Recipe of Cocineros Argentinos Torta De Coco Y Dulce De Leche

Banana-Dulce De Leche Pie (Banana-Caramel Pie)

Luego fonsar el molde de tarta.

Recipe Summary Banana-Dulce De Leche Pie (Banana-Caramel Pie)

This is a great dessert. You may substitute commercial caramel ice cream topping for the dulce de leche for a quicker preparation, but the homemade dulce de leche is worth the work and time.

Ingredients | Cocineros Argentinos Torta De Coco Y Dulce De Leche

1 (14 ounce) can sweetened condensed milk

1 cup graham cracker crumbs

½ cup butter, melted

4 bananas

1 ½ cups whipping cream

2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

Directions

To make dulce de leche, place the unopened can of sweetened condensed milk in a saucepan, and add enough water to cover half-way up the can. Place the saucepan over medium-high heat and bring to a boil. Cook for 3 hours, adding more water as necessary. Remove from heat and cool.

Preheat oven to 350 degrees F (175 degrees C).

Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended. Press the crumb mixture evenly into a 9 inch pie plate.

Bake pie crust in preheated oven until lightly browned, 10-15 minutes. Remove from oven, and cool on a wire rack.

Open the can of dulce de leche, and pour half, or about 3/4 cup, over the pie crust. Slice the bananas and arrange half in a layer over the dulce de leche filling. Pour the remaining dulce de leche over the bananas. Top with remaining banana slices.

Pour the whipping cream into a mixing bowl, and beat until soft peaks form. Add the sugar and vanilla extract; continue beating until stiff peaks form. Spoon the whipped cream over the bananas. Chill at least 1 hour before serving.

Info | Cocineros Argentinos Torta De Coco Y Dulce De Leche

prep: 20 mins additional: 4 hrs total: 4 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Banana-Dulce De Leche Pie (Banana-Caramel Pie)

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