Dulce de Leche con los Plátanos
Dulce de Leche con los Plátanos
Here is what I call Dulce de Leche con los Plátanos, or Dulce de Leche Pie.
I made this up today using a technique my grandmother taught me 20 years ago.
You start off with 2 small cans of Eagle Condensed Milk. Not evaporated, you need sweetened condensed.
Peel the paper label off and place into large pot and completely cover with water several inches above the tops of the cans. Turn on Med heat and boil for 3.5 hours. Make sure the water level never drops below the tops of the cans.
Remove from heat and let the cans cool for 30 minutes.
While they are cooling , preheat your oven to 375 degrees. Place a pre-made graham cracker crust in the oven for 8 minutes or until golden brown. Remove from oven.
Immediately spread a single layer of semi-sweet chocolate chips into the pie crust.
Slice 1 ripe banana and cover chips with banana slices.
Open one can of the condensed milk. The milk will have turned into a creamy caramel filling. Spread caramel filling evenly and completely cover the banana slices.
Spread another single layer of chocolate chips and cover with another layer of sliced bananas.
Open the other can of the condensed milk and spread over the bananas.
Spread a thick layer of Cool Whip, or as I do, freshly beaten heavy whipping cream with a half cup of powdered sugar added in.
Sprinkle some more chocolate chips on top.
Let sit in fridge overnight.
Follow up with an insulin chaser, 'cause you now gonna have a case of the sugars!
I made this up today using a technique my grandmother taught me 20 years ago.
You start off with 2 small cans of Eagle Condensed Milk. Not evaporated, you need sweetened condensed.
Peel the paper label off and place into large pot and completely cover with water several inches above the tops of the cans. Turn on Med heat and boil for 3.5 hours. Make sure the water level never drops below the tops of the cans.
Remove from heat and let the cans cool for 30 minutes.
While they are cooling , preheat your oven to 375 degrees. Place a pre-made graham cracker crust in the oven for 8 minutes or until golden brown. Remove from oven.
Immediately spread a single layer of semi-sweet chocolate chips into the pie crust.
Slice 1 ripe banana and cover chips with banana slices.
Open one can of the condensed milk. The milk will have turned into a creamy caramel filling. Spread caramel filling evenly and completely cover the banana slices.
Spread another single layer of chocolate chips and cover with another layer of sliced bananas.
Open the other can of the condensed milk and spread over the bananas.
Spread a thick layer of Cool Whip, or as I do, freshly beaten heavy whipping cream with a half cup of powdered sugar added in.
Sprinkle some more chocolate chips on top.
Let sit in fridge overnight.
Follow up with an insulin chaser, 'cause you now gonna have a case of the sugars!
Member
Joined: Mar 2008
Posts: 78
From: Indian Trail, NC
Here is what I call Dulce de Leche con los Plátanos, or Dulce de Leche Pie.
I made this up today using a technique my grandmother taught me 20 years ago.
You start off with 2 small cans of Eagle Condensed Milk. Not evaporated, you need sweetened condensed.
Peel the paper label off and place into large pot and completely cover with water several inches above the tops of the cans. Turn on Med heat and boil for 3.5 hours. Make sure the water level never drops below the tops of the cans.
Remove from heat and let the cans cool for 30 minutes.
While they are cooling , preheat your oven to 375 degrees. Place a pre-made graham cracker crust in the oven for 8 minutes or until golden brown. Remove from oven.
Immediately spread a single layer of semi-sweet chocolate chips into the pie crust.
Slice 1 ripe banana and cover chips with banana slices.
Open one can of the condensed milk. The milk will have turned into a creamy caramel filling. Spread caramel filling evenly and completely cover the banana slices.
Spread another single layer of chocolate chips and cover with another layer of sliced bananas.
Open the other can of the condensed milk and spread over the bananas.
Spread a thick layer of Cool Whip, or as I do, freshly beaten heavy whipping cream with a half cup of powdered sugar added in.
Sprinkle some more chocolate chips on top.
Let sit in fridge overnight.
Follow up with an insulin chaser, 'cause you now gonna have a case of the sugars!
I made this up today using a technique my grandmother taught me 20 years ago.
You start off with 2 small cans of Eagle Condensed Milk. Not evaporated, you need sweetened condensed.
Peel the paper label off and place into large pot and completely cover with water several inches above the tops of the cans. Turn on Med heat and boil for 3.5 hours. Make sure the water level never drops below the tops of the cans.
Remove from heat and let the cans cool for 30 minutes.
While they are cooling , preheat your oven to 375 degrees. Place a pre-made graham cracker crust in the oven for 8 minutes or until golden brown. Remove from oven.
Immediately spread a single layer of semi-sweet chocolate chips into the pie crust.
Slice 1 ripe banana and cover chips with banana slices.
Open one can of the condensed milk. The milk will have turned into a creamy caramel filling. Spread caramel filling evenly and completely cover the banana slices.
Spread another single layer of chocolate chips and cover with another layer of sliced bananas.
Open the other can of the condensed milk and spread over the bananas.
Spread a thick layer of Cool Whip, or as I do, freshly beaten heavy whipping cream with a half cup of powdered sugar added in.
Sprinkle some more chocolate chips on top.
Let sit in fridge overnight.
Follow up with an insulin chaser, 'cause you now gonna have a case of the sugars!
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