Banoffee Pie

Steps

1. 1
   Preheat your oven to 350°F.
2. 2
   In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Add melted butter and mix well until the mixture resembles wet sand.
3. 3
   Press the mixture firmly into a 9-inch pie dish, creating an even layer on the bottom and sides using your fingers or the bottom of a measuring cup.
4. 4
   Bake the crust for about 8 minutes until fragrant, then remove and allow to cool completely.
5. 5
   Spread 1.5 cups of dulce de leche evenly over the cooled crust.
6. 6
   Slice the bananas into coins and arrange them in concentric circles over the dulce de leche.
7. 7
   Sprinkle the toffee bits evenly over the bananas.
8. 8
   Pipe or spread the remaining dulce de leche over the toffee bits and smooth it out with a warm spatula or by dipping your spatula in warm water.
9. 9
   Using a stand mixer or hand mixer, beat cold heavy cream with granulated sugar and vanilla extract until soft, fluffy peaks form, about 2-3 minutes.
10. 10
    Transfer the whipped cream onto the pie, piling it generously and covering the edges.
11. 11
    Drizzle additional dulce de leche over the whipped cream and swirl gently with a clean spatula to create a marbled effect.
12. 12
    Refrigerate the pie for 30 minutes to 3 hours until set, being careful not to let the bananas oxidize too much.
13. 13
    Remove from the refrigerator and garnish with additional toffee bits, banana slices, or melted chocolate if desired. Slice and serve.