Photo: Dulce de Leche Banana Cream Pie Recipe
Ingredients
Crust:
- 1 (5-ounce) package Maria crackers (about 41 crackers), or graham crackers
- 1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, for garnish
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, melted
Cream Filling:
- 4 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons powdered sugar
- 2 teaspoons ground cinnamon
- 1 cup heavy whipping cream
- 1 cup store-bought dulce de leche (recommended: Nestle La Lechera Dulce de Leche), plus extra for decorating
- 3 medium bananas, sliced
Directions
For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.
For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.
To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.
To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.
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By Kathryn711
American Canyon, Ca
on May 22, 2013
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Easy to make and yummy! I think my favorite part was the bananas, no maybe the crust, no it think it was... MY SECOND PIECE!
By KarolinaCast
on April 08, 2013
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I have to say, so so delicious ! Made few changes though. Couldn't find Dulce De Leche at my local supermarket so I made it myself. Preheat oven to 425F, place contents of one can of sweetened condensed milk in a oven proof dish, and place it in another larger dish with boiling water that would cover 3/4 of it. Bake for 60 to 90 minutes, checking for water level every 30 minutes. I baked mine for 90 minutes as I got more caramel like thickness and color. It came out with lumps but all you need to do is whisk it for 30 seconds and it'll become smooth any yummy. I also added lightly salted mixed nuts(didn't have only peanuts to the crust and a little almond extract. I have also added just a drop of almond extract to the whip topping and a tablespoon of dark spiced rum. Let me tell you, Oh Boy, this was the most delicious creme pie I have ever had !!!! Such a winner ! Thanks Marcela ♥
By Luly2
Chicago, IL
on February 22, 2013
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Simple to make and the sweetness is very subtle. I did have trouble with the crust as it got stuck to my dish and the filling wasn't as sturdy as I would have liked but none-the-less it tasted great. Will continue to make it until I reach the perfect texture.
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