electric mixer or stand mixer. Set aside.
10. Remove the pie from the fridge and top the caramel filling with the banana slices then whipped cream. Top with some more banana slices and shaved vegan milk chocolate, slice and enjoy!