Total Time
6 hr 50 min
6 hr 50 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 35 min
1 hr 35 min
Total Time
6 hr 50 min
6 hr 50 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 35 min
1 hr 35 min
Ingredients
for 8 servings
- 30 oz sweetened condensed milk (850 g)
- 14 graham crackers
- 6 tablespoons unsalted butter, melted
- nonstick cooking spray
- 1 ½ cups heavy cream (360 mL)
- 1 tablespoon sugar
- 3 bananas, sliced
- chocolate shaving, for garnish
Nutrition Info
- Calories 608
- Fat 31g
- Carbs 78g
- Fiber 1g
- Sugar 67g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
- Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
- Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.
- Reduce the oven temperature to 350˚F (180˚C).
- In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
- Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
- Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
- Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
- In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
- Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
- Enjoy!
Ingredients
for 8 servings
- 30 oz sweetened condensed milk (850 g)
- 14 graham crackers
- 6 tablespoons unsalted butter, melted
- nonstick cooking spray
- 1 ½ cups heavy cream (360 mL)
- 1 tablespoon sugar
- 3 bananas, sliced
- chocolate shaving, for garnish
Nutrition Info
- Calories 608
- Fat 31g
- Carbs 78g
- Fiber 1g
- Sugar 67g
- Protein 10g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
- Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
- Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.
- Reduce the oven temperature to 350˚F (180˚C).
- In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
- Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
- Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
- Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
- In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
- Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
- Enjoy!
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