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Banana-Caramel Meringue Pie



Dulce de Leche, bananas and meringue are a delicious and rich combination, but the lime zest adds a citrous bite and makes it irresistible! This pie is super easy and super delicious!!! Serve with vanilla ice cream on the side, if you wish. 

Serves 8


  • 4 cups graham crackers, roughly crushed
  • 8 tablespoons butter, softened
  • ½ cup dark brown sugar
  • 4 ounces package cream cheese
  • 1 cup (8 ounces) dulce de leche
  • 3 medium bananas, sliced
  • 4 egg whites
  • 8 tablespoons sugar
  • Lime or lemon zest

Crust Directions:

Preheat oven 350 degrees F.

Add the graham crackers, butter, and braon sugar to a food processor. Process for about 1 minute, until it is all incorporated. Press mixture into a 9 or 10 inch pie dish. Bake for 8 to 10 minutes, until golden brown. Remove from oven and set aside to cool.

Filling Directions:

In a medium size bowl, mix the cream cheese and dulce de leche until well incorporated. Spread over pie crust.

Place bananas over cream cheese and dulce de leche mix.

Turn on oven broiler. In a mixer, beat egg whites until soft peaks form, about 5 to 7 minutes; slowly add sugar, one tablespoon at a time, constantly beating until it doubles the volume and it looks fluffy. Carefully spread over bananas.

Broil for 2 to 3 minutes, or until top turns golden brown.

Refrigerate for 3 to 4 hours, or overnight.

Top with fresh lemon or lime zest; slice and serve.

Cook’s Notes:

Dulce de leche is South American syle caramel. It can be found at the Latin section of major grocery stores.

To make dulce de leche at home, place a can of condensed milk in a large sauce pan and cover with water. Bring to a boil, turn heat down to medium and cook for about 2 hours. Make sure to cool it completely before opening the can, to avoid any burns.



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