Pie: 1 cup graham cracker crumbs ½ cup melted butter 4 sliced medium bananas 1 1/2 cups whipping cream 2 tbsp confectioners' sugar 1 tsp vanilla
Make dulce de leche: Fill an unopened condensed milk can halfway with water in a pot. Begin boiling over medium-high heat and cook for 3 hours, adding water as needed. Let cool 1–2 hours after removing from heat.
Start with a 350°F oven. Bake the pie: Mix graham cracker crumbs and melted butter in a bowl. Evenly press crumb mixture into a 9-inch pie pan.
Bake for 10–15 minutes in the preheated oven until gently browned. Take pie crust out of oven and cool on wire rack for 10 minutes.
Pour 3/4 cup of dulce de leche over pie crust from open can. Layer half the bananas over dulce de leche. Layer dulce de leche and banana again.
Mix cream in a bowl with an electric mixer until soft peaks form. Beat in sugar and vanilla until firm peaks form.
Cover bananas with whipped cream. Let pie chill for an hour before serving.