Banoffee Pie

In the bowl of a food processor, blitz the graham crackers until finely ground. Add the sugar and melted butter and pulse until the graham cracker crumbs are moistened and clump together. (You can also place the crackers in a zip-top bag and use a rolling pin or a pot to crush them before stirring in the sugar and melted butter.)
Place crumbs in a 9 inch (23 cm) pie plate. Use the bottom of a measuring cup to press the crumbs firmly into an even layer in the bottom and up the sides of the pan. If using a glass pie plate, lift it up over your head to a light and let the light shine through to see if there are spots that need more crumbs. Freeze the pie crust for 15 minutes so the butter hardens.
Preheat oven to 350°F (180°C).
Bake crust until lightly browned, about 10 minutes. Remove from the oven and let cool completely before proceeding.

In a medium saucepan over medium heat, combine the butter and brown sugar. Stir occasionally, until the sugar dissolves, 3 to 5 minutes.
Pour in the condensed milk and heat until it starts to boil, thicken, and take on a little color, like a blond caramel, 5 to 7 minutes. Let the mixture bubble for 2 to 3 minutes more, stirring frequently—the bubbles will be slow at first, but then will be more frequent. Remove from the heat and stir in the salt.
Pour toffee filling into the graham cracker crust and let cool at room temperature for 30 minutes, then cover and move to the refrigerator to chill for at least 30 minutes or up to 3 days.
Peel and slice the bananas 1/2 inch (13 mm) thick. Arrange the banana slices on top of the filling.
In the bowl of a stand mixer fitted with the whip attachment (or using a large bowl and hand mixer), combine cream, peanut butter, confectioners’ sugar, and vanilla. Whip on medium-low speed until medium peaks form, 3 to 7 minutes, stopping to scrape the bowl occasionally.
☞ TESTER TIP: Don’t be tempted to speed up your mixer. The cream and peanut butter need to be whipped at a lower-than-normal speed to properly combine and aerate.
Dollop the cream on top of the bananas and smooth into an even layer. Use a spoon to drizzle the melted chocolate over the whipped cream. Refrigerate the pie, uncovered, until ready to serve.