PREPARATIONS

• You can buy ready-made dulce de leche or order it online, but it’s also easy to make at home ahead of time. Just grab a 400g can of sweetened condensed milk, remove the label, and place the can in a pot. Fill with enough water to completely cover the can, then bring the water to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours and 30 minutes. Be sure to keep the can covered with water the entire time – if the water evaporates, just add more. After the 2.5 hours, pour off the water and let the can cool completely before using the dulce de leche inside.

INSTRUCTIONS

1. Use a food processor to blend the Biscoff cookies and softened butter until they’re crumbly. Press the mixture evenly into a pie dish, covering the bottom and sides completely. Chill the crust in the fridge for 20 minutes.
2. Meanwhile, slice the bananas evenly and sprinkle with a little lemon juice to keep them from browning. Place the banana slices in the fridge until you’re ready to use them. Next, pour the cold cream into a tall container, add powdered sugar, vanilla extract, and cinnamon, and whip until stiff peaks form. Chill the whipped cream in the fridge until needed. Prepare the chocolate shavings by running a vegetable peeler along the narrow edge of a chocolate bar. Set the shavings aside.
3. Open the can of dulce de leche and take the crust out of the fridge. Spread the entire can of dulce de leche evenly over the crust.
4. Take the banana slices out of the fridge and arrange them over the dulce de leche so that the entire surface is covered.
5. Now, take the whipped cream and spread it evenly over the bananas. Finally, sprinkle the chocolate shavings on top for decoration.
6. Serve the pie immediately or keep it in the fridge until you’re ready to serve.