Banoffee Pie

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.

Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.

Spread dulce de leche in the cooled crust; arrange bananas evenly on top.

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.

Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.