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Banana Dulce de Leche Pie

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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

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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.

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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.

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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.

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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.

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Mix cream in a bowl with an electric mixer until soft peaks form. Beat in sugar and vanilla until firm peaks form.

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Cover bananas with whipped cream. Let pie chill for an hour before serving.

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