Best Dulce De Leche Banana Rum Pie Recipes

DULCE DE LECHE BANANA CREAM PIE

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.

BANANA AND DULCE DE LECHE PIE

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.

DULCE DE LECHE BANANA PIE

Steps:

• 1. Heat oven to 450 degrees. Roll out your favorite pie crust and transfer to 9" pie plate. Be careful not to stretch dough. Fold and roll edge under, even with plate: flute edge. Prick bottom and side of dough generously with fork. Bake 9-12 minutes or until light golden brown. Cool completely, about 30 minutes.
• 2. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge and halfway up sides. Thinly slice banana; arrange over dulce de leche. In chilled, medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.
• 3. In small resealable freezer plastic bag, place chocolate hips ad oil, seal bag. Microwave on high 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15-30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Squeeze bag to pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

DULCE DE LECHE BANANA CREAM PIE

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)

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.