- 150 g chocolate cookies
- 100 g butter
- 1 pinch salt
Transfer chocolate cookies to a plastic bag and use a rolling pin to crush them until finely crumbled. Melt butter and mix with cookie crumbles and salt in a bowl.
Transfer the mixture to a pie dish and use a glass to press it down into a smooth crust. Refrigerate while you prepare the filling.
- 125 g sugar
- 60 g cream
- 40 g butter
- 40 g milk chocolate
For the caramel sauce, add sugar to a saucepan over medium heat and let it caramelize. Finely chop milk chocolate. Once the sugar is melted, add cream and bring to a simmer. Carefully stir until combined. Add the butter. Remove the saucepan from heat and pour caramel over chopped chocolate. Stir to combine, until the chocolate is melted.
Dice bananas and stir peanut butter until creamy.
- 100 g creamy peanut butter
- 20 g salted roasted peanuts
Spread peanut butter on the crust, then add diced bananas and salted roasted peanuts. Cover everything with the caramel sauce.
- hand mixer with beaters
- rubber spatula
Beat cream with sugar until stiff. Spread on top of the pie.
- 20 g unsweetened coconut flakes
- 1 banana
Garnish with sliced bananas and coconut flakes. Refrigerate for approx. 1 hr. before serving.