"Dulce de Leche Banana Cream Pie "
Graham cracker pie crust
Dulce de Leche
2 14 oz cans of condensed milk
dash salt
3-5 ripe bananas
Whipped Cream
1 cup heavy cream
2 Tbsp sugar
1/2 tsp vanilla extract
First, prepare your graham cracker pie crust and bake it blind at 325°F for 18 minutes.
Then, make the dulce de leche. In a nonreactive pan (e.g. enamel, glass, etc), pour in the condensed milk as well as a dash of salt. Cover with tin foil and put this in a warm water bath so that the water goes roughly halfway up the height of the pan.
Put this in a 425°F oven for at least an hour (it took me somewhere over an hour and a half–I lost track), stirring periodically (and replenishing the water bath if needed).
It is done cooking when the mixture takes on the color of dark butterscotch. Remove from the oven, remove the foil, and let it cool to room temperature, whisking well once it does. It’ll look kind of funky at first, but keep whisking–it will look thick, velvetty, and oh-so tempting (taste some now while nobody is looking). You can make extra and store it in the fridge for other uses. Just be careful…this stuff is addictive.
Slice the bananas into coins and put down a single layer of them in the crust. Pour on just enough dulce de leche to fill the gaps, but not to have the bananas swimming.
Repeat this process until you’ve used up all of the banana and dulce de leche, coming close to filling up the pie crust. This is a messy, sticky process, but you’ll enjoy every moment of it if you’re the type who tastes as you cook (for quality control, of course). Put this in the fridge to firm up a bit.
ough dulce de leche to fill the gaps, but not to have the bananas swimming.
Prepare the whipped cream. Simply pour everything in the bowl of a stand mixer and beat until stiff. Set this aside in the fridge.
Now, with everything ready to go, simply decorate the pie with your whipped cream however suits your fancy...Enjoy
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*Recipe from the Net