For Mishti Doi: Line a large sieve with a muslin cloth. Take a deep bowl and set the sieve in it. Empty 2 x 400 mg tubs of Mother Dairy Mishti Doi over the muslin cloth. Bring the ends together.

Place this sieve with the Mishti Doi over the bowl and keep this in the refrigerator for 8 hours or overnight. All the excess water from the yogurt will drain out leaving behind thick creamy yogurt.

Whipping the cream: Keep whisking blades and bowl in freezer for 5-10 minutes. Place chilled cream in this bowl and keep the bowl in another bigger bowl filled with some ice. Whip the cream gradually until thick. Add 1 tbsp of icing sugar in this along with vanilla and start whisking again until it has soft peaks. Keep refrigerated until you are ready to assemble the pie.

For crust: Break the biscuits into pieces and add the melted butter. In a food processor, powder it until smooth.

Take a 9-10" pie dish or 2 smaller pie dishes. Lightly grease with butter.

Divide the digestive biscuit powder between the two, depending on the size of the pie dishes.

Using a cling wrap, pat the biscuit base to firmly cover the base and sides of the pie dishes.

Place this in the freezer for 10 minutes.

Remove the drained Mishti Doi from the sieve into a bowl. Whisk lightly with a fork.

Divide this between pie dishes and with a silicon spatula smoothen out the filling.

Place 2 layers of sliced bananas all over the Mishti Doi filling.

Cover with with whipped cream, smoothening it out or making small peaks with the back of a spoon.

Grate chocolate over the cream, and dust some cinnamon powder.

Keep a slice of banana in the center.

Chill the pie for 2-3 hours in the refrigerator before serving.