Banoffee pie

Peel the label off the can of sweetened condensed milk and set it on a towel in a pot of water.

Bring to a boil, drop to a simmer and leave three hours, keeping the water above the can the whole time so it cannot explode.

Process the graham crackers to crumbs, about one and a half cups, then add the sugar and melted butter until it presses like slightly wet sand.

Spread into the tart pan without packing too hard, even on the bottom and up the sides; press with a glass and run a spoon round the bottom edge so the sides stay with the base.

Bake in a 350 oven for about 15 minutes; rest five minutes.

Whip the heavy cream with the maple syrup, stopping before it turns to butter; refrigerate until the pie is ready.

Cool the can in an ice bath for half an hour; it has turned to caramel.

Spread the dulce de leche over the crust with a spoon warmed under hot water and dried.

Cover with banana slices about a quarter inch thick.

Spread on the whipped cream, leaving some caramel and banana showing at the edge. Refrigerate a couple of hours, three or four, or overnight.

Crush the peeled almond roca in a zippered bag and scatter over the top before serving.