Fluffy No-Bake Chocolate Banoffee Pie Recipe – A kicked-up variation of the traditional English dessert with creamy toffee, fresh bananas, and chocolate coffee crust!

1 1/2 cups crushed chocolate graham crackers (12-13 crackers)

6 tablespoons unsalted butter, melted

1 1/2 teaspoons instant coffee granules

2 1/2 cups heavy cream

2 teaspoons vanilla extract

2 – 13.4 ounce cans dulce de leche

1 teaspoon salt

4 ripe bananas, peeled and sliced

2 tablespoons chocolate syrup or fudge sauce

3 tablespoons toffee tidbits

Place the chocolate graham crackers in the food processor. Pulse into fine crumbs. Then pulse in the melted butter with the instant coffee granules and 1 pinch of salt.Dump the chocolate crumble in a standard 9 inch pie pan. Use your hands to press the crumbs flat again the bottom of the pan and evenly up the sides. Place the crust in the refrigerator for 1 hour to chill and set. (If in a hurry, place in the freezer.)Pour the cold heavy cream into the bowl of an electric stand mixer and add the vanilla extract. Using a whip attachment, beat the cream until it forms firm whipped cream. Scoop the whipped cream out of the mixer and place in a separate bowl. Then dump both cans of dulce de leche in the mixing bowl and beat until soft and fluffy. Add 1/2 of the whipped cream to the dulce de leche, and slowly mix it into the dulce de leche, until perfectly smooth. Place the remaining whipped cream in the refrigerator.Slice 1-2 bananas into rounds and lay them in a single layer on the bottom of the pie crust. Scoop the dulce de leche “toffee” filling into the crust and spread to the edges.Chill the pie for at least 2 hours to set. Then slice the remaining bananas. Top the pie with the remaining whipped cream, more bananas, chocolate sauce, and toffee bits. Chill until ready to serve.