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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

Desserts

Dulce de Leche Banana Cream Pie


This decadent Dulce de Leche Banana Cream Pie is a special treat. Recipe reprinted from Our Sweet Basil Kitchen by Cade and Carrion Cheney with permission from Shadow Mountain. Visit Southern Lady’s Cross-Country Cuisine post to learn more about the authors.

Dulce de Leche Banana Cream Pie

Makes 8 servings
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 3.4-ounce box French vanilla instant pudding mix
  • 1 cup milk
  • 4 ounces light cream cheese softened
  • ½ 14-ounce can sweetened condensed milk
  • 2 cups freshly whipped cream make sure it is whipped to stiff peaks or whipped topping
  • 2 bananas sliced
  • 1 prepared graham cracker piecrust
  • 1 15-ounce can dulce de leche

Method
 

  1. In a large bowl, whisk together pudding mix and milk according to package directions.
  2. In another large bowl, beat cream cheese with a mixer at medium speed until smooth, about 2 minutes. Add condensed milk, and beat until combined. Fold pudding into cream cheese mixture, and stir until combined. Gently fold in one-third of whipped cream. Add remaining whipped cream, and fold until completely combined.
  3. Layer sliced bananas in prepared crust, and cover with dulce de leche. (This usually ends up being about three-fourths of the can.) Spread filling on top of pie. Refrigerated until chilled.

Notes

Enjoy all the delicious filling this recipe makes with a deep-dish piecrust.

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Dulce de Leche Banana Cream Pie

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