Prep time: 30 min
Inactive time: 1-4 hr
Special tools: stand mixer, processor, springform pan or pie plate
3 c (14 oz) chocolate-covered digestive cookies (or other crisp cookies or graham crackers)
½ c butter, melted
10 oz caramel sauce (or dulce de leche)
Pinch of flake salt or sea salt, if desired
3 bananas, firm yet ripe, sliced 3/4 inch
2 c heavy whipping cream
⅓ c powdered sugar
1 t vanilla
2 oz milk or dark chocolate bar, shavings or curls
Process cookies to a fine crumb. Add melted butter to cookies, working until well incorporated. Transfer crumb mixture to a springform pan or pie plate and press evenly into bottom and up the sides of the pan, using a flat-bottomed measuring cup or spatula for best results. Compact crust well and chill completely until firm. Freeze for 1 hr or refrigerate for 3 hr.
Fill the chilled crust with caramel sauce, reserving 4 T caramel sauce for next steps and garnish. Spread caramel evenly, then sprinkle with a pinch of flake salt or sea salt, if desired. Slice bananas and add to pan in two layers atop caramel.
In a stand mixer or with hand mixer on medium speed, combine whipping cream, sugar and vanilla and whip until stiff peaks form. Add 2 T caramel sauce, if desired, and whip/fold in quickly.
Spoon cream over bananas and spread to the edges evenly. Sprinkle with chocolate shavings or curls and drizzle with remaining 2 T caramel. Chill for 1 hr before serving. Cream and caramel will begin to thin if refrigerated too long, so timing the serving of this pie is important for best results.