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Dulce de Leche Banana Cream Pie
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Prep Time:
30 minutes
Cook Time:
205 minutes
Total Time:
385 minutes
Indulgent banana cream pie with almond flour crust, dulce de leche, ripe bananas, and fluffy whipped cream.
Ingredients:
  • 1 (14 ounce) can sweetened condensed milk
  • 1.5 cups blanched almond flour
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon baking soda
  • 0.25 cup melted butter
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 3 cups whole milk
  • 4 egg yolks
  • 0.66666668653488 cup white sugar
  • 0.25 cup cornstarch
  • 0.5 teaspoon sea salt
  • 1 vanilla bean, halved lengthwise
  • 2 ripe bananas, or more to taste, sliced
  • 1 teaspoon unflavored gelatin
  • 0.25 cup cold water
  • 1 cup heavy cream
  • 1 tablespoon superfine sugar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Place the sealed can of sweetened condensed milk in a large pan. Cover with water and simmer over medium-high heat for 3 hours, ensuring the can is always submerged, adding water as needed. Use tongs to remove the can from the hot water and let it cool completely.
  • Preheat your oven to 350°F (175°C).
  • Mix almond flour, salt, and baking soda in a large bowl. In a separate small bowl, blend melted butter, agave nectar, and vanilla extract. Combine with the almond flour mixture until well mixed. Press into a deep-dish pie pan.
  • Bake in the preheated oven for 12-15 minutes until beautifully golden brown, then allow to cool completely.
  • In a bowl, whisk together milk and egg yolks. In a large saucepan, combine sugar, cornstarch, and salt. Pour in the milk mixture and stir until well mixed. Add vanilla bean halves. Cook over medium heat, stirring constantly, until the custard thickens and becomes glossy, around 10 minutes. Remove from heat, discard the vanilla bean, and let the custard cool for 30 minutes.
  • Start by unwrapping the can of cooked sweetened condensed milk, and gently pour half of it over the pie crust, ensuring an even distribution. Add a layer of sliced bananas on top of the condensed milk. Follow this by pouring the cooled custard over the bananas. Refrigerate the pie for 2 hours to set. Lastly, chill a bowl and beaters in the refrigerator in preparation for making the icing.
  • Prepare the icing by sprinkling gelatin over cold water in a microwave-safe bowl. Allow it to soften for 5 minutes. Dissolve the gelatin in the microwave for 3 minutes, stirring every minute. Let it cool until still liquid but no longer warm, approximately 10 minutes.
  • In a chilled bowl, pour heavy cream and beat at high speed until clear trails are left by the beaters. Slowly add sugar and vanilla extract. While continuing to beat, stream in gelatin until stiff peaks form. Spoon over the pie and serve right away or refrigerate.

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