1 can sweetened condensed milk (for dulce de leche)
1½ cups (160g) graham crackers, crushed
1 cup + 1 tbsp (16g) sugar
1⅓ cups (85g) unsalted butter, melted and cooled
Pinch kosher salt
1¾ cups (450g) heavy cream
1½ cups (300g) 70% dark chocolate, chopped
1 cup + 1 tbsp (250g) heavy cream, whipped to soft peak
3–4 bananas, sliced into ¾-inch rounds
2 cups (500g) heavy cream
1 tbsp sugar
Chocolate shavings, to garnish
Recipe
Make the dulce de leche: remove the paper label from the condensed milk can and submerge in a tall pot of water. Boil on high for 3–4 hours, replacing water as needed. Cool completely before opening.
Make the crust: preheat oven to 350°F. Mix crushed graham crackers, sugar, melted butter, and salt until it resembles wet sand. Press into a 9-inch pie pan up the sides. Chill 20 minutes, then bake 16–18 minutes until golden brown. Cool completely.
Make the chocolate cream: heat 450g heavy cream to a boil and pour over the chopped chocolate. Cover and rest a few minutes, then whisk until smooth. Fold in 250g whipped cream in two additions until fully incorporated. Pour into cooled crust, press plastic wrap onto the surface, and refrigerate until set.
Assemble: scoop dulce de leche into a bowl, stir until spreadable, and spread a layer over the set chocolate cream. Press sliced bananas into the caramel.
Whip 2 cups heavy cream with 1 tbsp sugar to medium peaks. Spread over bananas, swirling into peaks with an offset spatula. Garnish with chocolate shavings.
Chill uncovered for at least 2 hours until the caramel is set and the pie is very cold before slicing.
