Best 10 Dulce De Leche Banana Pie Recipes

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Let's delve into the realm of dessert and explore the art of creating a delightful dulce de leche banana pie, a symphony of flavors that captivates taste buds and leaves you craving for more. This article will guide you through the steps of crafting this delectable treat, revealing the secrets to a perfect crust, a velvety dulce de leche filling, and a luscious banana layer that blends together in perfect harmony. Whether you're a seasoned baker or just starting your culinary journey, prepare to embark on a sweet adventure, transforming simple ingredients into an extraordinary dessert that will impress your family and friends.

Let's cook with our recipes!

DULCE DE LECHE BANANA CREAM PIE



Dulce de Leche Banana Cream Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 2h40m

Yield 1 (9-inch) pie

Number Of Ingredients 11

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
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

Steps:

  • 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.

BANANA-DULCE DE LECHE PIE (BANANA-CARAMEL PIE)



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

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

Provided by Maria Padin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h20m

Yield 8

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 518.7 calories, Carbohydrate 51.4 g, Cholesterol 108.3 mg, Fat 33.5 g, Fiber 1.8 g, Protein 6.3 g, SaturatedFat 20.5 g, Sodium 225.1 mg, Sugar 39.1 g

DULCE DE LECHE BANANA CREAM PIE



Dulce de Leche Banana Cream Pie image

I created this decadent but not-too-sweet banana cream pie for a holiday family potluck. It has a delicious almond flour crust that lends a wonderful nutty taste without the stress of baking a traditional pie crust. It got rave reviews from some of the best cooks I know! Serve with coffee or black tea.

Provided by NutritionJunkie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Banana Pie Recipes

Time 6h25m

Yield 12

Number Of Ingredients 19

1 (14 ounce) can sweetened condensed milk
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup melted butter
1 tablespoon agave nectar
1 teaspoon vanilla extract
3 cups whole milk
4 egg yolks
⅔ cup white sugar
¼ cup cornstarch
½ teaspoon sea salt
1 vanilla bean, halved lengthwise
2 ripe bananas, or more to taste, sliced
1 teaspoon unflavored gelatin
¼ cup cold water
1 cup heavy cream
1 tablespoon superfine sugar
½ teaspoon vanilla extract

Steps:

  • Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  • Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
  • Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
  • Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.
  • Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 46.2 g, Cholesterol 122.8 mg, Fat 25.2 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 11.1 g, Sodium 240.6 mg, Sugar 38.1 g

DULCE DE LECHE BANANA PIE



Dulce de Leche Banana Pie image

A flaky homemade pie crust complements a caramel and banana cream filling.

Provided by Old El Paso

Categories     Desserts

Time 1h5m

Yield 8

Number Of Ingredients 10

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.
  • Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.
  • In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
  • In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

DULCE DE LECHE PIE



Dulce de Leche Pie image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 8

2 cups graham cracker crumbs (16 crackers)
1/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
2 large bananas
2 cups heavy cream
1/4 cup confectioners' sugar
2 ounces good-quality semisweet dark chocolate

Steps:

  • For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes. Let cool completely before filling.
  • For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish. Cover the pan snugly with aluminum foil. Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish. Bake until a dark caramel color, 1 to 1 1/2 hours. Check occasionally to add more water to the pan as needed. The condensed milk will turn a nice brown caramel color. Carefully remove from the oven and let cool completely.
  • Whisk out any lumps until smooth and fill the prepared pie crust. Slice the bananas and arrange them on top of the dulce de leche caramel.
  • Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners' sugar and beat until the cream holds nice soft peaks. Refrigerate until ready to serve.
  • Grate the chocolate on top of the whipped cream just before serving.

DULCE DE LECHE BANANA EMPANADAS WITH WALNUTS



Dulce de Leche Banana Empanadas with Walnuts image

Dulce de leche, crushed walnuts and a mashed banana create the sweet stuffing of these oven-baked dessert empanadas.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 9

Number Of Ingredients 7

3 Tbsp. dulce de leche (sweetened milk caramel) plus 1 Tbsp. for drizzling
1 large banana, mashed
1/3 cup walnuts, crushed
1 ready-made pie crust dough
2 Tbsp. flour for dusting
1 egg, beaten
1/4 cup powdered sugar

Steps:

  • PREHEAT oven to 450° F and grease baking sheet.
  • MIX mashed banana, 3 tablespoons dulce de leche and walnuts in a small bowl.
  • ROLL out pie dough on a floured surface and extend with rolling pin to approximately 12-inches in diameter. Cut out 3-inch circles with cookie cutter or rim of a small bowl.
  • PLACE 1½ heaping tablespoons of dulce de leche mixture. Brush dough circle edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheet; brush with egg and prick a few holes with fork.
  • BAKE for 12-15 minutes or until golden. Sprinkle with sugar and drizzle with remaining dulce de leche.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DULCE DE LECHE BANANA CREAM PIE



Dulce De Leche Banana Cream Pie image

I am crazy about bananas! It is my favorite fruit for desserts, for snacks, for salads -- mmmm love em! This is a five ingredient recipe from All You Magazine and I don't want to lose it! ***Please note, this recipe is a little labor intensive - cooling time is not listed but pie should be refrigerated at least 2 hours. ***

Provided by kittycatmom

Categories     Pie

Time 2h50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

2 (14 ounce) cans sweetened condensed milk
9 inches pie crusts
3 medium bananas (21 oz. total, with skin on)
1 cup heavy cream
3 tablespoons sour cream

Steps:

  • Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.
  • Bake crust according to package directions. Cool on a wire rack.
  • Slice 2 bananas. Spread half of warm dulce de leche in crust; top with sliced bananas. Spread remaining dulce de leche over bananas. Chill until cold, at least 2 hours.
  • Just before serving, combine heavy cream and sour cream in a bowl. Whip, using a mixer on high speed, until soft peaks form. Spread over pie. Slice remaining banana and use to garnish pie. Cut pie into wedges and serve.

DULCE DE LECHE BANANA RUM PIE



Dulce de Leche Banana Rum Pie image

This decadent dessert pie is a sweet reminder of South America - a rich rum flavored banana-Bisquick™ mix custard baked and topped with whipped cream and dulce de leche milk caramel spread.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 10

Number Of Ingredients 11

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/3 cup Original Bisquick™ mix
1/4 cup sugar
3 tablespoons butter, melted
3 tablespoons dark rum
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
1 1/2 cups Cool Whip frozen whipped topping, thawed
1/2 cup dulce de leche milk caramel spread
4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
  • Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving

DULCE DE LECHE BANANA CREAM PIE



Dulce de Leche Banana Cream Pie image

A sweet reminder of South America that comes together fast if you use a store-bought crust and dulce de leche product. -Leisa Miller, Shellbrook, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 8 servings.

Number Of Ingredients 15

1 can (14 ounces) sweetened condensed milk
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold lard
3 to 4 tablespoons cold water
FILLING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
1/3 cup half-and-half cream
3 large egg yolks
1/4 teaspoon vanilla extract
2 medium bananas, sliced
2 cups heavy whipping cream, whipped

Steps:

  • For dulce de leche, pour sweetened condensed milk into a 9-in. deep-dish pie plate; cover with foil. Place pie plate in a large shallow pan; add 1 in. of hot water to larger pan. Bake at 425° for 1-1/2 hours or until caramel-colored. Whisk dulce de leche to blend; transfer to a bowl. Cool for 1 hour; cover and refrigerate until chilled., In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add water, tossing with a fork, until dough holds together when pressed. Form dough into a disk; wrap in plastic. Refrigerate for 1 hour or until easy to handle., For filling, in a small heavy saucepan, combine the sugar, flour and salt. Whisk in milk and cream until smooth. Cook and stir over medium heat until thickened and bubbly; cook 2 minutes longer. Remove from the heat. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. , Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until chilled., Roll out dough on a lightly floured surface to 1/8-in.-thick circle. Transfer to a 9-in. pie plate, trimming to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 12-15 minutes or until lightly browned. Remove foil and weights; bake 3-5 minutes longer or until crust is golden brown. Cool on a wire rack., To serve, spoon dulce de leche into crust. Layer with bananas and filling; top with whipped cream.

Nutrition Facts : Calories 697 calories, Fat 43g fat (23g saturated fat), Cholesterol 195mg cholesterol, Sodium 328mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 1g fiber), Protein 10g protein.

BANANA AND DULCE DE LECHE PIE



Banana and Dulce De Leche Pie image

This is a great dessert for any occasion. Everybody loves it. You can use commercial caramel ice cream topping instead of the sweetened condensed milk.

Provided by Mapaf

Categories     Pie

Time 3h30m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
8 ounces graham cracker crumbs
1/2 cup butter, melted
4 bananas, sliced
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Steps:

  • Put the unopened can of sweetened condensed milk in a sauce pan, and cover with water. Boil for 3 hours. Make sure there is always water in the pan. Remove can from heat and let cool.
  • Preheat oven at 350°F.
  • Mix graham cracker crumbs and melted butter until well blended.
  • Press mixture into a 9 inch pie plate and bake 10-15 minutes or until lightly browned.
  • Open can and pour half of the dulce de leche over pie crust. Cover with a layer of sliced bananas, then cover with the other half of the dulce de leche and finally put another layer of sliced bananas.
  • Whip the cream with the powder sugar and vanilla extract. Spoon it on top of bananas. Refrigerate before serving.

Nutrition Facts : Calories 398.4, Fat 23.6, SaturatedFat 13.9, Cholesterol 72.3, Sodium 223.5, Carbohydrate 43.8, Fiber 1.6, Sugar 30.1, Protein 5

Tips:

  • To make sure the pie crust is flaky and golden brown, use a combination of butter and shortening in the dough. You can also use a food processor to make the dough, which will help keep it cold and flaky.
  • For a creamier filling, use a combination of cream cheese and whipped cream. If you are using a store-bought whipped cream, be sure to whip it until stiff peaks form.
  • To prevent the bananas from browning, toss them in a little bit of lemon juice before adding them to the pie.
  • To make the dulce de leche topping, you can either use a store-bought product or make your own. To make your own, simply simmer a can of sweetened condensed milk in a saucepan for about 2 hours, or until it has thickened and turned a golden brown color.
  • For a more decadent pie, you can add a layer of chocolate chips or chopped nuts to the filling.

Conclusion:

This dulce de leche banana pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, flaky crust, and sweet topping, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this dulce de leche banana pie a try. You won't be disappointed!

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