**Instructions**
**1. Prepare the Biscoff Crust:**
* Place the Biscoff cookies in a food processor and pulse until finely crushed into crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
* In a medium bowl, combine the crushed Biscoff crumbs with the melted butter. Mix until well combined and the mixture resembles wet sand.
* Press the Biscoff mixture firmly into the bottom of a 9-inch pie dish or springform pan. Use the back of a spoon or your fingers to create an even layer.
* Place the crust in the refrigerator to chill for at least 30 minutes while you prepare the other layers.
**2. Assemble the Dulce de Leche Layer:**
* Once the crust is chilled, spoon the dulce de leche evenly over the Biscoff crust. Spread it gently with a spatula to create a smooth layer.
**3. Arrange the Banana Layer:**
* Slice the bananas into even rounds.
* Arrange the banana slices in a single, overlapping layer over the dulce de leche.
**4. Prepare the Whipped Cream Topping:**
* In a large, cold bowl, add the heavy cream, powdered sugar, and vanilla extract.
* Using an electric mixer (or whisk), beat the cream on medium-high speed until stiff peaks form. Be careful not to overmix, or it will become grainy.
**5. Finish and Chill:**
* Gently spoon or pipe the whipped cream over the banana layer, spreading it evenly to cover the entire pie.
* If desired, garnish with extra crushed Biscoff cookies, chocolate shavings, or a dusting of cocoa powder.
* Return the pie to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
**6. Serve and Enjoy!**
* Once thoroughly chilled, slice and serve your incredible No-Bake Biscoff Banoffee Pie.
**Short Tips**
* **Cold Cream is Key:** For the best whipped cream results, make sure your heavy cream and mixing bowl are very cold. You can even chill your whisk attachment for a few minutes!
* **Prevent Banana Browning:** To prevent your banana slices from browning too quickly, you can toss them in a tiny amount of lemon juice (about 1/2 teaspoon) before layering.
* **Customize Your Toppings:** Feel free to get creative with your garnishes! A drizzle of chocolate sauce, chopped nuts, or even a sprinkle of sea salt can add an extra touch.
* **Make Ahead:** This pie is fantastic when made a day in advance, allowing all the flavors to deepen and the layers to really set.
* **Storage:** Store leftover pie in an airtight container in the refrigerator for up to 3-4 days.
