Ingredients

• 1 , 13.4 ounce
• 1.5 cups graham cracker crumbs
• 0.33 cups white sugar
• 2 teaspoons ground ginger , Optional
• 6 tablespoons butter , melted
• 3 bananas , sliced
• 1.5 cups heavy cream
• 3 tablespoons powdered sugar
• chocolate shavings , Optional
• espresso powder , Optional

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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 pie plate.
3. 3 Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
4. 4 Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
5. 5 Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
6. 6 Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.

Nutrition per serving