Dulce De Leche Banana Cream Pie

Ingredients:

For the topping:

2 14oz cans Sweetened Condensed Milk

For the crust:

1 1/2 cups Graham Cracker Crumbs

1/3 cup Sugar

6 tbsp Butter, melted

For the filling:

1 1/4 cups Milk

1 cup Heavy Cream

2/3 cup Sugar

Pinch of Salt

4 Egg Yolks

1/4 cup Cornstarch

2 tbsp Butter

1 tsp Vanilla Extract

2 Bananas, sliced

1 tsp Cinnamon

For the whipped cream:

1 cup Heavy Cream

2 tbsp Sugar

1/2 tsp Vanilla Extract

Instructions:

Preheat oven to 425 degrees. Pour the sweetened condensed milk into a baking dish and wrap with foil. Place the dish into another larger dish. Fill up halfway with hot water. Bake for 1 1/2 to 2 hours or until golden brown and thick. Set aside.

Preheat oven to 350 degrees. For the crust, combine the graham cracker crumbs, sugar, and butter and press into a pie dish. Bake for 10 minutes or until golden brown.

For the filling, combine the milk, heavy cream, sugar, and salt. Bring mixture to a boil and continue boiling for 2 minutes. Whisk together the egg yolks and cornstarch. Temper the egg yolk mixture and add back into the pot. Whisk for 2 more minutes until thick. Take off the heat and add the butter and vanilla extract. Cool completely.

For the whipped cream, beat the heavy cream, sugar and vanilla extract until soft peaks form.

Lay one of the sliced bananas into the crust. Sprinkle the cinnamon on top. Add in the pudding and layer the other sliced banana on top of that. Drizzle on some of the dulce de leche. Add the whipped cream on top and then drizzle more of the dulce de leche to finish. Cool in the fridge until serving, ideally a few hours. Enjoy!