Banana Dulce de Leche Pie

Yield: 1 9 inch pie

Prep Time: 20 minutes

Cook: 20 minutes

Banana Dulce de Leche Pie has an easy graham cracker crust topped with dulce de leche, bananas, a cream filling and is topped with cinnamon whipped cream.

Banana Dulce de Leche Pie - Out of this world!!

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 😉

Banana Dulce de Leche Pie

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.

Banana Dulce de Leche 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!

Banana Dulce de Leche Pie

Banana Dulce de Leche Pie

Banana Dulce de Leche Pie

Banana Dulce de Leche Pie has an easy graham cracker crust topped with dulce de leche, bananas, a cream filling and is topped with cinnamon whipped cream.
Prep Time 20 minutes
Cook Time 20 minutes
Chill time 6 hours
Total Time 40 minutes
Servings 9 servings



  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. Cool completely on a wire rack. Refrigerate while preparing filling.
  4. For the filling: In a medium heatproof bowl, whisk together sugar, flour, cornstarch, salt and eggs until very smooth.
  5. 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.
  6. Remove from heat and stir in butter and vanilla.
  7. 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.
  8. 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.
  9. Spread over chilled pie. Drizzle with dulce de leche. You may need to microwave it until warmed and pourable before drizzling.
  10. 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.

Recipe Notes

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.

4 Responses to “Banana Dulce de Leche Pie”

  1. #
    Dani Mendocha | Styled Variety — November 16, 2015 at 7:39 pm

    This pie looks so delish! 🙂

    Dani |

  2. #
    Jasmine — June 20, 2016 at 5:30 am

    Hi Tessa! This recipe looks wonderful. I’m thinking of making this but not putting the whipped cream and instead replacing the dulce de leche with a cinnamon glaze. What do you think? I know that the pie will probably be a lot less taller so I would have to reduce the size of the crust right? By how much do you think I should reduce it?

  3. #
    Miki — April 8, 2017 at 3:46 pm

    I made this pie today, and it is awesome, delicious.

  4. #
    Nael — September 14, 2017 at 9:46 am

    Wait your reciepy

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!


As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More