Caramel Banana Banoffee Pie

Preheat oven to 350F 175C. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form a crust.
Bake the crust for 10 minutes, then let it cool completely.
To make the caramel filling, place the unopened can of sweetened condensed milk in a pot of boiling water. Make sure the water completely covers the can. Boil for 2-3 hours, ensuring the can stays submerged at all times. Carefully remove the can and let it cool before opening. This will create a thick caramel.
Spread the caramel over the cooled crust. Arrange the banana slices over the caramel layer.
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the bananas.
Drizzle caramel sauce over the whipped cream and garnish with chocolate shavings if desired.
Chill the pie in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes Cooking Time: 3 hours including caramel preparation Total Time: 3 hours 20 minutes

Kcal: 450 kcal Servings: 8 servings