Dulce De Leche Banana Cream Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the crust:
  • Place the Maria crackers in the bowl of a food processor and process until coarsely ground.
  • Add the peanuts and salt to the crumb mixture and process until finely ground.
  • Add the melted butter and pulse until combined.
  • Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides.
  • Refrigerate for 10 to 20 minutes to solidify the butter.
  • For the cream filling:
  • Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps.
  • Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter.
  • Add the cream and whip to soft peaks.
  • To assemble the pie:
  • Spread the dulce de leche on top of the chilled crust.
  • Top with the sliced bananas, forming 2 layers if necessary.
  • Pour the whipped cream on top and spread evenly to completely cover the banana layer.
  • Refrigerate and chill until set, about 2 hours.
  • Top the pie with a 1-inch border of the remaining chopped peanuts.
  • Warm the remaining dulce de leche in the microwave or on the stovetop until melted.
  • Drizzle the dulce de leche on top of the pie and serve.
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