Banoffee Pie

Preheat the oven to 350 degrees F.

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl and set aside.

In a medium bowl, stir together the graham cracker crumbs, brown sugar, and browned butter with a fork. Mix until graham cracker crumbs are moist

Press mixture into the center and up the sides of a 9-inch pie plate or dish. Use a measuring cup or glass bottom to make sure the crumbs are pressed in firmly.

Bake for 10 to 12 minutes or until golden brown. Let the crust cool to room temperature.

While the crust is cooling, make the whipped cream. In the bowl of a stand mixer or in a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using the whisk attachment or a hand mixer, beat the mixture on medium-high speed until soft peaks form, the cream should hold its shape but still look smooth.

Evenly spread the dulce de leche over the cooled pie crust.

Neatly arrange the banana slices on top.

Gently spread the whipped cream over the banana layer.

Top with chocolate curls or toffee bits. Chill the pie for 2 to 3 hours before serving.