View the original recipe via:
For the caramel I'm using dulce de leche, this means you'll boil the closed cans in water. For a darker caramel you can boil the cans for 3 hours but for this recipe 2 hours is enough.
Let the can cool off about half an hour before opening. For a quicker version, you can also heat the condensed milk very slowly in a bowl on top of a pan filled with a layer of water (bain-marie).
LINE a pie dish with parchment paper and crumble the cookies. You can crush them using a blender or smashing them with a rolling-pin (add them to a ziplock bag first). MELT butter in a small saucepan and combine the melted butter with the cookie crumbs.
DIVIDE them over the bottom and sides to create a pie crust. Make sure the caramel can't run out of the crust. PLACE the crust in the fridge while you create the filling. CREATE a bain-marie by heating a layer of water in a pan and place a bowl on top.
ADD dulce de leche in the bowl along with a tablespoon of molasses and 100 ml heavy cream. STIR until smooth and DIVIDE the caramel over the cookie crust and refrigerate again.
PEEL the bananas and divide them into slices, DIVIDE the banana slices over the layer of caramel. BEAT 200 ml cream, there's no need to add any extra sugar. Make sure the cream isn't too thick and DIVIDE over the banana slices.
Use the bain-marie again to melt the chocolate and use the melted chocolate to garnish the pie. Also garnish with chocolate shavings, you can easily create those yourself by running a knife over a chocolate bar.
The nougatine nuts will give the pie a bit of a bit, but they're optional. You can refrigerate the pie before serving so the caramel will set a bit, but this is also optional. Enjoy!