- ½ cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- ⅓ cup granulated sugar
- 1 ¼ cup dulce de leche (refer to this easy recipe on how you can make your own!)
- 2 large bananas, peeled and sliced crosswise
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 ½ tsp vanilla essence
- Chopped nuts
- Chocolate shavings
- Food processor (or improvise with a ziploc bag and a rolling pin)
- Hand or stand mixer
- 9-inch pie dish
- Preheat oven to 180°C
- Process the graham crackers in a food processor to a fine crumb. Or you can crush them in a sealed ziploc bag using a rolling pin. Then, combine graham cracker crumbs, melted butter and sugar in a mixing bowl.
- Press the crumbs into the bottom and slightly up the side of a pie dish. Make sure that this crust is tight and compact. Pop it in the oven for about 15 to 16 minutes. Then, remove from the oven and let it cool for 15 minutes.
- Using a hand or stand mixer, whip heavy cream, sugar and vanilla essence on high speed for about 3 to 4 minutes until medium peaks form.
- Spread sweet condensed milk on top of the crust and arrange a layer of banana slices on it. Then, spread a layer of whipped cream on top.
- Refrigerate the pie uncovered for at least 2 hours (or up to a day). Once ready to serve, garnish with toppings if you like.
- Enjoy!
- You can make the crust ahead of time and store it in the refrigerator for up to 2 days or even freeze it up to 3 months.
- If you have any leftover pie, store it in the fridge for up to 5 days.