In a medium bowl, combine the melted butter and the graham cracker crumbs. Stir until the crumbs are fully coated and the mixture has the consistency of wet sand.

Firmly press the mixture into the tart pan. Place the tart pan on a baking sheet and then transfer to the refrigerator to chill.

Meanwhile, combine the butter and the sugar in a small saucepan over medium-low heat. Stir until the sugar has dissolved and then add the dulce de leche and salt.

Bring the mixture to a boil, stirring constantly. Let cook for 5 minutes, until there are large bubbles and the mixture has slightly thickened.

Remove the mixture from the heat and let cool for 5 minutes.

Add the bananas to the caramel mixture, stirring until they’re fully coated.

Pour the banana caramel filling into the crust, using a spatula to spread the filling into an even layer.

Return the pie to the refrigerator to set (30-60 minutes).

When you’re ready to serve the pie, whip or beat the heavy cream to soft peaks.

Spread the whipped cream over the banana caramel filling.

Place the stencil on top of the whipped cream and gently sift the cocoa powder over it to make the Simba design.

Carefully remove the stencil and enjoy.