Ingredients

The following ingredients have 8 Servings
  • 2 cups gingersnap cookies (to end up with 1.5 cups ground gingersnaps)
  • 6 tbsp unsalted butter (melted)
  • 2 14-ounce cans sweetened condensed milk
  • 6 large bananas
  • 1 cup heavy whipping cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • caramel sauce or chocolate shavings, for garnish (optional)

Instruction

  • Start with the Dulce de Leche: Place the sweetened condensed milk in a double boiler setup, by setting a glass heatproof bowl on top of a saucepan with two inches of simmering water. Make sure the water doesn't touch the bottom of the bowl. Cook for 3 hours, until thick and butterscotch colored, stirring every hour. You may need to refill the water once or twice. Let cool.
  • Prepare the Crust: Preheat the oven to 350 degrees F.  Place the gingersnap cookies in a food processor and grind it into a fine crumb.
  • Pour the ground gingersnaps into a small mixing bowl, and stir in the butter, until the crumbs are evenly moistened. Press the crumbs firmly into a 9" pie plate. Bake the crust for 10 minutes, then cool completely on a wire rack.
  • Pour the dulce de leche into the crust, and spread it evenly.
  • Peel and slice the bananas about 1/4" thick, then lay them on the dulce de leche, stacked in two layers.
  • Make the Chantilly Cream: Place the heavy cream, sugar, and vanilla extract in a bowl and whip to soft peaks on medium speed, about 3 minutes. Spread evenly on top of the bananas.
  • Chill the pie in the refrigerator for an hour before serving, which will help the pie hold together better when serving.
  • It is not necessary to garnish the top, but if desired, drizzle caramel sauce on top, or sprinkle on some chocolate shavings. See blog post for more discussion on garnishes. Enjoy!