Dulce De Leche Banana Cream Pie Recipes

Steps:

• For dulce de leche, pour sweetened condensed milk into a 9-in. deep-dish pie plate; cover with foil. Place pie plate in a large shallow pan; add 1 in. of hot water to larger pan. Bake at 425° for 1-1/2 hours or until caramel-colored. Whisk dulce de leche to blend; transfer to a bowl. Cool for 1 hour; cover and refrigerate until chilled., In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add water, tossing with a fork, until dough holds together when pressed. Form dough into a disk; wrap in plastic. Refrigerate for 1 hour or until easy to handle., For filling, in a small heavy saucepan, combine the sugar, flour and salt. Whisk in milk and cream until smooth. Cook and stir over medium heat until thickened and bubbly; cook 2 minutes longer. Remove from the heat. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. , Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until chilled., Roll out dough on a lightly floured surface to 1/8-in.-thick circle. Transfer to a 9-in. pie plate, trimming to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 12-15 minutes or until lightly browned. Remove foil and weights; bake 3-5 minutes longer or until crust is golden brown. Cool on a wire rack., To serve, spoon dulce de leche into crust. Layer with bananas and filling; top with whipped cream.

Steps:

• 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.

Steps:

• Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.
• Bake crust according to package directions. Cool on a wire rack.
• Slice 2 bananas. Spread half of warm dulce de leche in crust; top with sliced bananas. Spread remaining dulce de leche over bananas. Chill until cold, at least 2 hours.
• Just before serving, combine heavy cream and sour cream in a bowl. Whip, using a mixer on high speed, until soft peaks form. Spread over pie. Slice remaining banana and use to garnish pie. Cut pie into wedges and serve.

Steps:

• In a medium bowl, whisk together the egg yolks and sugar until the mixture is light yellow. Whisk in the cornstarch and set aside.
• In a medium saucepan over medium heat, whisk together the milk, dulce de leche and vanilla seeds, and bring almost to a boil.
• In a thin, steady stream, slowly add all the hot milk mixture to the egg mixture, whisking constantly. Pour it all back into the pan, return to the heat and cook, stirring constantly, until very thick, about 10 minutes. Remove from the heat and stir in the butter until melted and mixed in. Strain through a fine-mesh sieve into a bowl and place a piece of plastic wrap directly on the surface. Let cool completely, then store in the fridge.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

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.

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.

Steps:

• Place the unopened can of sweetened condensed milk in a large pan. Cover with water. Simmer over medium-high heat for 3 hours, adding more water as needed to keep the can covered at all times. Remove can from the hot water using tongs and let cool completely.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine almond flour, salt, and baking soda in a large bowl. Whisk melted butter, agave nectar, and vanilla extract together in a small bowl. Stir into the almond flour mixture until thoroughly combined. Press into a deep-dish pie pan.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• Meanwhile, whisk milk and egg yolks together in a bowl. Combine sugar, cornstarch, and salt in a large saucepan. Pour in milk mixture and stir until thoroughly combined. Add vanilla bean halves to the pan. Cook over medium heat, stirring constantly, until custard is thick and glossy, about 10 minutes. Remove from heat. Discard vanilla bean. Cool the custard for 30 minutes.
• Open the can of cooked sweetened condensed milk and pour 1/2 over the pie crust. Spread evenly. Cover evenly with sliced bananas. Pour cooled custard over the bananas. Refrigerate pie for 2 hours. Place a bowl and beaters in the refrigerator for the icing.
• Make icing before serving the pie. Sprinkle gelatin over cold water in a microwave-safe bowl; let soften for 5 minutes. Dissolve gelatin in the microwave for 3 minutes, stirring after every minute. Let cool until still liquid but no longer warm, about 10 minutes.
• Pour heavy cream into the chilled bowl. Beat at high speed until beaters leave clear trails. Slowly add sugar and vanilla extract. Continue beating, pouring in gelatin in a steady stream, until stiff peaks form. Spoon over the pie. Serve immediately or refrigerate.

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.

Steps:

• Remove the label from UNOPENED can of sweetened condensed milk, place it in a sauce pot, cover the can completely with water and boil for a minimum of two hours with a lid on the pot. Check from time to time and add water as needed to keep the can completely covered with boiling water.
• DO NOT OPEN THE HOT CAN!
• After boiling for a minimum of two hours, remove the pot from heat and place it in the sink, add cold water to the pot to stop the boiling process. Let the tap run so the hot water spills out of the pan and is replaced with cold tap water. Leave the can to cool.
• Whip the cream in a chilled bowl until it is light and fluffy. Set in refrigerator.
• When the can is cool enough to handle, carefully open and spread the Dulce de Leche over the bottom of the crust.
• Add a layer of sliced bananas over the Dulce de Leche.
• Then spread on a layer of whipped cream -- then another layer of sliced bananas. Then add the final layer of whipped cream.
• Dust the top with cocoa powder, chocolate curls, or crushed toffee.
• This is very rich and will serve several people--but you might not want to share! It's that good.

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.

Steps:

• Make a banana pure in a mixer until very soft with the sugar and the lemon juice.
• Beat the egg whites until stiff.
• Beat the cream until it stands on its own. Not over do it.
• Mix the banana pure with the sour cream when well mixed add the egg whites.
• Mix well
• If you decide to add the Dulce de Leche, with a spoon add it without mixing it to much, so it has chunks of it as a surprise inside.
• Cover with cooking wax paper or foil a long (30 x10 cms) and por the mixture and freeze for at least 3 hours.
• You can use whatever recipient is best for you, in the one I usually use you can cut it like a cake. in a bowl you can serve it with a spoon.