2 cups cold heavy cream

2 tablespoons powdered sugar (optional)

4 ripe bananas

Grated dark chocolate (optional)

Equipment:

Measuring cups and spoons

Food processor

10-inch tart pan with removable bottom

Heavy drinking glass

Small saucepan

Knife

Cutting board

Grater

Electric hand mixer or whisk

Make the crust: Place the cookies in a food processor fitted with the blade attachment. Pulse to fine crumbs, about 10 to 12 (1-second) pulses. Add the butter and pulse until the mixture looks wet and holds together when pressed. Transfer the crumbs to a 10-inch tart pan with a removable bottom. Using the bottom of a heavy drinking glass, press the crust firmly and evenly onto the bottom and up the sides of the pan. Refrigerate for 1 hour.

Make the filling: Melt the butter in a medium saucepan over medium-high heat. Add the brown sugar, sweetened condensed milk, vanilla and salt, and bring to a boil. Boil, stirring continuously, until the mixture is dark, about 2 minutes.

Fill and chill: Pour the filling into the prepared crust and smooth into an even layer. Refrigerate again for 1 hour.

Whip the cream: When ready to serve, whip the cream with an electric hand mixer or by hand in a bowl with a whisk to stiff peaks, about 5 minutes on medium speed. You can sweeten the cream with 2 tablespoons of powdered sugar, but keep in mind that the toffee filling is quite sweet.

Garnish the pie: Slice the bananas and place evenly on top of the pie. Dollop on the whipped cream and garnish with shaved chocolate, if desired.

Recipe notes: The crust and the filling can be made up to two days in advance and stored in the refrigerator. Add the bananas and the whipped cream just before serving. Store leftovers, loosely wrapped in plastic wrap, in the refrigerator overnight.

(Meghan Splawn is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)