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Dulce de Leche Banana Cream Pie

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Carrian writes, 'My sister is quite a few years older than I am, so anytime we did something together when I was little, I felt incredibly special. On one occasion we stopped at a restaurant for banana cream pie but somehow had only a checkbook with us when the waiter came with our bill. The restaurant wouldn't accept checks. We were practically in tears and had to call our mom to come rescue us. Now, whenever I feel the need for banana cream pie, I just make this one at home. It's a delicious mashup of two of my favorite flavors."

List of Ingredients

â—¦  1 (3.4-ounce) box French vanilla instant pudding
â—¦  1 cup milk
â—¦  4 ounces light cream cheese, softened
â—¦  ½ (14-ounce) can sweetened condensed milk
â—¦  2 cups freshly whipped cream (make sure it is whipped to stiff peaks) or nondairy whipped topping
â—¦  2 bananas, sliced
â—¦  1 prepared graham cracker pie crust
â—¦  1 (15-ounce) can dulce de leche


Recipe

In a large bowl, whisk the pudding and milk together according to package directions and set aside. In another bowl, with an electric mixer, beat the cream cheese until smooth, about 2 minutes, and then add the sweetened condensed milk; beat again.

Fold the pudding into the cream cheese mixture and stir until evenly combined. Gently fold in one-third of the whipped cream. Add the remaining whipped cream and fold until completely combined.

Layer the sliced bananas on the bottom of the pie crust and cover with dulce de leche. This usually ends up being about three-quarters of the can. Spread the filling on top and chill before serving.

Serves 8