Banana-Dulce de Leche Pie (Banana-Caramel Pie) Recipe - Allrecipes.com
Banana-Dulce de Leche Pie (Banana-Caramel Pie) Recipe
  • READY IN 4+ hrs

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

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    4 hrs 20 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  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.
  4. Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2007

I make a very similar recipe, and you can buy the condensed milk already caramalized in the can in the mexican/latin foods section in most grocery stores. MUCH MUCH easier this way! I whip one of these pies up in no time this way.

 
Most Helpful Critical Review
Aug 26, 2007

So the final product wasn't too bad, but making it became a disaster! I followed the directions and put the condensed milk in a sauce pan and filled it with water half way up the can and boiled it for 3 hrs...well I ended up with half a can of dark carmel (over cooked) and half a can condensed milk. I tried putting it all in a saucepan and mixing it all together and that worked somewhat. It was burned in some places, but I still served it! Everyone said it tasted fine, but it could have been better, my suggestion...boil can in water with can completely submerged, and only boil for 2-2and 1/2 hrs. That might work better.

 

54 Ratings

Sep 17, 2007

A similar recipe is known as Banoffi (or Banoffee) pie in the UK and was reputedly created at the Hungry Monk restaurant in Jevington, East Sussex in 1971. Their recipe requires the condensed milk to be boiled fully submerged for 5 hours. Originally it was served on a pastry crust. However I use digestive biscuits crushed and mixed with butter for the base, which I assume is similar to the graham base in US, but I don't cook this - simply cool in fridge before topping with the dulce and bananas. 3/4 pint cream is whipped with 1tsp sugar and 1/2tsp instant coffee. p.s. in UK pre-made dulce de leche is now available by the maker of a popular brand of condensed milk.

 
Sep 05, 2007

Great easy recipe! I submerged the can in boiling water and kept the can covered with water the whole 3 hours and it came out perfect!

 
Sep 15, 2008

This is a great easy recipe, lay the unopened can on its side and boil for 3 hours, turns out perfect.

 
May 12, 2008

This pie was very good. If you can't stand the clattering sound of the can boiling, lay it on its side. Next time, I'll use two cans of condensed milk because the caramel was everybody's favorite part.

 
Oct 16, 2007

After reading another review, I flipped my can over every time I added more water to my pot. Very good and very rich!

 
Feb 04, 2011

This was very good . Made it for a crowd of 90.

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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