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Dulce de Leche Banana Pie

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"Dessert for banana and dulce de leche lovers!"
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8 h 20 m servings 699
Original recipe yields 10 servings (1 9-inch pie)


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  1. Combine dulce de leche and cream cheese in a large mixing bowl; beat with an electric mixer until evenly combined. Set aside; clean mixer beaters.
  2. Combine 1/2 cup heavy cream and instant pudding in a medium bowl. Beat with the electric mixer on high speed until thick. Fold into the dulce de leche mixture.
  3. Spread 1/2 of the filling evenly inside graham cracker crust. Arrange banana slices on top. Pour remaining filling over the bananas, spreading evenly.
  4. Pour remaining heavy cream, confectioners' sugar, and vanilla extract into a large bowl. Whip with clean beaters until soft peaks form. Dollop over the pie. Cover pie and chill before serving, 8 hours to overnight.


  • Cook's Notes:
  • Dulce de leche is milk caramel. To make your own, pour 2 cans of sweetened condensed milk into a 9x12-inch glass baking dish. Cover with foil and place in a larger baking dish or disposable roasting pan. Pour in enough water to reach halfway up the sides of the glass dish. Bake at 300 degrees F (150 degrees C) for 1 1/2 hours.
  • Freeze pie for 2 to 3 hours instead of refrigerating for 8 hours, if preferred.

Nutrition Facts

Per Serving: 699 calories; 35.4 90.8 8 100 577 Full nutrition

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