This creamy, fluffy, delicious Dulce De Leche Banana Cream Pie is probably one of our absolute most favorite pie recipes ever.
EVER. It’s seriously incredible. The graham cracker crust is one of the greatest things that has ever happened to America but then pour in dulce de leche, fresh bananas, and the creamiest, dreamiest pudding mixture and you are seriously in for an amazing treat. It totally can hold it’s own next to a classic apple pie, or a no bake pumpkin pie at Thanksgiving dinner.
What is Dulce De Leche?
Dulce De Leche is a traditional Argentinian dessert made by caramelizing sugar in milk.
Dulce de leche(pronounced “DOOL say day LAY chay”) is a Spanish term for a thick caramel sauce popular in Latin America.
What Does Dulce De Leche Taste Like?
I would say that it’s fairly similar to caramel, but it is a taste to it’s own…Very Tasty
It’s in between caramel & butterscotch. It’s very sweet too.
This pie is not as difficult as other pies too. No cooking necessary, other than the pie crust.
The only thing that is truly important to remember is to follow the pudding section instructions carefully. Don’t skip mixing the milk and pudding separate as it wont set up right otherwise.
I prefer to bake my own graham cracker crust, but you can totally buy one if you prefer.
This is a pretty fabulous step in the pie making, spread almost an entire can of dulce over the top of the bananas. If you can’t find a can of dulce de leche in the baking or hispanic section of your store just make your own by boiling a can of sweetened condensed milk. You can google tutorials. Reserve just a little as a decorative topping.
This pie is rich, but amazing. I absolutely loooooved it. I think it would be good served as bars too. I can picture it now… mmmmmmm.
So, you fill your pie crust with bananas, top with dulce de leche and then top it with “Not Yo Mama’s Banana Pudding” from Paula Deen. Oh my. It’s wonderful. There’s truly nothing else I can say. Just, go make it, tomorrow.
How Do You Store Dulce De Leche Banana Cream Pie?
Freshly made Dulce De Leche Banana Cream Pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
But, let’s be honest. This pie is so good, there will not be any left over to store!
More EASY PIE RECIPES:
- Homemade French Silk Pie
- Peanut Butter Banana Cream Pie
- Peach Blackberry Galette
- Dutch Mixed Berry Pie
- Cinnamon Roll Apple Pie
- Lemon Jello Peach Pie
- Marionberry Pie
- The Perfect Razzleberry Pie
- Easy No-Bake Chocolate Pie
- Simple Blueberry Pie
- Strawberry Icebox Pie
- No-Bake Lemon Cream Pie
- ALL OF OUR PIE RECIPES!
Dulce De Leche Banana Cream Pie
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Dulce De Leche Banana Cream Pie
Graham Cracker Pie Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 1/3 Cup Sugar
- 1/4 teaspoon Salt
- 1/2 Cup Butter melted
For the Filling
- 2 Bananas sliced
- 1 Can Dulce De Leche
- 1 Cup Milk
- 1 Box French Vanilla Instant Pudding 3.4 oz
- 4 Oz Cream Cheese Softened
- 1/2 Can Sweetened Condensed milk 14 oz
- 1/2 Container Cool Whip 6 oz, defrosted or 1 1/2 cups fresh whipped cream with a little powdered sugar beaten until soft peaks form.
- Combine all ingredients for the crust in a bowl.
- Press into a 9" pie dish and bake at 350 for 8-10 minutes. Remove from oven to cool.
- In a large bowl, combine the pudding and milk and set aside.
- In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
- Add the pudding into the cream cheese mixture and stir until evenly combined.
- Add 1/3 of the cool whip to the bowl, and gently fold it into everything.
- Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together.
- Layer the sliced bananas on the bottom of the pie crust and pour the dulce de leche all over it. You most likely will only use 3/4 of the can. That's fine.
- Add the filling on top and chill for at least a few minutes before serving