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Dulce de Leche Banana Cream Pie

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

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.

2 of 2

Dulce de Leche Banana Cream Pie (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.