- Written by Cynthia Presser
Dulce de Leche, bananas and meringue are a delicious and rich combination, but the lime zest adds a citrous bite. Try this easy and decadent pie today.
- 4 cups graham crackers, roughly crushed
- 8 tablespoons butter, softened
- ½ cup sugar
- 4 ounces package cream cheese
- 1 cup (8 ounces) dulce de leche
- 3 medium bananas, sliced
- 4 egg whites
- 8 tablespoons sugar
- Lime or lemon zest
Crust – Preheat oven 350 degrees F.
Add the graham crackers, butter, and sugar to a food processor. Process for about 2 minutes, until it is all incorporated. Press mixture into a 9 or 10 inch pie dish. Bake for 8 to 11 minutes, until golden brown. Remove from oven and set aside to cool.
Filling - In a medium size bowl, mix the cream cheese and dulce de leche until well incorporated. Spread over pie crust.
Place bananas over cream cheese and dulce de leche mix.
Turn on oven broiler. In a mixer, beat egg whites until soft peaks form, about 5 to 7 minutes; slowly add sugar, one tablespoon at a time, constantly beating until it doubles the volume and it looks fluffy. Carefully spread over bananas.
Broil for 2 to 3 minutes, or until top turns golden brown.
Refrigerate for 3 to 4 hours, or overnight.
Top with fresh lemon or lime zest; slice and serve.
Dulce de leche can be found at the Latin section of major grocery stores.
To make dulce de leche at home, place a can of condensed milk in a large sauce pan and cover with water. Bring to a boil, turn heat down to medium and cook for about 2 hours. Make sure to cool it down completely before opening the can, to avoid any burns.
My inspiration to create this pie was another recipe of mine called “Dulce de Monkey.” This dessert recipe is so easy! Once I even taught it to a group of 6-years-old girls at a birthday party. Click here for recipe.