Step 1

Peel the label off a can of sweetened condensed milk, then place unopened in a large saucepan. Fill the saucepan with enough water to cover the can by 1 to 2 inches. Place the saucepan over high heat and bring to a gentle boil, then immediately reduce the heat to medium-low to medium, so that the water maintains a slow simmer.

Step 2

VERY IMPORTANT: watch the water level every 1/2 hour to make sure that its at least 1 inch above the can. Seriously, set a timer! Be sure that the can is fully submerged in the water at all times, or else it could explode! You will find that every 30 minutes or so you will need to add more hot water to the saucepan to keep the water at the right level. You will need to do this several times throughout the cooking process. Simmer the can for at least 3 hours and up to 4 hours for a deeper color, flavor and thicker consistency. I do 4 hours :)

Step 3

Turn off the heat, then using tongs remove the cans from the saucepan, set aside and allow the cans to come to room temperature before opening. DO NOT OPEN WHILE STILL HOT. Congratulations! You have now successfully made glorious dulce de leche!

Step 4

To prepare for whipping the cream, place the bowl and whisk attachment of a stand mixer (or a medium bowl and the beaters of a handheld mixer) in the freezer. This step is optional but using super cold equipments, really helps whip the cream faster and more efficiently into perfectly stiff peaks.

Step 5

In a medium bowl, stir together the digestive biscuit crumbs and brown sugar until combined. Add in the melted butter and stir well to evenly coat the biscuit crumbs.

Step 6

Divide the biscuit mixture evenly among 10 (5 if making double-deckers) small glasses or dessert cups (of 1 cup/ 8oz capacity); 2 tablespoons per cup.

Step 7

Using the bottom of a clean spice bottle, press on the biscuit mixture to compress into an even layer. Refrigerate until you prepare the remaining components.

Step 8

Take the chilled bowl and whisk attachment out of the freezer. Pour in the cold heavy whipping cream into the bowl. Using the chilled whisk attachment, whip the cream on low speed until it starts to foam and slightly thicken. Add in the powdered sugar and vanilla extract, then raise the speed to medium and continue to whip until stiff peaks form. Transfer to a piping bag with your favorite tip, if desired, and set aside.

Step 9

Take the cups with the prepared crust out of the fridge. Top the crusts with 2 tablespoons of dulce de leche in each cup. Use a spoon to gently spread it out.

Step 10

Peel and slice the bananas into rounds of medium thickness. Arrange 4 to 5 banana slices into each cup, shingling them on top of the dulce de leche layer.

Step 11

Casually spoon or pipe some whipped cream on top of each banana layer. Stop here if you're making 10 single layer pie cups. If making 5 double-deckers, repeat the process of layering one more time, by topping the whipped cream with 2 tablespoons of biscuit mixture, followed by 2 tablespoons of dulce de leche, then banana slices and finishing it off with a big swirl of whipped cream.

Step 12

To garnish, heat the chocolate bar in the microwave for 10 seconds, then use a vegetable peeler to make chocolate curls. Sprinkle a few curls on top of each cup.

Step 13

Chill until ready to serve. Take out of the fridge 15 to 20 minutes before serving to take the chill out of it.