Tessa’s Recipe Rundown
Taste: Oh so much more flavorful than your typical banana pie!
Texture: Ridiculously rich, creamy, and smooth. The graham cracker crust adds just enough crunch to balance it out.
Ease: Honestly I think the hardest part of this recipe is cutting nice neat slices. Does slicing pie or cake stress anyone else out? I found popping the pie in the freezer for a bit before slicing makes it much easier. I also simplified the recipe by using a graham cracker crust instead of a pastry crust.
Appearance: Gorgeous! Garnishing with bananas and dulce de leche allows your guests to whet their appetite just by looking at the pie.
Pros: Pure deliciousness.
Cons: None, except once the pie is topped with whipped cream it needs to be served soon. Before that it should last in the fridge so you can prepare ahead!
Would I make this again? Oh yes. Maybe I’ll add a bit of chocolate next time 😉
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With all the pies in the world sometimes banana seems a bit neglected.
I almost always forget about banana pie. I mean, pretty much all pie is delightful. Even savory! But some of the “classics” can be so overdone or so often done poorly that we forget how good they can actually be. Raise your hand if the idea of a cream pie only conjures up images of clowns smashing pies in their faces. Creepy. That’s why I had to toss in a little updated twist to your typical banana cream pie.
This recipe takes full advantage of the rich caramelized flavor of dulce de leche. It can now be found canned at nearly any grocery store in the Latin foods aisle or in the baking aisle. One of my all-time favorite flavor combinations is banana and dulce de leche so to have the two exist together in a pie is perfection. Mmm mm. I hope you’ll give the recipe a try soon!
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Banana Dulce de Leche Pie
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Ingredients
For the crust:
- 14 (about 216 grams) whole graham crackers
- 1 tablespoon (13 grams) light brown sugar
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 2 cups (454 grams) whole milk
- 5 tablespoons (71 grams) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 can (13.4 oz) prepared dulce de leche
- 3 medium bananas, sliced
For topping:
- 1 cup (237 grams) heavy cream, cold
- 2 tablespoons (16 grams) confectioners powdered sugar
- 1 teaspoon ground cinnamon
- Dulce de leche, for drizzling
Instructions
- Preheat oven to 350°F.
- In the bowl of a food processor pulse graham crackers and sugar until finely ground. Add butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes.
- Cool completely on a wire rack. Refrigerate while preparing filling.
For the filling:
- In a medium heatproof bowl, whisk together sugar, flour, cornstarch, salt and eggs until very smooth.
- In a medium saucepan, bring milk just to a boil. Gradually add hot milk to the egg mixture, whisking constantly. Return egg and milk mixture back to saucepan. Cook over medium heat, stirring constantly, until it begins to boil and thickens.
- Remove from heat and stir in butter and vanilla.
- Spread dulce de leche on top of the chilled crust. Spread banana slices over dulce de leche in an even layer. Spoon the warm milk mixture over bananas. Cover with plastic wrap and refrigerate until completely set, at least 6 hours.
For the topping:
- Before serving, place cream in a bowl and whip with an electric mixer fitted with the whisk attachment. Whip until thickened, then add in powdered sugar and cinnamon. Continue whipping until stiff peaks form.
- Spread over chilled pie. Drizzle with as much dulce de leche as you like. You may need to microwave it until warmed and pourable before drizzling.
- Serve cold the day the pie is topped with whipped cream. To make cutting slices easier, pop the pie in the freezer for 30 minutes before serving.
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Tried to see the recipe and got: Page not found 🙁
Hi Lazaro! Thanks so much for letting us know about this! We have added a full recipe card to the post, so it’s all in one page now. Happy baking! 🙂
Does anyone have this recipe written down? I’ve made it for years now and the website doesn’t have it posted anymore. I knew I should have written it down somewhere!
Hi Candace! Apologies for the error here. We have now added a recipe card to this post, so Tessa’s tips + the full recipe are all on one page now. Happy baking! 🙂
Awesome! Thanks so much! I have been in panic mode looking around different recipes to try finding one similar based on my memory.
Thank you so much for this recipe, my whole family loves it. My sister says it’s her new favorite pie and my dad who doesn’t usually like sweets asked for me to make it again. If my browser would let me see the stars in order to provide an accurate rating, I’d give this recipe a 5/5.
Hi Alyssa! We’re so happy to hear that this pie was such a hit for you 🙂 I was able to add the star rating to your review. Thank you so much for your comment and happy baking 🙂
The recipe for the Dulce de leche banana pie is no longer posted. How can I access it?
Hi Tessa i cannot see the recipe can you post it again please!
Not sure what went wrong. Top of pie turned out good but the first layer of dulce de le he was liquid when I took it out of refrigerator. Very messy and not pretty
Just found the recipe on the Imperial Sugar website: https://www.imperialsugar.com/recipes/banana-dulce-de-leche-pie
Wait your reciepy
I made this pie today, and it is awesome, delicious.
Hi Tessa! This recipe looks wonderful. I’m thinking of making this but not putting the whipped cream and instead replacing the dulce de leche with a cinnamon glaze. What do you think? I know that the pie will probably be a lot less taller so I would have to reduce the size of the crust right? By how much do you think I should reduce it?
This pie looks so delish! 🙂
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