Line a pie dish with sweet crust pastry and blind bake it in an oven at 200C for 4 minutes. (Don’t forget to poke holes in the pastry so it doesn’t break)
Boil the tin of condensed milk for 2.5 hours (unopened) until it sets (be careful not to boil to furiously and not to let the water boil dry).
Spread sliced banana over pastry case and cover bananas with condensed milk toffee.
Repeat this step for two layers.
Shave cooking chocolate over the pie.
If toffee is not hard enough, place in the fridge for about an hour.
Serve and enjoy!