Ease of Preparation: Easy
Yield: 1 pie
Ingredients:
2 ½ cups (600 ml) digestive cookies, crumbled (or substitute with crumbled graham crackers)
3/4 cup (180 ml) melted butter
½ teaspoon (2.5 ml) salt
1 ½ cups (360 ml) store-bought dulce de leche
2 cups (480 ml) sliced bananas (about 3 medium bananas)
1 cup (240 ml) heavy cream
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) icing sugar
Cocoa powder, for garnish
Method:
Add digestive cookie crumbs, melted butter, and salt to a bowl and combine. Press evenly into an 8-inch (20 cm) tart pan with removable bottom and transfer to refrigerator to chill for at least 15 minutes.
Spread dulce de leche over crust in an even layer. Top dulce de leche layer with sliced bananas.
Whip heavy cream, vanilla extract, and icing sugar until thick peaks form. Pile whipped cream over banana layer. Chill for at least 10 minutes, dust with cocoa powder, and serve.
