Dulce de Leche Banana Rum Pie

Dulce de Leche Banana Rum Pie
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  • Prep

    15

    min

  • Total

    3

    hr

    55

    min

  • Servings

    10

This decadent dessert pie is a sweet reminder of South America – a rich rum flavored banana-Bisquick™ mix custard baked and topped with whipped cream and dulce de leche milk caramel spread.

Ingredients

  • 1

    cup mashed ripe bananas (2 medium)

  • 2

    teaspoons lemon juice

  • 1/3

    cup Original Bisquick™ mix

  • 1/4

    cup sugar

  • 3

    tablespoons butter, melted

  • 3

    tablespoons dark rum

  • 1

    can (14 oz) sweetened condensed milk (not evaporated)

  • 2

    eggs

  • 1 1/2

    cups Cool Whip frozen whipped topping, thawed

  • 1/2

    cup dulce de leche milk caramel spread

  • 4

    chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Steps

  • 1
    Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • 2
    In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • 3
    Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
  • 4
    Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.

Nutrition

Nutrition Facts

Serving Size:

1 Serving

% Daily Value*:
Vitamin A
0%
0%
Exchanges:

Free

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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