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Dulce de Leche Banana Rum Pie

(1 review)
Dulce de Leche Banana Rum Pie
  • Prep Time 15 min
  • Total Time 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.

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.
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Nutrition Information 
No nutrition information available for this recipe
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