Make this Banoffee Pie with a Twist

Preheat the oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch pie dish, creating an even crust. Bake in the preheated oven for about 10 minutes or until golden brown. Remove from the oven and let it cool completely.

In a medium saucepan, place the unopened can of sweetened condensed milk. Fill the saucepan with water, ensuring that the can is fully submerged. Bring the water to a gentle boil and let it simmer for 2-3 hours. This process will transform the condensed milk into a delicious caramel known as dulce de leche. Make sure to check the water level occasionally and add more hot water if needed. After the specified time, carefully remove the can from the saucepan and let it cool completely.

Once the dulce de leche has cooled, carefully open the can. It should have thickened and turned into a caramel consistency. Spread the caramel over the cooled graham cracker crust, creating an even layer.

Arrange the sliced bananas on top of the caramel layer.

In a large bowl, whip the chilled heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

Gently fold in the shredded coconut into the whipped cream.

Spread the coconut cream mixture over the banana layer, ensuring it covers the pie evenly.

Optional: Sprinkle some additional toasted coconut on top for garnish.

Place the pie in the refrigerator for at least 2 hours to allow it to set and chill.

Once chilled, remove from the refrigerator, slice, and serve. Enjoy your delicious Bannoffee Pie with a Twist: Coconut Cream!