To make the pie base, blend biscuits in a food processer to a fine crumb, add melted butter and pulse until combined. Press into the base and sides of a greased, deep 20cm loose-bottomed tart tin. Place in the refrigerator to chill for a minimum of 30 minutes.

While the base is chilling, melt the chocolate dotties in 10 second bursts in the microwave, stirring at each interval until smooth and all the chocolate is melted. Using a pastry brush, working quickly, spread the melted chocolate over the base and sides of the chilled pie base. Refrigerate for a further 15 minutes, until the chocolate has set. Meanwhile, in a large bowl, beat the cream and icing sugar on high until firm peaks form.

To assemble the pie, stir the dulce de leche until smooth and spread over the base of the pie. Slice the bananas and arrange them, overlapping, on top of the dulce de leche. Spoon the whipped cream over the top and return to the refrigerator to set for at least two hours before serving. When you are ready to serve, remove from tin and sprinkle generously with chocolate shavings before slicing.