Banoff

Directions

• Start by preparing the pie base. 
  Grind the cookies in a food processor or place them in a plastic bag and crush with a rolling pin until you get a fine crumb.
• In a bowl, mix the biscuit crumbs with the melted butter until you get the consistency of wet sand.
• Transfer the biscuit mixture to a tart pan with a removable bottom and press well into the bottom and sides of the pan to form the base. 
  Refrigerate for about 30 minutes to firm up.
• While the pie base is in the fridge, peel the bananas and cut them into slices. 
  Reserve.
• Remove the can of boiled condensed milk from its packaging and spread the dulce de leche over the base of the pie, forming an even layer.
• Distribute the banana slices over the dulce de leche, covering the entire surface.
• Then put the fresh cream in a bowl and add the brown sugar. 
  Beat with a wire whisk or hand mixer until stiff peaks form.
• Spread the whipped cream over the bananas, covering the entire pie.
• If you wish, sprinkle some chocolate powder or put chocolate shavings over the cream to decorate.
• Refrigerate the pie for at least 2 hours, or until very cold and firm.
• Remove from the fridge, carefully remove the springform pan and serve the sliced ​​banoffee pie.