Banoffee pie

Heat the oven to 350F.

Combine 240 g graham cracker crumbs, 55 g brown sugar and a pinch of salt in a medium bowl.

Drizzle in 141 g melted butter while mixing until it looks like wet sand.

Press firmly into a nine inch pie dish in an even layer and a little up the side, using a flat bottomed glass or measuring cup.

Bake about eight minutes at 350F, then cool completely.

Spread one and a half cups of dulce de leche into the cooled crust.

Slice three bananas into coins and lay them in concentric circles over the filling.

Sprinkle half a cup of English toffee bits over the bananas.

Pipe or spread a quarter cup of dulce de leche over the top to seal, warming it in the microwave at half power in 10 second bursts if it is too thick.

Whip two cups of cold heavy cream with three tablespoons of granulated sugar and half a teaspoon of vanilla, starting low and working to high, two to three minutes to soft silky peaks, finishing by hand.

Pile the whipped cream onto the pie and push it out to the edge for full coverage.

Drop teaspoons of warmed dulce de leche over the whipped cream and swirl, cleaning the spatula between swoops.

Chill 30 minutes to three hours to set, no longer or the bananas darken.

Finish with more dulce de leche, toffee bits or sliced banana and slice.