Banoffee Pie

Preheat your oven to 350℉ (177℃).

Crush the graham crackers into fine crumbs using a food processor or a rolling pin and Ziploc bag. Add the melted butter and granulated sugar, mixing until the crumbs are evenly moistened.

Press the crumb mixture into a 9-inch pie plate or springform pan, compacting it on the bottom and up the sides using a flat-bottomed glass or measuring cup. Bake for 10 minutes to set the crust, then remove and let it cool completely.

While the crust cools, prepare the caramel toffee filling. In a medium saucepan, melt the butter and brown sugar over medium heat. Add the sweetened condensed milk and bring to a boil for 2-3 minutes, stirring constantly until the mixture thickens and darkens to a rich toffee color.

Pour the warm toffee mixture into the prepared pie crust, then let it cool completely. Refrigerate for 1-2 hours until firm.

In a stand mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. The whipped cream should be light and fluffy, but not too stiff.

Once the toffee layer has set, arrange the sliced bananas over the top. Cover completely with the whipped cream and garnish with chocolate shavings, chopped nuts, or toffee bits.