Banoffee Pie

Method

1. mix4 min
   crumbs evenly buttered
   Mix biscuit crumbs with melted butter until every crumb is damp, then press firmly across the base and slightly up the sides of a 9-inch pie dish.
2. rest30 min
   crust cold and firm
   Chill the crust until solid. A loose crumb base cannot support the caramel and will shear when sliced.
3. mix3 min
   caramel spread in level layer
   Spread cool dulce de leche over the chilled crust. Use prepared dulce de leche or safely cooked open-pan caramel; do not boil a sealed can on the stovetop.
4. slice3 min
   bananas evenly covering caramel
   Slice bananas just before assembly and cover the caramel in an even layer. Exposed cut banana darkens quickly, so the cream should follow immediately.
5. whisk4 min
   soft-to-medium peaks
   Whisk cream with powdered sugar and coffee until it holds soft-to-medium peaks. Stop before it becomes stiff or grainy; the topping should mound softly rather than resemble frosting.
6. top2 min
   cream fully covering bananas
   Spread cream over the bananas and finish with a light dusting of coffee or grated chocolate.
7. rest30 min
   pie chilled enough to slice
   Chill briefly before serving so the layers settle, but do not hold for many hours once the bananas are cut if you want the freshest fruit texture.