Banana Dulce de Leche Pie

Banana Dulce de Leche Pie has an easy graham cracker crust topped with dulce de leche, bananas, a cream filling and is topped with cinnamon whipped cream.

With all the pies in the world sometimes banana seems a bit neglected.

I almost always forget about banana pie. I mean, pretty much all pie is delightful. Some of the “classics” can be so overdone or so often done poorly that we forget how good they can actually be. Raise your hand if the idea of a cream pie only conjures up images of clowns smashing pies in their faces. Creepy. That’s why I had to toss in a little updated twist to your typical banana cream pie . If you love banana then you need to try this recipe. Its Hubby’s favourite!

This recipe takes full advantage of the rich caramelized flavour of dulce de leche. It can now be found canned at nearly any grocery store in the Latin foods aisle or in the baking aisle. One of my all-time favourite flavour combinations is banana and dulce de leche so to have the two exist together in a pie is perfection. Mmm mm. I hope you’ll give the recipe a try soon! perfect on weekends


  • Crust

  • 14 whole graham crackers
  • 1 tablespoon  Imperial Sugar Light Brown Sugar
  • 7 tablespoons (3.5 oz) unsalted butter, melted
  • Filling

  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons all-purpose flour
  • 2 1/2 tablespoons corn starch
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 2 cups whole milk
  • 5 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 can (13.4 oz) prepared dulce de leche
  • 3 medium bananas, sliced
  • Topping

  • 1 cup heavy cream
  • 2 tablespoons Imperial Sugar Light Brown Sugar
  • 1 teaspoon ground cinnamon
  • Dulce de leche, for drizzling


  1. Preheat oven to 350°F.1
  2. In the bowl of a food processor pulse graham crackers and sugar until finely ground. Add butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes.2
  3. Cool completely on a wire rack. Refrigerate while preparing filling.3
  4. For the filling: In a medium heatproof bowl, whisk together sugar, flour, corn starch, salt and eggs until very smooth.4
  5. In a medium saucepan, bring milk just to a boil. Gradually add hot milk to the egg mixture, whisking constantly. Return egg and milk mixture back to saucepan. Cook over medium heat, stirring constantly, until it begins to boil and thickens.5
  6. Remove from heat and stir in butter and vanilla.6
  7. Spread dulce de leche on top of the chilled curst. Spread banana slices over dulce de leche in an even layer. Spoon the hot cream mixture over bananas. Cover with plastic wrap and refrigerate until completely set, at least 6 hours.7
  8. For the topping: Before serving, place cream in a bowl and whip with an electric mixer fitted with the whisk attachment. Whip until thickened, then add in powdered sugar and cinnamon. Continue whipping until stiff peaks form.8
  9. Spread over chilled pie. Drizzle with dulce de leche. You may need to microwave it until warmed and pourable before drizzling.9
  10. Serve cold the day the pie is topped with whipped cream. To make cutting slices easier, pop the pie in the freezer for 30 minutes before serving.

Enjoy !