Blue Ribbon Pie.. It doesn’t Get Sweeter Than This

The Dulce Le Leche is a thick caramel sauce. I had never had it until we moved to Southern California and we were exposed to a lot of great food from our Hispanic friends. This is something that you might have to get in the International or Mexican food isle of your grocery store. The can reminds me of a condensed milk can. Trust me it will be worth it.

Dulce de Leche Banana Cream Pie

PIE prep time: 15 MINUTES, PLUS 2 HOUR CHILL TIME

INGREDIENTS:

• 1 box (3.4 oz) French Vanilla instant pudding mix
• 1 cup milk
• 4 oz cream cheese, softened
• 1/2 of a 14 oz can sweetened condensed milk
• 2 cups Cool Whip (or homemade whipped cream), divided
• 2 bananas, sliced
• 1 prepared graham cracker pie crust (see note below)
• 1 can (15 oz) Dulce De Leche

DIRECTIONS:

1. Prepare graham cracker crust (recipe below) or use a store bought crust.
2. In a large bowl, whisk together the pudding mix and milk. Set aside.
3. In a separate large bowl, combine the cream cheese with sweetened condensed milk. Beat until smooth.
4. Fold in the pudding mixture and stir until combined.
5. Fold in 1 1/2 cups Cool Whip (or homemade whipped cream). Set aside.
6. In the bottom of your pie crust, lay your sliced bananas.
7. Top with dulce de leche, spreading until smooth.
8. Pour your filling over the top.
9. Refrigerate pie for two hours.
10. When ready to serve, pipe the remaining cool whip or whipped cream onto the pie.
11. Add freshly sliced bananas (optional).
12. **For the graham cracker crust: Combine 1 1/4 cup graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter. Mix with a fork and press into bottom of pie plate.

Quick Tip. Don’t wait for a special occasion to break out the fine china or your Great Grandmother’s tea set. Do it today. Everyday is worth celebrating.

Recipe and Photo courtesy of Aimee from Shugary Sweets and “Our Sweet Basil Kitchen” cookbook.