300 grams of cornstarch biscuits100 grams of margarine150 grams of dark chocolate800 grams of dulce de leche (or two cans of pressure-cooked condensed milk)6 small bananas200 ml of whipped cream


In a blender, beat the cornstarch biscuits until they turn into crumbs.  Place in a bowl, add the margarine and mix well with your hands.Take a mold (preferably removable bottom) measuring 18 cm in diameter and place this dough in the center and on the sides, pressing it tightly.Bake in a preheated oven at 180° degrees for 7 minutes.  ReserveMelt 150 grams of dark chocolate and brush on the baked pie, refrigerate until it hardens.*The chocolate prevents the dulce de leche from making the cookie dough soft.Once cold and the chocolate is hard, add the dulce de leche throughout the pie, cut the bananas in half and place on top of the dulce de leche.Beat the whipped cream in a mixer and spread over the top.Finish with cocoa powder and let it chill for 2 hours before serving.

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