Preheat oven to 350F/ 177C.
In a medium bowl stir together the Biscoff cookie crumbs, sugar & salt. Then pour in the melted butter and mix until everything is evenly moistened and resembles wet sand. Then press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Press it down using the back of a measuring cup or a drinking glass. Chill in the fridge for 15 minutes, then bake for about 10 minutes until fragrant and golden brown. Then transfer to a wire rack to cool.
Add the sugar in an even layer over the bottom of a medium (3 to 4-quart) saucepan. Heat the sugar over medium-low heat. Once it begins to melt, start whisking gently. It will begin to clump a little, but that's okay. Just keep whisking and as it continues to cook, the clumps will melt down. Once all the sugar has melted, stop whisking and remove the whisk. Swirl the pan occasionally while the sugar cooks and continue to cook until the sugar has reached a medium amber color. (Keep a close eye on it at this point as it can burn fast.)
Once the caramel reaches a nice amber color, add all the butter and whisk until melted. It will sputter up at this point so be careful. Then once all the butter is mixed in, let it bubble for about a minute, then remove from heat and whisk in the cream in a slow, steady stream. (it will bubble up, so again, be careful.)
Place back over the heat & continue to whisk until you have a smooth caramel, bring back to a boil & remove from the heat.. Then whisk in the salt and vanilla.
Transfer the caramel to a clean, dry bowl to cool.
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. (Medium peaks are just between soft & loose & stiff peaks.)
Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.
Spread a small even, layer (about 1/3 cup) of the salted caramel into the baked pie crust. Chill for 15 minutes
Top the chilled caramel with a nice layer of sliced bananas.
Then spread about 1/2 of the brown sugar pudding in an even layer over the caramel. And top with the rest of the sliced bananas, using as little or as much as desired. Spread the remaining pudding over the bananas.
Cover the pie with plastic wrap and chill for at least 4 hours, up to overnight.
Once the pie is chilled, make the whipped cream & top the pie with the fresh whipped cream as desired. Then soften the Cookie Butter for just a few seconds in the microwave & drizzle all over the pie. Use a few extra banana slices to garnish if desired. Slice, serve & enjoy!
To make ahead: