Banoffee Pie with Honeycomb

1. Make the Pie Shell: Preheat the oven to 350°F. In the bowl of a food processor, pulse the graham crackers into fine crumbs. Melt the butter, add it to the food processor and pulse to combine it with the graham cracker crumbs.

2. Divide the mixture among three 5-inch pie pans and press it into each pan to form the shell.

3. Bake the pie shells on the middle rack of the oven for 12 minutes. Remove the shells from the oven and cool completely.

4. Make the Honeycomb: Line a baking sheet with parchment paper.

5. Pour the sugar into a medium saucepan and heat it on medium. When the sugar begins to melt around the edge, use a spoon to carefully stir it to the center of the pan until all the sugar has melted and is golden brown.

6. Add the honey and let it melt into the sugar. Remove the pan from the heat and quickly stir in the baking soda. The mixture will immediately begin to bubble up, so you have to work quickly before it hardens. Pour the mixture onto the parchment paper and let it set completely, 20 to 30 minutes.

7. Break the honeycomb into smaller pieces.

8. Make the Banana Dulce De Leche Filling: Spread the dulce de leche in the pie shells. Slice the bananas and arrange them on top. Beat the whipping cream until fluffy and then spoon some onto each pie.

9. Chop the chocolate and sprinkle it over the pies together with the honeycomb bits.