We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    81
  • Print
    0

Dulce de Leche Banana Rum Pie

 0 Ratings
0 Comments
  • Prep Time 15 min
  • Total Time 3 hr 55 min
  • Servings 10
  • Save
    0
  • Pinterest
    81
  • Print
    0

This decadent dessert pie is a sweet reminder of South America - a rich rum flavored banana-Bisquick™ mix custard baked and topped with whipped cream and dulce de leche milk caramel spread.

Ingredients

1
cup mashed ripe bananas (2 medium)
2
teaspoons lemon juice
1/3
cup Original Bisquick™ mix
1/4
cup sugar
3
tablespoons butter, melted
3
tablespoons dark rum
1
can (14 oz) sweetened condensed milk (not evaporated)
2
eggs
1 1/2
cups Cool Whip™ frozen whipped topping, thawed
1/2
cup dulce de leche milk caramel spread
4
chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

Directions

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix bananas and lemon juice; set aside.
  • 2 In medium bowl, stir Bisquick mix, sugar, butter, 2 tablespoons of the rum, the condensed milk and eggs until blended. Add banana mixture; stir until blended. Pour into pie plate.
  • 3 Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 2 hours or until well chilled.
  • 4 Spread whipped topping over pie to within 1/2 inch of edge. In small microwavable bowl, microwave dulce de leche uncovered on High 30 to 45 seconds or until thoroughly heated; stir in remaining 1 tablespoon rum. Drizzle over pie. Garnish with cookies. Store covered in refrigerator.
 

Nutrition Information

No nutrition information available for this recipe.
Trademarks referred to herein are the properties of their respective owners.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close