Rating: 4.5 stars
67 Ratings
  • 5 star values: 37
  • 4 star values: 24
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

519 calories; protein 6.3g; carbohydrates 51.4g; fat 33.5g; cholesterol 108.3mg; sodium 225.1mg. Full Nutrition
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