Crush the digestive biscuits until they form even crumbs.
Melt the butter and stir into the crumbs. Press the crumb mixture evenly into a spring form baking tin. Chill for at least 10 minutes.
Spread the dulce de leche toffee evenly over the bottom of the pie. Slice the bananas and arrange in a decorative pattern on the pie. Decorate with whipped cream and chocolate shavings. Chill for one hour before serving.
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