Dulce De Leche Banana Pie Supreme Recipes

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:

• 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:

• 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:

• 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:

• 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.