I think its safe to say that Spring has finally sprung. The sun is shining, the monotonous brown is starting to change (slowly) back to shades of green and the temperature is mild and enjoyable with a warming forecast. The city of Chicago waits for this time of year, its almost a celebration when one can spend an afternoon outside without having to thaw out their face and fingers afterwards.
Happy to be outside today, I made my way to the grocery store and picked up the ingredients to what has become one of my top 5 BEST desserts. I spent the afternoon whipping up a banana cream pie. BUT, this was not your average banana cream pie; this magically delicious treat started with a graham cracker crust, layered with dulce de leche, bananas, more dulce de leche, more bananas and finally topped with vanilla whipped cream. ohhhh my.
Banana Cream Pie
graham cracker crust:
1 cup graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
1/2 tsp cinnamon
mix together all the ingredients and press into 9 inch pie or tart pan. Bake at 350 degrees for 10-15 minutes until golden brown.
dulce de leche*
3-4 ripe bananas, sliced
vanilla whipped cream
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
2 1/2 tbsp confectioners sugar
Once the graham cracker crust has cooled spread a layer of dulce de leche over it. Layer it with half the sliced bananas , spread another layer of dulce de leche and top with the remaining bananas. In a stand mixer whip the cream until a soft peak forms. Stir in confectioners sugar and vanilla, once incorporated spread over the top of the pie. Chill for at least one hour.
*dulce de leche recipe found here.