1-Preparing the Crust: First, mix 1 and 1/2 cups graham cracker crumbs with 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter until it forms a crumbly mixture that’s easy to press. Press this evenly into a pie dish and bake at 350°F (175°C) for 15 minutes. Let it cool completely before moving on, as this creates a solid base that holds up well. You can also use digestive biscuits for the crumbs if you prefer a different texture.

2-Adding the Filling: Next, spread 1 and 1/4 cups dulce de leche over the cooled crust, making sure it’s even for the best flavor distribution. Top this with 2 large sliced bananas, arranged neatly to cover the dulce de leche. Remember, applying a few drops of lemon juice to the banana slices helps maintain their freshness and prevents browning, keeping your pie looking vibrant. No-bake energy bites recipe on our site offers similar quick prep ideas if you’re into easy desserts.

3-Making the Topping: Then, whip 2 cups cold heavy cream with 1/4 cup confectioners’ or granulated sugar and 1 teaspoon pure vanilla extract until medium peaks form, which gives a light and airy finish. Spread this whipped cream over the bananas smoothly, creating layers of texture and taste. For extra flair, add optional toppings like chocolate shavings, chopped nuts, or toffee bits right on top.

4-Final Steps and Chilling: After assembling, refrigerate the pie for at least 2 hours to let the flavors meld together, with a total resting time of about 3 hours and 35 minutes. This assembled pie can even be made up to one day ahead, stored in the fridge for convenience. Dulce de leche can be prepared in advance by baking sweetened condensed milk in a water bath up to two weeks ahead, saving you time on the day of serving.