Banana Cream Pie Dulce De Leche From Scratch Recipes

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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.

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.

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 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

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 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.

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

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Chill for at least 30 minutes. Cover with a sheet of parchment paper and top with pie weights. Bake for 20 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden brown. Let cool completely. Make the pastry cream: combine the cream, milk, sugar, salt, and vanilla in a medium pot set over medium-high heat.
From jamesbeard.org


BANANA DULCE DE LECHE NO-CHURN ICE CREAM CAKE – THE PIE THAT …
2021-08-13 Dollop about 1/3 cup dulce de leche on the cookies and gently spread in an even layer. Top with another layer of cookies. Repeat steps 6-8, ending with a layer of banana cream. Fold plastic wrap gently over the top and place in the freezer a minimum of 6 hours. When you are ready to serve, invert on a serving platter. If cake is slow to release ...
From thepiethatbinds.com


BANANA DULCE DE LECHE PIE | IMPERIAL SUGAR - RECIPES
Preheat oven to 350°F. 1. In the bowl of a food processor pulse graham crackers and sugar until finely ground. Add butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. 2.
From imperialsugar.com


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