14 graham crackers
8 tbsp. unsalted butter, melted
1/3 c. plus 2 Tbsp dulce de leche, plus more for serving
3 large ripe bananas
2 c. heavy cream, cold
1 tsp. pure vanilla extract
1/4 c. toasted hazelnuts, roughly chopped
Chocolate curls, for serving
- In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom.
- Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche.
- Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days.
- When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.