unsalted butter, melted
plus 2 Tbsp dulce de leche, plus more for serving
large ripe bananas
heavy cream, cold
pure vanilla extract
toasted hazelnuts, roughly chopped
Chocolate curls, for serving
Think banana cream pie, plus salty caramel and chocolate flavors, minus the oven.
Note: total time does not include freezing.
Yields: 10 Serving Time: 1 Hours
Step by step instructions to Prepare:
- In 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.
- Meanwhile, 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.
- Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days.
- When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.