Blog, Breakfast, Dairy Free, Smoothies

Banana Cream Pie with Gingersnap Crust

Ever have a craving that you just can’t get rid of. That was me this weekend. I HAD to have Banana Cream Pie. Had to I say!
What choice did I have. I had to make one. It was that or eat everything in sight until something soothed the craving. That was just not a good idea, at least not this time….
I had a bag of gingersnap cookies so I knew I had the makings of a really good crust.
Honestly, who else besides me wants to eat the crust first? I absolutely love the crust. I always have to take a bite from the back first so I get that big bite of crust then I can move on to the filling.
This crust is nice and thick so it totally fit the bill.

Don’t be intimidated when it comes to pies. This really doesn’t take long and will satisfy that craving that just won’t go away. Oh, wait, that was me.

I have to say that I don’t usually like using certain ingredients but like I have said, all things in moderation, so you will find sweetened condensed milk and powdered sugar in this recipe. I still find this better than the boxed pudding mixes though.

Crust:
50 Ginger snap cookies
1 stick of butter, melted

Filling:
1/3 cup flour
pinch of salt
2 1/2 cups milk
1 14 oz can sweetened condensed milk
2 egg yolks & 1 whole egg, whisked together
2 tsps vanilla
3-4 bananas, sliced

Topping:
2 cups heavy whipping cream
3 Tbsps powdered sugar
1 1/2 tsps vanilla extract

Start by making the crust….
Preheat the oven to 350 degrees.
Toss the ginger snap cookies into a food processor and pulse until it has a nice sandy texture. With the food processor running on low, slowly pour in the melted butter, just until combined. Pour crust mixture into a deep pie dish and press it all around bottom and edges.
Bake for 10 minutes, set aside to cool while you make the filling.

For the Filling…
In a medium sized saucepan on medium heat, combine flour and pinch of salt, slowly mix in both milks and eggs until well combined and smooth. Stir constantly for about 10 minutes until mixture has thickened. It will take until almost the end of the 10 minutes and it will suddenly thicken up. Remove from heat and stir in vanilla. Let cool for 5 minutes or so.

Slice up one of the bananas into the bottom of pie crust to make a layer of bananas. Pour in 1/2 of the pudding filling and spread evenly. Slice up 2 more bananas onto the pudding to make another banana layer. Pour on the rest of the pudding mixture, making sure its spread evenly again, set aside to finish cooling while you make the whipped topping.

The Topping….
In a mixer with the whisk attachment, beat the heavy cream on high until it forms soft peaks then add in the powdered sugar and vanilla. Beat for a few more seconds until it has the right consistency for whipped cream. Don’t beat too long or it will get too thick to spread.
Spread the whipped cream all over the top of the pie and place in the refrigerator to set.

Let it chill in the refrigerator for 2-3 hours or overnight to set up. Overnight is best but after craving it for so long, this did not happen.
Decorate the top with more ginger snaps, slices of banana or some toasted shredded coconut….or heck, all three!
Store in the refrigerator.

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