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Dulce de Leche Banana Rum Pie

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  • Prep 15 min
  • Total 3 hr 55 min
  • Servings 10
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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.
Updated May 18, 2016
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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

Steps

  • 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

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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