Banana-Dulce de Leche Pie (Banana-Caramel Pie) recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 1 (14 ounce) can sweetened condensed milk 1 cup graham cracker crumbs ½ cup butter, melted 4 bananas 1 ½ cups whipping cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract
Nutrition Info
- 518.7 caloriescarbohydrate: 51.4 gcholesterol: 108.3 mgfat: 33.5 gfiber: 1.8 gprotein: 6.3 gsaturatedFat: 20.5 gservingSize: -sodium: 225.1 mgsugar: 39.1 gtransFat: : -unsaturatedFat: : -
Directions Banana-Dulce de Leche Pie (Banana-Caramel Pie)
Directions
-
To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.
Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.
Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract, continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.