Dulce de Leche Banana Cream Pie

This was amazing. I just have to figure out how to stabilize the dulce de leche because it ended up making the pie a runny mess, which is why I don't have a photo. But it was a delicious runny mess. I used the Dorie Greenspan recipe for pastry cream with an extra teaspoon of vanilla (I did use a vanilla bean as well), almost a 1/4 tsp of cinnamon and a pinch of nutmeg and lightened it a bit with sweetened whipped cream after it had cooled. I made the dulce de leche in the oven using David Labovitz's brilliant method and made the trusty Smitten Kitchen all butter crust. I layered the dulce de leche, bananas (thinly sliced), and pastry cream twice. Oh my, it may be my new favorite pie, and I don't usually get excited about banana cream. So if you have any ideas on how to stabilize the dulce de leche, let me know.