DULCE DE LECHE BANANA RUM PIE

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Dulce de Leche Banana Rum Pie image

This decadent dessert pie is a sweet reminder of South America - a rich rum flavored banana-Bisquick™ mix custard baked and topped with whipped cream and dulce de leche milk caramel spread.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 10

Number Of Ingredients 11

1 cup mashed ripe bananas (2 medium)
2 teaspoons lemon juice
1/3 cup Original Bisquick™ mix
1/4 cup sugar
3 tablespoons butter, melted
3 tablespoons dark rum
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
1 1/2 cups Cool Whip frozen whipped topping, thawed
1/2 cup dulce de leche milk caramel spread
4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
  • Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.

Nutrition Facts : Fat 2, ServingSize 1 Serving

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