Preheat oven to 180'C (350'F). You can use store bought caramel sauce/dulche de leche for this recipe, I personally prefer to use homemade caramel sauce.
Lets start by making caramel sauce. Melt butter over medium heat, then add in brown sugar. Stir and cook them until foamy (bubbly) like this
Slowly pour evaporated milk
Stir well. Turn heat to low
Stir continuously until your sauce thickened and amber colored. It takes me about 30mins of stirring. Let it cool before use
This is how it looks like after your sauce cool down. Set aside
Time to make the crust
Cut butter into small cubes
Place flour, powdered sugar, salt, butter in food processor. Of course you can do this without FP, just mush it down w/ spatula to mix them. Use room temp butter (but not too soft) if you dont use FP
Give them a pulse, mix them until all blended
It might look crumbly, but if you pinch between your fingers it would hold together like this
Dump your dough to pie/tart tin. I use 9 inch tart tin. Using fingertips, press evenly the dough onto the tin. Use back of the spoon to smooth the surface
Prick the bottom of the crust with a fork. This will prevent the crust from puffing up while it bakes. Then cover with plastic wrap and put it in the freezer for 15 mins
After 15 mins, take out from freezer and bake them for about 25-30 minutes
Or until golden brown like that. Wait until cool before use
Beat whipping cream until stiff peak. If you want to have a sweeter dessert, you can add 2tbps of sugar to whipping cream then beat it until stiff peak
Lets assemble our pie!
Take your crust and spread caramel sauce evenly over cooled crust
Top with sliced bananas
Sprinkle cocoa powder. Put as much or as little as you desire
Spread whipped cream over bananas
Dust them with cocoa powder.
And its done. Easy.