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1
For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar.
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2
Drizzle in the butter and mix with a fork until the crumbs are evenly moistened.
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3
Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish.
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4
Bake for 6 to 8 minutes.
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5
Let cool completely before filling.
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6
For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish.
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7
Cover the pan snugly with aluminum foil.
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8
Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish.
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9
Bake until a dark caramel color, 1 to 1 1/2 hours.
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10
Check occasionally to add more water to the pan as needed.
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11
The condensed milk will turn a nice brown caramel color.
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12
Carefully remove from the oven and let cool completely.
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13
Whisk out any lumps until smooth and fill the prepared pie crust.
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14
Slice the bananas and arrange them on top of the dulce de leche caramel.
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15
Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken.
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16
Add the confectioners' sugar and beat until the cream holds nice soft peaks.
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17
Refrigerate until ready to serve.
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18
Grate the chocolate on top of the whipped cream just before serving.
