Dulce de Leche-Banana Pie

Ingredients

• 1 pieshell (I always “cheat” and use store-bought crusts, but you do whatever suits you.)
  
• 1 can (13.4 oz.) dulce de leche (Dulce de leche is like sweetened condensed milk, only caramel-flavored. It’s probably in the Hispanic section of the grocery store, although I found it next to all the other canned milks.)
• 3 ripe bananas
• 1 C. whipping cream
• ¼ C. powdered sugar
• ½ C. semisweet chocolate chips
• 1 tsp. vegetable oil.
  

1. Heat your oven to 450 degrees and bake your piecrust for 9-11 minutes or until golden brown. Once your crust is done, let it cool for thirty minutes (according to the recipe), but less than that if you’re like me and are hyper-impatient.

2. Spread your can of dulce de leche onto the crust with a spatula. Rinse the can & recycle it, or let your kids have a field day with the sticky stuff left inside.

3. Slice your bananas and arrange neatly (not that it matters) onto the dulce de leche.

4. Beat your whipping cream and powdered sugar with an electric mixer on high speed until soft peaks form. Spread it over the bananas.

5. Put your chocolate chip & oil in a small resealable freezer bag; seal the bag. Microwave on high for 30 seconds and give the bag a few good squeezes. Microwave for another 30 seconds or so until everything is melted. Snip off a teensy tiny corner of the bag and pipe your melted chocolate over whipped cream.

6. Refrigerate until you’re ready to serve it. Good luck actually getting it unharmed and uneaten to the table.


*This recipe is adapted from Betty Crocker's Fall Baking (2007) cookbook.