Dreamy Banoffee Pie

Anybody recognize this pie? Ever enjoyed a slice? 
If not, read on, and you'll know why you need to indulge in this British treat very soon.
Here's the thing. 
I love caramel. Like, more than chocolate. That's a lot.
And as my husband, Jay, knows by heart, I love desserts with contrast. Warm and cold, crunchy and creamy, sweet and salty....

This Banoffee Pie fits the bill perfectly and is such a lovely dessert to leave your family or dinner guests feeling completely spoiled {or maybe just yourself}.
Here is what makes it so dreamy:
*Short list of easy-to-find ingredients
*A can of dulce de leche {swoon} replaces making the caramel from condensed milk...timesaver ALERT
*No baking
*Not too sweet

Most Banoffee Pie recipes ask you to cook a can of condensed milk down till it turns into a golden, delightful caramel sauce. But, that can take some time. 
Nothing wrong with taking a shortcut, especially when it is a luscious shortcut like canned dulce de leche. You can easily find it in most grocery stores. The hard part is restraining yourself from diving in with a spoon, before you spread it onto your pie.

I didn't stray from Trish Deseine's recipe from her book "Caramel" 
 - other than to buy the dulce de leche rather than make it. If you would like to make it, I like David Lebovitz' method. 
If you have the time, go for it!

This pie is heavenly.
Next time I may play around and sprinkle salt on top of the caramel layer and add a bit of espresso powder to the whip cream topping. Whatcha think?

Banoffee Pie
Serves 8

adapted from Caramel

1 14-ounce can of dulce de leche
5 ounces graham crackers, crushed fine
1/3 cup salted butter, melted
3 bananas, ripe, sliced in rounds
2 tablespoons mascarpone cheese, softened
1 1/4 cups heavy cream, whipped
Cocoa powder, sifted

Place the crushed graham crackers in a bowl and mix in melted butter well. Place the graham cracker mixture into the bottom of an 8-inch tart pan with removable bottom. Press evenly and firmly across the bottom of the pan. Set pan in the refrigerator.

If your dulce de leche is very thick, microwave in a glass bowl or measuring cup, just until is it warm and a bit looser. Stir well and set aside.

Whip cream to a medium peak {watch it, don't go too stiff} and then gently stir in mascarpone till combined.

Arrange the banana slices across the bottom of the tart and spread the dulce de leche over evenly. Cover with the whipped cream and smooth top with a spatula {I like my little off-set spatula} and use a small sifter to top with cocoa powder. Refrigerate for at least one hour before serving.

{P.S. - If you don't want to buy mascarpone or can't find it, no worries, just leave it out}