Banoffee Pie

1 (13.4 oz) can dulce de leche

1 ½ cups graham cracker crumbs

⅓ cup white sugar

2 teaspoons ground ginger (Optional)

6 T butter, melted

3 bananas, sliced

1½ cups heavy cream

3 T powdered sugar

chocolate shavings (Optional)

Preheat the oven to 350⁰.

Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie plate.

Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes. 

Spread dulce de leche in the cooled crust; arrange bananas evenly on top.

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.

Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings & cocoa powder before serving.