Banana Dulce de Leche Pie
Yield: 1 9 inch pie
Prep Time: 20 minutes
Cook: 20 minutes
Tessa's Recipe Rundown...
Taste: Oh so much more flavorful than your typical banana pie!
Texture: Ridiculously rich, creamy, and smooth. The graham cracker crust adds just enough crunch to balance it out.
Ease: Honestly I think the hardest part of this recipe is cutting nice neat slices. Does slicing pie or cake stress anyone else out? I found popping the pie in the freezer for a bit before slicing makes it much easier. I also simplified the recipe by using a graham cracker crust instead of a pastry crust.
Appearance: Gorgeous! Garnishing with bananas and dulce de leche allows your guests to whet their appetite just by looking at the pie.
Pros: Pure deliciousness.
Cons: None, except once the pie is topped with whipped cream it needs to be served soon. Before that it should last in the fridge so you can prepare ahead!
Would I make this again? Oh yes. Maybe I’ll add a bit of chocolate next time 😉
With all the pies in the world sometimes banana seems a bit neglected.
I almost always forget about banana pie. I mean, pretty much all pie is delightful. Even savory! But some of the “classics” can be so overdone or so often done poorly that we forget how good they can actually be. Raise your hand if the idea of a cream pie only conjures up images of clowns smashing pies in their faces. Creepy. That’s why I had to toss in a little updated twist to your typical banana cream pie.
This recipe takes full advantage of the rich caramelized flavor of dulce de leche. It can now be found canned at nearly any grocery store in the Latin foods aisle or in the baking aisle. One of my all-time favorite flavor combinations is banana and dulce de leche so to have the two exist together in a pie is perfection. Mmm mm. I hope you’ll give the recipe a try soon!
HOW TO MAKE
Banana Dulce de Leche Pie
- 14 whole graham crackers
- 1 tablespoon Imperial Sugar Light Brown Sugar
- 7 tablespoons 3.5 oz unsalted butter, melted
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon fine salt
- 2 large eggs
- 2 cups whole milk
- 5 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 can 13.4 oz prepared dulce de leche
- 3 medium bananas sliced
- 1 cup heavy cream
- 2 tablespoons Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon ground cinnamon
- Dulce de leche for drizzling
- Preheat oven to 350°F.
- In the bowl of a food processor pulse graham crackers and sugar until finely ground. Add butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes.
- Cool completely on a wire rack. Refrigerate while preparing filling.
- For the filling: In a medium heatproof bowl, whisk together sugar, flour, cornstarch, salt and eggs until very smooth.
- In a medium saucepan, bring milk just to a boil. Gradually add hot milk to the egg mixture, whisking constantly. Return egg and milk mixture back to saucepan. Cook over medium heat, stirring constantly, until it begins to boil and thickens.
- Remove from heat and stir in butter and vanilla.
- Spread dulce de leche on top of the chilled curst. Spread banana slices over dulce de leche in an even layer. Spoon the hot cream mixture over bananas. Cover with plastic wrap and refrigerate until completely set, at least 6 hours.
- For the topping: Before serving, place cream in a bowl and whip with an electric mixer fitted with the whisk attachment. Whip until thickened, then add in powdered sugar and cinnamon. Continue whipping until stiff peaks form.
- Spread over chilled pie. Drizzle with dulce de leche. You may need to microwave it until warmed and pourable before drizzling.
- Serve cold the day the pie is topped with whipped cream. To make cutting slices easier, pop the pie in the freezer for 30 minutes before serving.
This pie must chill for 6+ hours.
This post was written by me on behalf of Imperial Sugar. All text, photos, and opinions provided are my own.
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