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5.0 from 3 votes

Banana Dulce de Leche Pie

Banana Dulce de Leche Pie has an easy graham cracker crust topped with dulce de leche, bananas, a cream filling and is topped with cinnamon whipped cream.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
6 hrs 50 mins
Servings: 1 9-inch
Course: Dessert
Cuisine: American

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 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

    Cup of Yum
  1. Preheat oven to 350°F.
  2. 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.
  3. Cool completely on a wire rack. Refrigerate while preparing filling.
For the filling:
  1. In a medium heatproof bowl, whisk together sugar, flour, cornstarch, salt and eggs until very smooth.
  2. 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.
  3. Remove from heat and stir in butter and vanilla.
  4. 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:
  1. 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.
  2. 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.
  3. 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.