Dulce de Leche Banana Cream Pie Recipe

This Dulce de Leche Banana Cream Pie is a creamy and no-bake dessert, which is made with a peanut-cracker crust and fresh bananas. It’s the perfect no-bake dessert, ready in about 2 hours and 30 minutes.

Dulce de Leche Banana Cream Pie Ingredients

For the Crust:

• 1 (5-ounce) package Maria crackers (about 41 crackers), or graham crackers
• 1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, for garnish
• 1/8 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted

For the Cream Filling:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 2 tablespoons powdered sugar
• 2 teaspoons ground cinnamon
• 1 cup heavy whipping cream
• 1 cup store-bought dulce de leche (recommended: Nestle La Lechera Dulce de Leche), plus extra for decorating
• 3 medium bananas, sliced

How To Make Dulce de Leche Banana Cream Pie

1. Make the crust: In a food processor, pulse the Maria crackers, peanuts, and salt until finely ground. Add the melted butter and pulse until the mixture is combined. Press this mixture firmly and evenly into the bottom and up the sides of a 9 ½-inch glass pie dish. Refrigerate for 10 to 20 minutes to set.
2. Make the cream filling: Using a hand-held mixer, whip the room-temperature cream cheese and butter together until fluffy. Add the powdered sugar and cinnamon and whip on low speed until just combined.
3. Whip the cream: In a separate, clean bowl, whip the heavy cream until it forms soft peaks.
4. Assemble the pie: Spread the 1 cup of dulce de leche evenly over the bottom of the chilled crust. Arrange the sliced bananas on top of the dulce de leche, forming two layers if necessary.
5. Top and chill: Gently fold the whipped cream into the cream cheese mixture, then pour this cream filling on top of the bananas, spreading it evenly to cover the entire pie. Refrigerate and chill for at least 2 hours, until the pie is set.
6. Garnish and serve: Just before serving, top the pie with a 1-inch border of the remaining chopped peanuts. Warm a little extra dulce de leche in the microwave until it’s pourable, then drizzle it over the top of the pie.

Recipe Tips

• How to get a non-soggy crust? Pressing the crumb mixture firmly into the pie dish and then chilling it is a crucial step. This solidifies the butter and creates a firm base that won’t get soggy from the fillings.
• Can I make this ahead of time? Yes, this is a perfect make-ahead dessert. It needs at least 2 hours to chill and set, but you can make it up to a day in advance and keep it covered in the refrigerator.
• How to prevent the bananas from browning? Tossing the banana slices with a teaspoon of fresh lemon juice before layering them in the pie will help prevent them from browning.
• How to get a smooth filling? Using room temperature cream cheese and butter is the most important step. If they are cold, they won’t blend as smoothly and you may end up with a lumpy filling.

What To Serve With Dulce de Leche Banana Cream Pie

This rich and decadent pie is a showstopper on its own.

• A cup of hot black coffee or an espresso to cut the sweetness
• A tall glass of cold milk
• A sprinkle of chocolate shavings over the top

How To Store Dulce de Leche Banana Cream Pie

• Refrigerate: This pie must be stored in the refrigerator due to the cream filling. Keep it covered with plastic wrap or in a pie container for up to 3 days.

Dulce de Leche Banana Cream Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 550 kcal
• Fat: 38g
• Carbohydrates: 48g
• Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• The Best Pumpkin Bread Recipe
• Quick and Easy Fruit Tarts Recipe
• Sunny’s Easy Chocolate Apple Pie Cake Recipe