1 banana, sliced crosswise into ½-inch-thick rounds
2 tablespoons brown sugar
Assembly
¾ cup salted caramel sauce (250 g)
1 ½ cups whipped topping (360 g), thawed if frozen
How to Make It
1. Step
Make the chocolate crust: Preheat the oven to 375°F (190°C). Grease a 10-inch springform pan with nonstick spray.
2. Step
In a food processor, process the chocolate sandwich cookies until finely crushed. Transfer the cookie crumbs to a large bowl and mix in the sugar and melted butter until combined.
3. Step
Press the crumb mixture in an even layer against the bottom and 1 inch up the sides of the prepared baking pan.
4. Step
Bake for 15 minutes, or until the crust has set. Remove from the oven and let cool completely, about 30 minutes.
5. Step
Meanwhile, make the banana ice cream: In a blender, combine the French vanilla ice cream, heavy cream, and bananas. Blend until smooth, then refrigerate until ready to use.
6. Step
Caramelize the bananas: Line a baking sheet with parchment paper.
7. Step
Arrange the banana slices on the prepared baking sheet in a single layer, then sprinkle with the brown sugar. Use a kitchen torch to caramelize the sugar until it turns golden brown. Let cool completely, about 20 minutes, before assembling the pie.
8. Step
Assemble the pie: Spread the salted caramel evenly over the bottom of the crust, then pour in the banana ice cream. Spread the whipped topping over the ice cream layer, then arrange the caramelized banana slices around the border of the pie. Freeze for 30 minutes, or until the ice cream is firm.
