Dulce de Leche Banana Cream Pie

 
 
       

 

Ingredients

Recipe courtesy of Silvana Nardone   For the crust:

  • One package Udi’s Gluten Free Snickerdoodle Cookies, plus more, crumbled, for sprinkling
  • 2 tablespoons unsalted butter, melted
  • Pinch salt
  • 1 large egg white, beaten
  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.

Directions

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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