This morning I turned on my usual morning news show, GoodDay Sacramento, and they said today was National Pie Day. They even did a segment in which they made a Koolaid Pie recommended by a viewer. That did not sound appetizing to me, but I headed for the pantry to see what I could whip up in honor of National Pie Day. My inspiration was a can of Dulce de Leche made by Nestle. I searched the web for pie recipes and came up with several that used Dulce de Leche with bananas, whipped cream, and chocolate toffee bits. I liked the elements of some of the recipes and not others. I took it a bit in my own direction and produced a delicious, rich pie.
Happy National Pie Day!
- 1 vanilla wafer cookie pie crust
- 1 14-ounce can Dulce de Leche (look for it in the Hispanic food section of the grocery store)
- 2 bananas, sliced ½ inch thick
- 1 cup crushed chocolate-covered toffee bars or Heath bits
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 8 ounces cream cheese
- 1 TBS vanilla
- Spread the Dulce de Leche onto the bottom of the cookie crust. Cut the bananas into ½â€³ slices. Lay the slices over the Dulce de Leche. Sprinkle with about ½ of the toffee bits and set aside. In a medium bowl, combine the powdered sugar and heavy whipping cream. Beat with electric mixer until medium peaks form. In a medium bowl, beat the softened cream cheese with the electric mixer until light and fluffy. Add the whipped cream and vanilla to the cream cheese and mix with the until fluffy and combined. Spread over the toffee bits and then sprinkle with remaining toffee bits. Chill for several hours before serving.