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Dulce De Leche Banana Pie |
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Serves: 12 Print this RecipeHold on to your taste buds. This combination of caramelized milk, bananas, and ground almonds is palate shattering. Although it tastes as though it took massive amounts of time and innate pastry skills, the ready availability of dulce de leche dessert sauce and high-quality prepared pie crusts turns this restaurant-quality dessert into a dump-and-bake classic. 1 refrigerated pie shell 1 (12-ounce) jar dulce de leche dessert topping 1 egg, large or extra-large 3/4 cup heavy cream 1 teaspoon baking soda 2 ripe bananas, finely chopped 1 cup almonds meal 1/2 cup brown sugar, dark or light 2 tablespoons unsalted butter, melted Heat the oven to 350°F. The prepared pie crust will measure about 11 inches in diameter; using a rolling pin or your hands, press it to a diameter of about 13 inches. Line a 9 1/2- or 10-inch glass pie pan with the pastry and crimp the edges. Mix the dulce de leche, egg, cream, and baking soda in a bowl until smooth. Stir in the bananas and pour into the crust. Mix the almond meal, sugar, and butter until crumbly. Cover the top of the pie with the crumbs and bake until browned and bubbly, about 30 minutes. Cool on a rack for at least 20 minutes before cutting into wedges. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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