DULCE DE LECHE BANANA CREAM PIE
Provided by Marcela Valladolid
Categories dessert
Time 2h40m
Yield 1 (9-inch) pie
Number Of Ingredients 11
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)
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
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
BANANA AND DULCE DE LECHE PIE
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
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
CHOCOLATE CARAMEL CRUNCH PIE
Provided by Giada De Laurentiis
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
- Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
- Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.
DULCE DE LECHE PIE
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 CREAM PIE
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
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 CREAM DESSERT
Who doesn't love Dulce de Leche? The stuff is wonderful and when it's married to whipped cream and bananas it's even more addicting. Dulce de Leche is also very easy to make. There are several good methods here on Recipezaar such as this slow cooker method Recipe #413493, or this oven method Recipe #260051, or the method used here. This dessert is similar to the Scottish Banoffee Pie (or cake).
Provided by Stoblogger
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Remove the label from UNOPENED can of sweetened condensed milk, place it in a sauce pot, cover the can completely with water and boil for a minimum of two hours with a lid on the pot. Check from time to time and add water as needed to keep the can completely covered with boiling water.
- DO NOT OPEN THE HOT CAN!
- After boiling for a minimum of two hours, remove the pot from heat and place it in the sink, add cold water to the pot to stop the boiling process. Let the tap run so the hot water spills out of the pan and is replaced with cold tap water. Leave the can to cool.
- Whip the cream in a chilled bowl until it is light and fluffy. Set in refrigerator.
- When the can is cool enough to handle, carefully open and spread the Dulce de Leche over the bottom of the crust.
- Add a layer of sliced bananas over the Dulce de Leche.
- Then spread on a layer of whipped cream -- then another layer of sliced bananas. Then add the final layer of whipped cream.
- Dust the top with cocoa powder, chocolate curls, or crushed toffee.
- This is very rich and will serve several people--but you might not want to share! It's that good.
Nutrition Facts : Calories 295.7, Fat 15.6, SaturatedFat 9.7, Cholesterol 57.6, Sodium 77, Carbohydrate 36.1, Fiber 0.9, Sugar 31.2, Protein 4.9
DULCE DE LECHE BANANA CREAM PIE
Saw this made on Marcela Valladolid's Mexican Made Easy and drooled the whole time! This is an amazing Mexican fusion for an old American favorite! (Cooking time is chill time)
Provided by MindyP679
Categories Pie
Time 2h50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 11
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.
- 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.
Nutrition Facts : Calories 401, Fat 37.4, SaturatedFat 21.1, Cholesterol 102.2, Sodium 96.6, Carbohydrate 15.6, Fiber 2.1, Sugar 8.2, Protein 4.3
DULCE DE LECHE BANANA PIE
Dessert for banana and dulce de leche lovers!
Provided by Veronica
Categories Desserts Pies No-Bake Pie Recipes
Time 8h20m
Yield 10
Number Of Ingredients 8
Steps:
- Combine dulce de leche and cream cheese in a large mixing bowl; beat with an electric mixer until evenly combined. Set aside; clean mixer beaters.
- Combine 1/2 cup heavy cream and instant pudding in a medium bowl. Beat with the electric mixer on high speed until thick. Fold into the dulce de leche mixture.
- Spread 1/2 of the filling evenly inside graham cracker crust. Arrange banana slices on top. Pour remaining filling over the bananas, spreading evenly.
- Pour remaining heavy cream, confectioners' sugar, and vanilla extract into a large bowl. Whip with clean beaters until soft peaks form. Dollop over the pie. Cover pie and chill before serving, 8 hours to overnight.
Nutrition Facts : Calories 698.8 calories, Carbohydrate 90.8 g, Cholesterol 99.6 mg, Fat 35.4 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 17.2 g, Sodium 577.2 mg, Sugar 63.6 g
BANOFFEE PIE
With generous layers of dulce de leche, bananas and whipped cream, this dazzling pie is not for the faint of heart. The banoffee or banoffi pie, a mash-up of banana and toffee, was created in 1971 by the chef Ian Dowding and Nigel MacKenzie, the owner of the Hungry Monk, a now-closed restaurant in Sussex, England. The original recipe called for a traditional pie crust, homemade dulce de leche and coffee-flavored whipped cream, but we've simplified it for the home cook by using a graham cracker crust, store-bought dulce de leche and plain whipped cream. If you like, you could add a teaspoon of instant coffee granules to the whipped cream.
Provided by Margaux Laskey
Categories pies and tarts, dessert
Time 30m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature for 30 minutes, or cover with plastic wrap and refrigerate up to 2 days.
- Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.
- Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.
- To serve, sprinkle the pie with chocolate shavings or fresh coffee grounds, if desired. Store leftover pie in the refrigerator, covered, for up to 5 days. The whipped cream may lose some height, but the pie will be no less delicious.
DULCE DE LECHE BANANA CREAM PIE
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
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 EMPANADAS WITH WALNUTS
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
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
BANANA CARAMEL PIE
This is one of the most interesting desserts I have made. This is rich and sweet and will go a long way as you can't eat too much of it!
Provided by Bokenpop aka Mad
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 9
Steps:
- CRUST:.
- Combine all ingredients, press into a pie dish and chill.
- FILLING:.
- Dip banana in lemon juice.
- Slice bananas over crust.
- Beat coffee, salt and caramel together.
- Spread caramel over bananas.
- TOPPING:.
- Decorate with stiffly whipped cream, if desired.
Nutrition Facts : Calories 2732.1, Fat 134.7, SaturatedFat 91.7, Cholesterol 326.5, Sodium 1711.1, Carbohydrate 354.6, Fiber 13.7, Sugar 268.9, Protein 44.6
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