Prep Time::15 mins
Cook Time::15 mins
Additional Time:: 2 hrs 15 mins
Total Time:: 2 hrs 45 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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1 (13.4 ounce) can dulce de leche
1 1/2 cups graham cracker crumbs
1/3 cup white sugar
2 teaspoons ground ginger (Optional)
6 tablespoons butter, melted
3 bananas, sliced
1 1/2 cups heavy cream
3 tablespoons powdered sugar
chocolate shavings (Optional)
espresso powder (Optional)
Directions
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
Mix graham cracker crumbs, white sugar, ginger (if using), and melted butter together in a medium bowl. Press mixture into an ungreased 9-inch fluted tart pan with a removable bottom or 9-inch pie pie plate.
Dotdash Meredith Food Studios
Bake crust in preheated oven until set, about 12 to 15 minutes. Cool crust on a wire rack for 15 minutes.
Dotdash Meredith Food Studios
Spread dulce de leche in the cooled crust; arrange bananas evenly on top.
Dotdash Meredith Food Studios
Beat heavy cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Spread whipped cream over bananas.
Dotdash Meredith Food Studios
Refrigerate pie for at least 2 hours to overnight. Sprinkle with chocolate shavings, cocoa powder, and/or espresso powder, if desired, before serving.
Dotdash Meredith Food Studios
Editor's Note:
This recipe was tested in our test kitchen in May 2023 and updated to use canned dulce de leche. We also reduced the amount of butter in the crust. The original recipe called for 1 cup.