Banana-Dulce de Leche Pie (Banana-Caramel Pie)

Slow cooking turns sweetened condensed milk into a sensational caramel-flavored sauce that's popular in Latin American cooking. Combine it with sliced bananas in a graham cracker pie crust and top with whipped cream to enjoy a dreamy dessert.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 519 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• 2 tablespoons confectioners' sugar
• 4 bananas
• 1 ½ cups whipping cream

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.

Step 5

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.

Step 6

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.