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Directions

Vanilla Crumb Crust
In the bowl of a food processor, process the cookies to crumbs. Pulse in the melted butter and salt to distribute. Press the crumbs into a deep-dish pie pan. Freeze for 30 minutes. Meanwhile, preheat the oven to 350F. Bake for 10 minutes. Add the Orange Cream Filling immediately.

Orange Cream Filling
2 cups (600 grams) ORANGE CREMIRCA SP cream
Immediately add the ORANGE CREMIRCA SP cream to the hot crust. Bake for 15 to 20 minutes or until the center is nearly set and registers 130F. Cover the crust edges with a sheet of foil with a circle cut out to prevent the edges from burning. Cool to room temperature then refrigerate.
In a medium saucepan, bring the heavy cream to a simmer. Remove from heat and whisk in the pineapple drink mix, sugar, and salt until dissolved. Whisk in the ORANGE CREMIRCA SP cream. Add the banana slices, ensuring that the slices are covered with cream. Cover the saucepan and allow to cool to room temperature. When cooled, transfer the mixture to a bowl, cover with plastic wrap, and refrigerate until completely cold, at least 4 hours or overnight.
When cold, carefully strain the bananas from the mixture. Using an electric mixer at medium-high speed, beat in the mascarpone cheese until the mixture holds stiff peaks. Spread the mixture over the Orange Cream Filling layer. Refrigerate then add Whipped Cream and Garnish.

Whipped Cream and Garnish
Using an electric mixture at medium-high speed, whip the heavy cream to soft peaks. Beat in the CREMIRCA ORANGE SP cream and confectioners sugar until the mixture holds stiff peaks.
Decorate the top of the pie with Dobla decorative chocolate, as desired. Pipe the whipped cream around the edge of the pie.