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No Bake Banana Cream Pie with Dulce de Leche and Mascarpone

Servings 24 cm round tart pan


For the crust:

  • 200 grams plain vanilla biscuits or graham crackers
  • 50 grams roasted almonds
  • 100 grams melted butter

For the filling:

  • 400 grams dulce de leche
  • 3 large ripe bananas

For mascarpone cream:

  • 225 grams mascarpone cheese at room temperature
  • 40 grams sugar powder
  • 1 tsp. vanilla extract
  • 250 ml. cold whipping cream

For decoration:

  • 2-3 biscuits crushed



  1. In a food processor with a steel blade, place biscuits and almonds and grind into a thin powder.
  2. Add melted butter and mix until you get a moist crumbly mixture.
  3. Transfer the crumbs to a lightly oiled pie pan and press the base and sides tightly to form a crust.
  4. Freeze the crust for about 30 minutes.

Banana filling:

  1. Spread the dulce de leche in a uniform layer over the crust.
  2. Cut the bananas into slices of about 1-2 cm and arrange them tightly over the layer of dulce de leche.

Mascarpone cream:

  1. In a mixer bowl with a whipping attachment, whip cheese, powdered sugar and vanilla into a uniform mixture.
  2. Increase the speed of the mixer and add the cream in a thin stream, while whipping quickly until you get a uniform and stable whipped mascarpone cream.
  3. Transfer the cream to a piping bag fitted with a 2 cm serrated piping tip.

Assembly and decoration:

  1. Drizzle mounds of vanilla mascarpone cream on the top of the pie.
  2. Decorate with crushed biscuits and serve.

Recipe Notes

  • The pie is at its best on the day of preparation.
  • Keep the pie in a closed container in the fridge for up to 2 days.
  • Instead of dulce de leche you can use caramel filling, chocolate spread, peanut butter or any other spread you like.
  • Instead of mascarpone, you can use standard cream cheese in the same amount.