Dulce De Leche Banana Cream Pie

Directions

Preheat your oven to 350 degrees.  Butter a 10 inch glass pie dish well.  Flour it lightly too so the pie crust won’t stick to the pie pan.

Toast all the pecans, (1 and 1/4 cups total), on a non stick pan.  Chop them, or put in your food processor and pulse several times.  You don’t want the nuts chopped too finely. (see my photo above).

Mix 1/2 cup chopped nuts, the graham cracker crumbs, melted butter and brown sugar together.

Press into your prepared pie pan, and all the way up the sides. You can use your hands, or a measuring cup to help you press the crust into the pan and make sure it’s even all the way around.

Bake the pie crust for 8 to 10 minutes.

Cool the pie crust in the fridge after it has cooled down.

Make the caramel whipped cream while the crust is cooling.

Whip all 3 cups of heavy cream to stiff peaks and place in the fridge.

In another bowl, whip together the softened cream cheese, 1 cup of confectioners sugar, vanilla extract and the 2 tablespoons of Dulce until fully incorporated.

Fold in the whipped cream until the mixture is full incorporated.

Heat the 1 and 1/2 cups Dulce De Leche in the microwave for 30 seconds so it is easier to spread.

Spread the Dulce all over the chilled pie crust bottom, making sure to go up the sides.

Slice the bananas on a slant so they are prettier 🙂

Sprinkle the teaspoon of lemon juice and toss to coat.

Layer the bananas over the top of the Dulce De Leche.

Sprinkle about 1/2 cup of the remaining toasted pecans over the banana layer.

Spread enough of the Dulce whipped cream just until you reach the top of the pie dish or a bit over.

Pipe rosettes on top of the smooth layer.

Sprinkle a few of the remaining nuts over the rosettes and drizzle with some caramel sauce, if you desire.

Keep the pie in the fridge until you are ready to serve it.

Getting the first slice out is always a bit tricky, but after that, the slices should come out smoothly.

Keep any remaining pie in the fridge 🙂