In a large pot fully submerge an unopened sealed can of sweetened condensed milk with the label removed. Boil for 3 hours. Add water as needed to keep the can fully submerged, and be sure to check the water levels regularly. Note that if the pan boils dry the can could explode, so take care to keep checking the water levels over the 3 hours.

In a pie plate combine the graham cracker crumbs, ⅓ cup of sugar, and melted butter. Stir to combine and then use the back of a spoon to press them into the pie dish evenly on the bottom and sides to form a pie crust. Bake the pie crust at 375 F for 7 minutes.

Add the sweetened condensed milk that's been boiled into toffee to the pie crust in an even layer.

Add a layer of banana slices on top of the caramel layer.

To whip the cream place it in the bowl of stand mixer fitted with the whisk attachment and beat on high until soft peaks form. Add 2 tablespoon of sugar and vanilla and beat until stiff peaks form. Add the whipped cream on top of the bananas.

Sprinkle the grated chocolate on top of the pie. Enjoy.