Dulce De Leche Banana Cream Pie

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 5 ounces goya maria bolachas or 5 ounces graham crackers
• 1/2 cup roasted unsalted peanuts, plus 1/2 cup chopped, for garnish
• 1/8 teaspoon salt
• 8 tablespoons unsalted butter, melted
• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons powdered sugar
• 2 teaspoons ground cinnamon
• 1 cup heavy whipping cream
• 1 cup dulce de leche, plus extra for decorating (recommend nestle la lechera dulce de leche)
• 3 medium bananas, sliced

Recipe

• 1 for the crust:.
• 2 place the maria crackers in the bowl of a food processor and process until coarsely ground.
• 3 add the peanuts and salt to the crumb mixture and process until finely ground.
• 4 add the melted butter and pulse until combined.
• 5 transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides.
• 6 refrigerate for 10 to 20 minutes to solidify the butter.
• 7 for the cream filling:
• 8 using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps.
• 9 add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter.
• 10 add the cream and whip to soft peaks.
• 11 to assemble the pie:
• 12 spread the dulce de leche on top of the chilled crust.
• 13 top with the sliced bananas, forming 2 layers if necessary.
• 14 pour the whipped cream on top and spread evenly to completely cover the banana layer.
• 15 refrigerate and chill until set, about 2 hours.
• 16 top the pie with a 1-inch border of the remaining chopped peanuts.
• 17 warm the remaining dulce de leche in the microwave or on the stovetop until melted.
• 18 drizzle the dulce de leche on top of the pie and serve.