Banana-Dulce De Leche Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Banana-Dulce De Leche Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Banana-Dulce De Leche Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (14 ounce) can sweetened
• condensed milk
• 1 cup graham cracker crumbs
• 1/2 cup butter, melted
• 4 bananas
• 1 1/2 cups whipping cream
• 2 tablespoons confectioners'
• sugar
• 1 teaspoon vanilla extract
• To make dulce de leche, place the unopened can of sweetened
• condensed milk in a saucepan, and add enough water to cover half-
• way up the can. Place the saucepan over medium-high heat and

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook for 3 hours, adding more water as necessary

Step 2: Technique & Execution

Remove from heat and cool

Step 3: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 4: Technique & Execution

Combine the graham cracker crumbs with the butter in a mixing bowl until evenly blended

Step 5: Technique & Execution

Press the crumb mixture evenly into a 9 inch pie plate

Step 6: Technique & Execution

Bake pie crust in preheated oven until lightly browned, 10-15 minutes