Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups crushed chocolate graham crackers ((12-13 crackers))
  • 6 tablespoons unsalted butter, (melted)
  • 1 1/2 teaspoons instant coffee granules
  • 2 1/2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 2 cans dulce de leche ((13.4-ounce cans))
  • 1 teaspoon salt
  • 4 ripe bananas, (peeled and sliced)
  • 2 tablespoons chocolate syrup (or fudge sauce)
  • 3 tablespoons  toffee tidbits

Instruction

  • Place the chocolate graham crackers in the food processor. Pulse into fine crumbs. Then pulse in the melted butter with the instant coffee granules and a pinch of salt.
  • Dump the chocolate crumble in a standard 9-inch pie pan. Use your hands to press the crumbs flat again the bottom of the pan and evenly up the sides. Place the crust in the refrigerator for 1 hour to chill and set. (If in a hurry, place in the freezer.)
  • Pour the cold heavy cream into the bowl of an electric stand mixer and add the vanilla extract. Using a whip attachment, beat the cream until it forms firm whipped cream. Scoop the whipped cream out of the mixer and place in a separate bowl. Then dump both cans of dulce de leche in the mixing bowl and beat until soft and fluffy. Add 1/2 of the whipped cream to the dulce de leche, and slowly mix it into the dulce de leche, until perfectly smooth. Place the remaining whipped cream in the refrigerator.
  • Slice 1-2 bananas into rounds and lay them in a single layer on the bottom of the pie crust. Scoop the dulce de leche "toffee" filling into the crust and spread to the edges.
  • Chill the pie for at least 2 hours to set. Then slice the remaining bananas. Top the pie with the remaining whipped cream, more bananas, chocolate sauce, and toffee bits. Chill until ready to serve.