Completely submerge a can of sweetened condensed milk in a pot of water (at least by two inches) and place over medium high heat. Bring the water to a boil and then turn it down to a simmer. Simmer for 2 hours. Make sure to have the can submerged in water throughout this process.

Meanwhile, prepare the crust by combing the finely crushed graham cracker crumbs with the melted butter. Mix to combine and pour the mixture into the pie tin. Press the crumb down firmly to create an evenly thick crust and edge. A measuring cup is a great tool to help press down the crust.

Place the crust into the refrigerator for on hour.

After two hours, take the can out of the pot and let it cool. Pour the toffee into the prepared crust and spread out evenly. Slice the bananas and layer them evenly on top of the toffee.

Whip the chilled heavy cream with granulated sugar on medium speed until soft peaks form. Top the pie with the whipped cream and serve!