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🇺🇸 America's Top Recipes 🇺🇸

Sweetie Pie

SweetWorld-CuisineOven

Time: 2 hours 40 minutes

Yield: 8 servings

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About

Sweetie Pie is for sweethearts and happiness only! It's certainly the right kind of pie to be sweet on! Plucked right from England, this play on the beloved banoffee pie has a crumbly and buttery crust, with a rich and delicious caramel-flavored filling. The bananas add a creamy, mild, tropical, and nice balance to the deep caramel flavor of the dulce de leche. With a light and fluffy whipped cream on top, Sweetie Pie is just a great way to round out a meal or celebrate the moment!

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Ingredients

  • For the crust and the filling:
  • 1 1/2 cups graham crackers crumbs
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted
  • 1 (13.4-ounce) can dule de leche
  • For the topping:
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 medium bananas, yellow but not overripe, peeled and sliced into 1/4-inch-thick rounds
  • chocolate bar, optional, to taste, grated, can substitute cocoa powder

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -In a medium mixing bowl, add the graham cracker crumbs, the cinnamon, and the salt and using a rubber spatula, stir to combine.

Step 3 -Add the melted butter to the crumb mixture and mix until the crumbs are evenly moistened and the mixture looks sandy. Make sure to break up any large clumps with the spatula.

Step 4 -Transfer the crumb mixture to a standard, 9-inch pie plate and using your clean hands or the bottom of a glass cup, press the crumbs into a firm, even layer along the bottom and up the sides of the pie plate.

Step 5 -Bake the crust until it begins to turn golden, about 10 minutes.

Step 6 -Let the crust cool completely, about 30 minutes.

Step 7 -Pour the dulce de leche into the cooled crust and using an offset spatula, gently spread it into an even layer.

Step 8 -In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with a hand mixer, add the heavy cream, the powdered sugar, and the vanilla and beat together on medium-high speed until stiff peaks form.

Step 9 -Top the dulce de leche layer with the banana slices in an even layer.

Step 10 -Spoon the whipped cream on top of the banana layer, making sure to cover the bananas completely.

Step 11 -Refrigerate the pie, uncovered, for at least 2 hours and up to overnight.

Step 12 -Serve topped with the grated chocolate.

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