Banoffee Pie

Preheat the oven to 350°F. In a large bowl, stir together the graham cracker crumbs, butter, sugar and salt. Editor’s Tip: You can make graham cracker crumbs from whole graham crackers by pulsing the graham crackers in a food processor.

Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust until it’s set, about 15 minutes. Cool the crust completely to room temperature.

Place the heavy whipping cream, espresso powder, confectioners’ sugar and vanilla extract in a large bowl. Whisk them together by hand or with beaters until soft peaks form. Set the whipped cream aside.

Using a mini offset spatula, rubber spatula or the back of a spoon, spread the dulce de leche into the cooled crust. Top the dulce de leche with two layers of the sliced bananas. Editor's Tip: If the dulce de leche is too stiff, run your spatula or spoon under very hot water, then wipe it clean and spread out the dulce.

Spoon the whipped cream over the bananas. Editor’s Tip: Feel free to add pretty swoops or other designs! I sometimes like to pipe the whipped cream on top in rows using a figure eight pattern.

Refrigerate the banoffee pie for at least three hours or overnight. If desired, garnish the pie with chocolate shavings before serving.