Think banana cream pie, plus salty caramel and chocolate flavors, minus the oven.
Note: total time does not include freezing.
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- Yields:
- 10 serving(s)
- Total Time:
- 1 hr
Ingredients
- 14
graham crackers
- 8 tbsp.
unsalted butter, melted
- 1/3 c.
plus 2 Tbsp dulce de leche, plus more for serving
- 3
large ripe bananas
- 2 c.
heavy cream, cold
- 1 tsp.
pure vanilla extract
- 1/4 c.
toasted hazelnuts, roughly chopped
Chocolate curls, for serving
Directions
- Step 1In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom.
- Step 2Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche.
- Step 3Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days.
- Step 4When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.
COST PER SERVING: 63¢
PER SERVING: 430 calories, 31.5 g fat (18 g saturated fat), 4.5 g protein, 125 mg sodium, 34 g carb, 2 g fiber
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