Soak gelatin in ice water for at least 20 minutes.

Whip sugar and 1/3 of the cream until stiff peaks form, then refrigerate.

Grind 170g digestive cookies and 30g pecans finely in a blender.

Mix ground cookies and pecans with melted butter.

Combine banana milk, egg yolks, sugar, and cornstarch in a bowl.

Add drained gelatin to the hot cream mixture and stir until dissolved.

Mix 2/3 of the whipped cream into the cooled banana cream.

Add sliced bananas and crushed cookies to the banana cream mixture.

Spread the cream mixture onto the crust and refrigerate for 1 hour.

Decorate the pie with the reserved whipped cream and cookie crumbs.