A classic no-bake pie that is super easy to make, and SO indulgent!
Keyword banana, dulce de leche, eggless, gluten free, pie
Prep Time 20mins
Cook Time 0mins
Chill Time 2hrs
Total Time 2hrs20mins
Author Taleen Benson
For the crust:
7.5 ouncesgluten free graham crackers
¼cup (56g)unsalted buttermelted
For the filling:
28ouncesdulce de leche
For the whipped cream:
1cup (240ml)heavy whipping cream
To make the crust, use a food processor to blend graham crackers into crumbs. Stir in the melted butter until combined. Press an even layer into the bottom of a pie pan.
Pour dulce de leche into the crust and spread to form an even layer. Slice bananas into rounds and arrange on top of the dulce de leche. Chill for at least 2 hours, or overnight.
To make the whipped cream, use a hand mixer or a stand mixer fitted with the whisk attachment to beat the heavy cream and sugar until medium peaks form. Spread on top of pie right before serving.
Feel free to use a store-bought gluten free graham cracker crust instead of making the crust from scratch.
You can use store-bought or homemade dulce de leche. Canned dulce de leche can be found in most grocery stories in the baking aisle. If you'd rather make your own, pour two cans of sweetened condensed milk into a square baking pan. Cover the pan tightly with foil and place into a larger roasting pan. Fill the roasting pan with hot water, about 1" deep. Bake on 425°F for about 1 hour and 30 minutes, or until it reaches that deep caramel color. You may need to add a bit more water, depending on how much of it evaporates while baking. Cool completely before pouring into crust.