DULCE DE LECHE BANANA PIE
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
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.
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
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
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-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 Mexican Recipes
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-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 Mexican Recipes
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
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
EASY BANANA CARAMEL PIE -ONLY 5 INGREDIENTS!!
This is so simple and easy. It is a huge hit with our families and is always requested at family gatherings. I usually keep a couple of cans of boiled condensed milk in my fridge around the holidays for last minute pies! The banana and caramel combo will melt in your mouth!
Provided by ItalianDiva40
Categories Dessert
Time 25m
Yield 2 PIES, 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Remove paper from cans and submerge in saucepan with enough water to cover cans by at least 2 inches. Boil for 2 1/2 hours. Remove from water with tongs and let cool. (can be boiled ahead of time and stored in fridge.).
- pierce pie shells with fork along bottom and sides.
- bake pie shells for 10 mins or until light brown.
- slice bananas to desired thickness.
- place bananas in a large bowl and toss with lemon juice. (this will keep them from turning brown).
- using a slotted spoon place an even amount of bananas into each pie shell, carefully allowing some of the excess lemon juice to drain off.
- add 1 can of caramelized milk to each banana pie and smooth over bananas. (tip- if caramel is too thick, empty it into glass dish and microwave for 1 minute until soft before adding to pies.).
- top with whip cream and enjoy!
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.
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 Mexican Recipes
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-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 Mexican Recipes
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
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.
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