| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 cups graham cracker crumbs (16 crackers)
- 1/4 cup packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
- Two 14-ounce cans sweetened condensed milk
- 2 large bananas
- 2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 2 ounces good-quality semisweet dark chocolate
Instructions
- For the crust: Preheat the oven to 350 degrees F. In a medium bowl, blend together the graham cracker crumbs and brown sugar. Drizzle in the butter and mix with a fork until the crumbs are evenly moistened. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch pie dish. Bake for 6 to 8 minutes. Let cool completely before filling.
- For the filling: Preheat the oven to 425 degrees F. Pour the sweetened condensed milk into a shallow baking dish. Cover the pan snugly with aluminum foil. Set the shallow dish in a larger roasting pan and add hot water until it reaches halfway up the side of the baking dish. Bake until a dark caramel color, 1 to 1 1/2 hours. Check occasionally to add more water to the pan as needed. The condensed milk will turn a nice brown caramel color. Carefully remove from the oven and let cool completely.
- Whisk out any lumps until smooth and fill the prepared pie crust. Slice the bananas and arrange them on top of the dulce de leche caramel.
- Using a stand mixer fitted with the whisk attachment (or in a large mixing bowl using a handheld mixer), whip the cream on medium speed until it starts to thicken. Add the confectioners’ sugar and beat until the cream holds nice soft peaks. Refrigerate until ready to serve.
- Grate the chocolate on top of the whipped cream just before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 868 |
| Total Fat | 48 g |
| Saturated Fat | 29 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 3 g |
| Sugar | 79 g |
| Protein | 12 g |
| Cholesterol | 146 mg |
| Sodium | 292 mg |
Reviews
This was a very good pie and very sweet. However, I found that you must eat the pie on day one, as the second day the pie is very runny. Otherwise, tasty!
All you have to do is follow the recipe as written. Once the Carmel cools stir it and put it in your graham cracker crust then put in in the fridge for a hour or so to set up. Make your whip cream topping slice bananas put on pie cover with cream grate some chocolate on top then dig in. This is soooo gooood and easy to make. This will be a go to desert loved it.