BANANA CREAM PIE (Dulce de Leche) from scratch

Nancy J. Patrykus


This wonderful sounding recipe was cut out of a magazine.
Dated May 4,2007.
It is a wonderful pie, a real gourmet tasting recipe.
With the extra time it takes in cooking the home-made pudding and the added fresh bananas.
It becomes a real winner.
I had the pleasure of tasting a slice of this pie, and I highly recommend it to all.

★★★★★ 3 votes
5 Min


(14oz.) cans sweetened condenced milk
store bought 9" pie crust
medium bananas (21 0z. with the skin on)
1 c
heavy cream
3 Tbsp
sour cream


1Pour condensed milk into a large, heat proof bowl and set over a pot of simmering water to make dulce de leche.
Cook, checking water level and adding water as necessary.
Stir milk occasionally and cook until it is very thick and golden brown, about 2-1/2 hours.
NO box pudding mix for this pie!!!
2Bake crust according to the package directions.
Cool on a wire rack.
Slice 2 bananas, spread half of warm dulce de leche over the pie crust,
Then The sliced bananas.
Then the rest of the Dulce de Leche.
then the sliced bananas.
Chill until cold, at least 2 hours.
3Just before serving, combine heavy cream and sour cream in a bowl.
Whip using a mixer on high speed,until soft peaks form.
Spread evenly over pie.
Slice remaining banana and use to garnish pie..
Cut pie into wedges and serve.
** Kitchen tip: To slice cleanly.
If the filling sticks to the knife as you slice,
dip the blade into HOT WATER and wipe it clean before cutting each cut.

About this Recipe

Course/Dish: Fruit Sides, Pies