Dulce De Leche Banana Cream Pie
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Salt2 tbsps
Powdered Sugar2 tsps
Ground Cinnamon1 cup
Heavy Whipping Cream3 medium
Banana (sliced)Directions:
1
Watch how to make this recipe
2
For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground
3
Add the peanuts and salt to the crumb mixture and process until finely ground
4
Add the melted butter and pulse until combined
5
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
6
Refrigerate for 10 to 20 minutes to solidify the butter
7
For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps
8
Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter
9
Add the cream and whip to soft peaks
10
To assemble the pie: Spread the dulce de leche on top of the chilled crust
11
Top with the sliced bananas, forming 2 layers if necessary
12
Pour the whipped cream on top and spread evenly to completely cover the banana layer
13
Refrigerate and chill until set, about 2 hours
14
To serve, top the pie with a 1-inch border of the remaining chopped peanuts
15
Warm the remaining dulce de leche in the microwave or on the stovetop until melted
16
Drizzle the dulce de leche on top of the pie and serve