This pie is made with bananas,dulce de leche,and fresh cream.(3 layers),and it’s  a no bake


I think it tastes too good, if you make it and keep in the refridgerator the previous day,

and consume within 2 days.Really yumm!


Now  for the recipe;


For the crust(8-10 inch)

200 gm digestive biscuits

a handful of walnuts

100 gm unsalted butter

Powder the walnuts and  biscuits like breadcrumbs.

Melt the butter,and pour over biscuit mixture and blend.

Press the mixture onto  a greased  pie dish,and set in the  refridgerator ,for 10-15 minutes.

To prepare Dulce de leche(best to prepare in advance and allow to cool)

Ingredients for the filling.

3 bananas sliced and sprinkled with 1 tblsp.lime juice,orange juice

1 tin condensed milk.

Place the unopened condensed milk in  water ,and boil for 2.5 hours.

The level of water should always be above the condensed milk tin.

Keep pouring water as the level decreases.The tin should be immersed fully.

After it is done, allow to cool in the water itself.

Remove the crust from the fridge ,and spread this toffee over the crust.

Layer the sliced bananas.


200 ml whipping cream.

Beat this till stiff and spread on top.As dulce de leche and bananas contribute to the

sweetness,it is not necessary to add sugar to the cream.

Those  who love the extra sweetness,can add 1.5 tblsp. powdered sugar.

Garnish with chocolate curls.


Variations for the base.

1.Pie crust can be used instead of biscuit base.(Short crust)

2.Brownie or chocolate cake slice may be used as the base

3.The walnuts could be substituted with dark chocolate chips


Variations for Dulce de leche

2 cups thick butterscotch custard/chocolate custard.


Variations for fresh cream

Meringue  made with 3 egg whites +1/4 cup sugar+1 tsp cornflour,1 tsp white vinegar

Place in hot oven for 5 minutes.Flambe with 1/4 cup brandy or rum.(pour heated liquor on

the meringue.)

Variations for garnish

Caramel syrup.


Toasted coconut with nuts+chocolate sauce.

Crushed macaroons












Caramel Pudding (2 versions)

I’m giving you here two types of caramel basic pudding,one with fresh milk,and the other using condensed milk.You could try the same with thick coconut milk or tinned coconut milk.
With fresh milk
500 ml milk
5 eggs
5-6 tblsp.of sugar
1 tsp.vanilla essence
2 tblsp.custard powder (optional)
a pinch of nutmeg
For the caramel
2 tblsp.white or brown sugar
1-2 tblsp water
One drop lime juice (to avoid crystallisation).
First mix a little milk to the custard powder,and gradually add the rest of the milk.Beat the eggs with the vanilla essence lightly and add to the milk with the nutmeg and set aside.
To caramelise
Use a thick bottomed pan and first add the sugar (low flame). Once u see the color change add the water and heat till you get a nice golden color(take care not to burn)add a drop of lime juice.Remove immediately from fire. You could use the same pan for steaming the pudding or pour the caramel quickly into the pan you like to make,and coat the base with the caramel.Add the milk.(if you like a deeper yellow you could add yellow Coloring).Cover with foil or cling wrap and steam for 30-35 minutes,or untill done.
Allow to cool and turn over carefully and serve.
This can be served warm or cold.
condensed milk version
1 tin condensed milk
7-8 eggs
1/2 cup water to mix  with condensed milk.
This is the only variation in the condensed milk caramel Pudding recipe.The method is the same.No need to add sugar to the milk.Use only the sugar to caramelise.The number of eggs and milk,and no sugar is the only variation.
You could bake this dessert too in ramekins slightly immersed in water in a moderate oven for 20-25 minutes.(no need to cover).Can be served with fresh cream(optional)


Photo credits:Raffaella fernando photography.