1 1/2C (165 gr)vanilla crackers (Maria* or Graham* type)
1/2C (112 gr)unsalted butter, melted
2tbsp (30 gr)brown sugar
1pinchsalt
For the filling:
1 1/2Cdulce de leche, thick (pastry type dulce de leche)
3bananas, big, sliced
1 1/2C (360 ml)whipping cream, really cold
2tbsp (30 gr)white sugar
1tsp (5 ml)vanilla extract
1/2C semisweet or dark chocolate(to decorate)
Instructions
For the crust:
Preheat the oven to 180° C. Lightly butter a round cake pan of approximately 23 cm in diameter.
Place all ingredients in a blender or food processor and blend for 30 seconds until a sandy dough is formed.
Place this dough in the mold and arrange it very well all over the base and sides, trying to press with your hands or with a glass so that there are no loose lumps.
Bake the base of the pie for 8-10 minutes until lightly browned. Once ready, remove from the oven and let it cool completely.
For the filling:
Place the whipping cream in a large bowl with the sugar, vanilla extract and beat with an electric mixer for 3-4 minutes until stiff peaks form.
Separately, add the dulce de leche to the base of the pie and spread very well and evenly.
Place the banana slices on top until they cover all the dulce de leche. Finally, add the whipped cream and spread over the entire surface.
To decorate, add grated chocolate on top and that's it. Refrigerate the pie for at least 1 hour before cutting.