Dulce De Leche Banana Cream Pie
- Ready In:
- 2hrs 50mins
- Ingredients:
- 11
- Yields:
-
1 9-inch pie
- Serves:
- 8
ingredients
-
Crust
- 5 ounces goya maria bolachas or 5 ounces graham crackers
- 1⁄2 cup roasted unsalted peanuts, plus 1/2 cup chopped, for garnish
- 1⁄8 teaspoon salt
- 8 tablespoons unsalted butter, melted
-
Cream Filling
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons powdered sugar
- 2 teaspoons ground cinnamon
- 1 cup heavy whipping cream
- 1 cup dulce de leche, plus extra for decorating (recommend Nestle La Lechera Dulce de Leche)
- 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.
- 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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