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Dulce de Leche Banana Rum Pie
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Prep Time:
15 minutes
Total Time:
3 hours 55 minutes
Indulgent banana rum pie topped with whipped cream and dulce de leche caramel.
Ingredients:
  • 1 cup mashed ripe bananas (2 medium)
  • 2 teaspoons lemon juice
  • 1/3 cup Original Bisquick™ mix
  • 1/4 cup sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons dark rum
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 1/2 cup dulce de leche milk caramel spread
  • 4 chocolate-filled tubular-shaped pirouette cookies, coarsely crushed
Instructions:
  • Preheat oven to 350°F and generously spray a 9-inch glass pie plate with cooking spray. Combine bananas and lemon juice in a small bowl; set aside.
  • Combine Bisquick mix, sugar, butter, 2 tablespoons of rum, condensed milk, and eggs in a medium bowl. Mix until well blended. Stir in the banana mixture until fully incorporated. Transfer the mixture into a pie plate.
  • Bake for 35 to 40 minutes until the center is set. Allow it to cool completely on a rack for about 1 hour. Cover and refrigerate for 2 hours until well chilled.
  • 1. Smear whipped topping evenly over the pie, leaving a small border. Warm dulce de leche in the microwave for 30 to 45 seconds until hot, then stir in 1 tablespoon of rum. Drizzle this mixture over the pie and top with cookies for decoration. Keep the pie covered in the refrigerator.

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