Lightly butter an 8 - 9 inch tart pan (preferably with a removable bottom, or you can use a springform pan).

Melt the butter over low heat or in the microwave, cool.

In a food processor, add the graham crackers or Digestives Biscuits and pulse until you have a fine crumb. Alternatively, place the crackers in a zipper plastic bag and bash away or roll with a rolling pin.

Pour the cooled, melted butter into the processor and mix until well combined with the cracker crumbs.

Transfer to the buttered tart pan, pressing down evenly across the bottom and up the sides.

Place the tart pan into the refrigerator for at least 15 - 30 minutes to allow the shell to firm up.

Once the shell is ready, spoon the dulce de leche and spread evenly.

Top the dulce de leche with sliced bananas that have been lightly tossed with lemon juice to prevent them from discoloring. Two large bananas should evenly cover the dulce de leche. If you desire a more banana flavor, add up to 2 more sliced Bananas.

Place pie in the refrigerator to keep cool while you make the whipped cream.

In a mixer, add the whipping cream, start off on low, then increase the speed to medium, whipping until soft peaks form.

If you are using the sweetened coffee to flavor the cream, fold in to swirl it into the cream.

Now all you need to do is add the whipped cream over the bananas, and top off with a dusting of cocoa powder and grated or curled chocolate if desired.

Keep in the fridge until ready to serve.