Dulce de Leche Banana Cream Pie Recipe

Dulce de Leche Banana Cream Pie Recipe photo by Taste of Home

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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

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Dulce de Leche Banana Cream Pie Recipe

Prep: 1-3/4 hours + chilling Bake: 15 min. + cooling

Yield: 8 Servings

90 15 105

Ingredients

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 egg yolks
1/4 teaspoon vanilla extract
2 medium bananas, sliced
2 cups heavy whipping cream, whipped

Directions

For dulce de leche, our 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 wrap. 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 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. Yield: 8 servings.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Nutritional Facts 1 piece equals 697 calories, 43 g fat (23 g saturated fat), 195 mg cholesterol, 328 mg sodium, 69 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Dulce de Leche Banana Cream Pie in Taste of Home June/July 2012, p63

Banana Basics

Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.