Dulce de Leche Banana Cream Pie




Recipe courtesy of Silvana Nardone   For the crust:

  For the vanilla custard:
  • 2 cups whole milk
  • 2 teaspoons pure vanilla extract
  • 4 large egg yolks
  • 2/3 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  For the whipped cream topping:
  • 1 pint cold heavy whipping cream
  • ½ cup confectioners’ sugar
  • ½ cup sour cream
  • 1 tablespoon pure vanilla extract
  • ½ cup dulce de leche
  • 2 medium bananas, sliced on the diagonal about ¼-inch thick, plus 1 slice for topping
  *Baking TipTo prevent the banana slice on top of the pie from browning, just squeeze over some lemon juice on both sides before placing on the pie.


Make the crust:

  1. Preheat the oven to 350°. In a food processor, process the cookies until fine crumbs form.
  2. In a small bowl, stir together the cookie crumbs, pinch of salt and butter until combined. Press the mixture onto the bottom and up the sides of a 9-inch pie pan; freeze until set, about 20 minutes. Lightly brush the beaten egg white on the pie shell and bake for 15 minutes; let cool completely.
Make the vanilla custard:
  1. Meanwhile, in a medium saucepan, bring the milk and vanilla to a simmer. In a medium bowl, whisk together the egg yolks, sugar, cornstarch and salt until thick and smooth. Whisking constantly, add about ¼ cup of the hot milk mixture to temper the eggs. Gradually whisk in the remaining milk until combined; return to the saucepan and cook, whisking constantly, over low heat until thickened, about 5 minutes. Remove from the heat and whisk in the butter until smooth. Let cool slightly, stirring occasionally. Using a sieve, strain the cream, if necessary, into a medium bowl and cover the surface directly with plastic wrap; refrigerate until cold, at least 2 hours.
Make the whipped cream topping:
  1. Beat the cold whipping cream with the confectioners’ sugar, sour cream and vanilla until soft peaks form.
  To assemble the pie:
  1. Spread the dulce de leche evenly over the cooled pie shell. Top with 2 layers of bananas.
  2. Beat the cold custard with a whisk until smooth; spread evenly over the bananas.
  3. Refrigerate overnight, covered, or to serve, top decoratively with the whipped cream topping, sprinkle with cookie crumbs and top with the banana slice.


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