Dulce de Leche Banana Pie

Good morning! Hope you had a great weekend.

Last Thursday when I saw Laury’s Chocolate Banana Pudding Pie, I knew I had to try it. I never used silken tofu before and didn’t know what it was. When I saw there was no silken tofu at the supermarket, I thought maybe dessert tofu would work.

It didn’t. I ended up with chocolate water more than chocolate pudding. And then I had the good idea to look up what silken tofu was. I didn’t see it in the tofu section because it is in the nut milk section! I’ll try again sometime ;-).

Still, I had already made the graham cracker crust. After crushing the crackers with a potato masher and killing my arm, I didn’t want it to go to waste. So I decided to make one of my favorite desserts. One of the only extra-sweet dessert I like.

Because I love caramel. And dulce de leche is the best caramel. I took a can of Eagle Brand and waited to make my pie. For 3 hours.

Print recipe

Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/3 cup Earth Balance OR butter, melted
• 1 banana for a regular pie OR 2 bananas for a deep dish pie
• 1 can (300 ml) sweetened condensed milk
• Whipped cream (homemade or store-bought)

Directions: Bring a large pot of water to a boil. Remove the label from the can of condensed milk. Add it to the boiling water (the water should go over the can), reduce heat and cover. Cook for 3 hours. Check from time to time that the water is still over the can. If it gets too low, add boiling water. After 3 hours, remove from the pot and let the can cool.

Preheat oven to 350°F. Add melted butter to crushed graham crackers and mix until completely coated. Press the mixture into a pie pan (you will get a thicker crust with a regular pie dish and a thinner crust with a deep pie dish). Bake for 8 minutes or until golden.

When the condensed milk is cool enough for you to touch the can, open carefully and stir. Slice banana(s) and place them on the crust. Cover with the dulce de leche and place in the fridge to set.
Serve with whipped cream.

Serves 6-8

This pie is very sweet. The whipped cream is a necessity ;-). Some people add it to the whole pie before serving but I prefer to add it to each serving since it lasts for days. A small slice is enough for me!
If you love dulce de leche and never tried it in a pie, you have to!

I prefer crushing my own graham crackers than using crumbs because I like that there are a couple bigger pieces of cracker in the crust. A potato masher works well. Or in a plastic (ziploc) bag and crush with your hands! I actually prefer the ziploc method but didn’t have any!
I cover the pie with a second pie dish in the fridge.

Have a great week!