- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
- 3 large ripe bananas
- 1 tablespoon fresh lemon juice
- 2 cups heavy cream, whipped to firm peaks
- 1 teaspoon vanilla extract
- 1 can (13.4 oz.) dulce de leche
- 1/2 cup hazelnuts, roughly chopped
- 2 oz. grated dark chocolate
Step 1Combine the graham cracker crumbs and butter in a large mixing bowl. Stir together until the crumbs are well coated with the butter and the mixture resembled wet sand. Pour the crumbs into a 9-inch pie dish and press the mixture into the bottom and up the sides. Freeze until firm, about 25 minutes.
Step 2Meanwhile, mash the bananas with the lemon juice in a large mixing bowl using a fork or potato masher. When the mixture is finely mashed, fold in the whipped heavy cream and vanilla extract. Mix until the mashed bananas are well dispersed throughout the cream.
Step 3Remove the pie crust from the freezer and spread 1/2 of the dulce de leche on the bottom of the crust evenly. Top with the whipped banana mixture. Transfer the remaining dulce de leche to a microwave-safe bowl and heat for 30 seconds at 100% power to loosen. Stir well and transfer the caramel to a zip-top bag with a corner snipped. Pipe the caramel on top of the cream in sweeping stripes. Garnish with hazelnuts and grated chocolate.
Step 4Freeze the pie uncovered for 2 hours. Cover with plastic wrap and freeze for an additional 4 hours or overnight before serving.
For easy serving, slice the pie using a large chef’s knife dipped in hot water and wiped dry.