|Banana slices, layered in a cream cheese filling on a shortbread pie crust, covered in whipped topping, chopped pecans and chocolate sauce.|
Banana Pie with Shortbread Cookie CrustI've had this Banana Pie on my mind for awhile, but just hadn't gotten around to making it. I wanted to produce a banana pie that was a little outside of the usual custard filling but with richer flavor than going with a pudding mix.
With bananas on the counter teetering on the edge of being overripe, and these fantastic Walkers cookies showing up, I decided to finally get around to making that banana pie and use some of these delightful cookies to make a shortbread crust. I decided to use the Shortbread Thins. Walkers cookies are available in the cookie section at most markets, including many Walmart food stores, but you could certainly substitute another commercial or homemade shortbread cookie, or purchase a commercial pie crust instead.
I settled on a cream cheese/butter filling and it gave just the right punch of rich I wanted. I also like the idea of layering the bananas. My bananas were on the edge of being overripe so I had to slice them thicker than I wanted. Yours should be thinner and a bit firmer. I also used 4 since I needed to use them, but I think three would have been fine.
If the banana slices are layered between divided filling, it helps to keep them from early browning and it doesn't tend to affect the texture of the crust either, like placing slices directly on the crust does. The combination of the shortbread crust with the buttery cream cheese filling and bananas was just amazing. Take that over the top with a whipped cream topping...
... a sprinkle of chopped pecans and a drizzle of chocolate syrup.
To finish, I had set aside some of the shortbread crumbs and sprinkled those on top just before serving. This turned out to be an excellent dessert I am sure you will love. Enjoy!
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Recipe: Banana Pie with Shortbread Cookie Crust©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 2 hours | Yield: About 8 servings
For the Homemade Crust:
For the Filling:
- 2 (4.2 ounce) boxes of shortbread cookies finely crushed, reserving 2 tablespoons for garnish
- 1 tablespoon of granulated sugar
- 1/4 cup of unsalted butter, melted
For the Topping:
- 4 ounces of cream cheese, softened at room temperature
- 1/4 cup of unsalted butter, softened at room temperature
- 1-1/2 cups of sifted powdered sugar (sift then measure), set aside 3 tablespoons
- 1/4 cup of heavy whipping cream
- 1 teaspoon of pure vanilla extract
- 3 to 4 bananas
- Juice of one lemon
- 1 cup of heavy whipping cream
- The 3 tablespoons of reserved shifted powdered sugar
- 1/4 cup of chopped pecans, to garnish
- Melted chocolate or Hershey's syrup, to drizzle
Preheat oven to 350 degrees F. Butter a deep dish glass pie pan; set aside. Combine the crushed shortbread cookies with the sugar and melted butter until well mixed. Press evenly into the pie plate and up the sides. Bake at 350 degrees for about 12 to 15 minutes, or until golden brown. Remove and set aside until fully cooled, about 1 hour.
Set aside 3 tablespoons of the sifted powdered sugar; set aside for the whipped topping. Beat together the cream cheese and butter until creamy. Mix on medium low, adding the remaining powdered sugar and cream, beginning and ending with the powdered sugar, until mixed in well. Stir in the vanilla; set aside.
Cut the bananas into thin slices, about 1/4 inch, and toss very lightly in a small bowl with the lemon juice. Place half of the cream cheese mixture into the bottom of the fully cooled pie crust and carefully spread it out all over the bottom of the crust. An offset spatula works especially well for this. Using a slotted spoon to drain, transfer the bananas and add them to the top of the cream cheese mixture. Place the rest of the cream cheese filling on top of the bananas and carefully spread it out into an even layer.
Beat the whipped cream in a mixer until it begins to foam up. Gradually add the reserved powdered sugar and beat until fully whipped and soft peaks are formed. Spread the whipped cream topping evenly over the top of the second cream cheese layer. Sprinkle the top with chopped pecans and then drizzle with the chocolate syrup. Refrigerate for several hours. Just before serving, garnish the top with the reserved shortbread crumbs.
Cook's Notes: I used Walker's shortbread cookies. Can substitute another shortbread cookie brand, homemade shortbread crust, a store-bought Keebler Ready Crust Shortbread Crust or other prepared pie crust.
Tip: Slice number one out of a pie is always a challenge to extract in one neat piece. Sometimes it helps if after slicing into the first piece, to go ahead and slice out a second piece before trying to remove the first piece.
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