1.5 cup graham crackers, crushed
8 tbsps unsalted butter, at room temperature
1/4 cup granulated sugar
1 14oz can sweetened condensed milk
3 ripe bananas, sliced 1/4 inch thick
8 oz cream cheese, at room temperature
4 tbsps butter, unsalted and at room temperature
4 tbsps peanut butter
2 cups heavy cream
4 tbsps powdered sugar
Assemble the crust: combine graham crackers crumbs, sugar, and first 8 oz softened butter in a bowl. When crumbs stick together when pinched, press into a 9-inch glass pie pan. Press firmly into both bottom and up sides. Refrigerate for at least 20 minutes to firm up.
Prepare Dulce de leche: stir contents of can of sweetened condensed milk in a saucepan on medium heat until thickened and caramelized, about 45 minutes. Avoid burning your dulce de leche with near constant stirring.*
Cream filling: In the mixing bowl of a stand mixer, beat cream cheese, butter, and peanut butter on medium until smooth. Add powdered sugar, mix carefully until just combined. Slowly pour in heavy cream and turn mixer up to whip for 30 seconds until cream forms soft peaks.
Assemble pie: Spread 1 cup of dulce de leche into bottom of prepared pie crust. Add sliced bananas, forming two overlapping layers. Cover bananas with whipped topping. Drizzle extra dulce de leche over top of pie (microwave for a few seconds to thin). Chill, uncovered, for 2 hours.