This rich caramel banana pie features a thick layer of dulce de leche and a graham cracker crust!
Course Dessert, Snack
Cuisine American
Keyword banana, condensed milk, dulce de leche, graham crackers, no-bake, whipped cream
Prep Time 15 minutesmins
Cook Time 0 minutesmins
Freeze Time 8 hourshrs
Total Time 8 hourshrs15 minutesmins
Servings 12servings
Calories 455
Author Taleen Benson
Ingredients
For the graham cracker crust:
1 ½cups (150g)graham cracker crumbs*
¼cup (50g)light brown sugarpacked
6tablespoons (85g)unsalted buttermelted and cooled to room temperature
For the filling:
14ouncessweetened condensed milk
2large bananasmashed
16ouncesheavy whipping cream
13.4ouncesdulce de leche
chocolate sauceoptional
Instructions
To make the crust, combine the graham cracker crumbs and brown sugar in a small bowl. Stir in the melted butter. Press the mixture into the bottom of a 9-inch pie plate and place in the freezer while you make the filling.
1 ½ cups (150g) graham cracker crumbs*, ¼ cup (50g) light brown sugar, 6 tablespoons (85g) unsalted butter
In a large bowl, stir together the condensed milk and mashed bananas until fully combined. Set aside.
14 ounces sweetened condensed milk, 2 large bananas
Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the heavy cream until medium peaks form. Fold in the condensed milk and banana mixture until combined.
16 ounces heavy whipping cream
Scoop the dulce de leche out of the can and into a microwave-safe bowl. Microwave for 30 seconds, until dulce de leche is creamy and spreadable.
13.4 ounces dulce de leche
Remove the crust from the freezer. Spread half of the dulce de leche on top of the crust, then pour the filling on top. Freeze, uncovered, for 1 hour. Remove and drizzle with the remaining dulce de leche and chocolate sauce (if using). Cover and freeze for at least 6 hours, or overnight.
chocolate sauce
Notes
For a gluten free pie, use gluten free graham crackers in the crust. See my full gluten free graham cracker crust post for even more pro tips!
Ripe bananas work best in this recipe. If they're brown and soft, then they're good to go!
Make sure your heavy whipping cream is COLD. This is very important when it comes to making homemade whipped cream.