Banoffee Pie

Peel and discard label from can of sweetened condensed milk. Place can on its side in a large pot; add enough water to pot to cover can by 1 to 2 inches. Cover and bring to a boil over high. Once boiling, immediately reduce heat to medium-low until water just simmers; cook, partially covered, for about 3 ½ hours, checking on water level every 30 minutes and adding more water as needed to ensure can remains completely submerged. Carefully remove can from water using tongs, and place on a wire rack; let cool until room temperature, about 1 hour. (Do not open can until cooled to room temperature.)

Preheat oven to 350°F. Grease a 9-inch pie plate with softened butter or cooking spray.

Place graham cracker crumbs in a medium bowl; add melted butter, brown sugar, and salt, stirring until evenly combined. Transfer to prepared pie plate, pressing evenly onto bottom and up sides of pie plate. Bake the Crust until browned and fragrant, about 10 minutes, rotating pie plate from front to back halfway through baking time. Place the Crust on a wire rack, and let cool completely, about 30 minutes.

To assemble pie, open can of cooled sweetened condensed milk (it should be thick and brown) or dulce de leche; spread over bottom of cooled crust. Top with banana rounds in a single, tightly spaced layer.

Beat cream, vanilla, and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl using a hand mixer) until medium peaks form, 2 to 3 minutes. Spoon over bananas, and decoratively spread as desired. Refrigerate at least 2 hours or up to 12 hours. Garnish with shaved chocolate, chocolate sprinkles, or cocoa powder, if desired.