Instructions

You will need: a 20cm (8in) round tin.

Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes.

1. Line the tin with baking paper.

2. First make the pie base. Finely crush the biscuits with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.

3. To make the filling, heat the butter in the pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2–3 minutes or until dark golden. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for at least 1 hour or up to 24 hours.