Dulce de Leche Banana Rum Pie

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.

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Prep Time 15 min
Total Time 3 hr 55 min
Servings 10

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 frozen (thawed) whipped topping

1/2: cup dulce de leche milk caramel spread

4: chocolate-filled tubular-shaped pirouette cookies, coarsely crushed

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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.