Monday, June 7, 2010

Banana Cream Cheese Pie with Shortbread Cookie Crust

Banana slices, layered in a cream cheese filling on a shortbread pie crust, covered in whipped topping, chopped pecans and chocolate sauce.

Banana Cream Cheese Pie with Shortbread Cookie Crust

I'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!

Recipe: Banana Cream Cheese 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:
  • 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 Filling:
  • 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
For the Topping:
  • 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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©Deep South Dish
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Posted by on June 7, 2010
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  1. Oh my word, Mary you've done it again I can't wait to try this!!! Have a good week!

  2. Wow! That's the yummiest banana pie recipe I've ever seen! My mouth is watering!

  3. I'll bet those cookies really did make a super crust...they're SO buttery and awesome. Yum :)

  4. ....and it's so light too:-). It looks delicious. Have a great day. Blessings...Mary

  5. Hi Mary,
    This looks like a slice of Heaven! Thanks so much for the recipe! :)

  6. It looks delicious! Walkers products are great and I enjoyed the info. Great dessert!

  7. My stepmother makes banana pudding with shortbread cookies and it's delicious! This would be the extreme version of that and every bit as yummy I'm sure!

  8. This is one of my most popular desserts, along with my Shoney's style strawberry pie, my banana split dessert, my red velvet cake, my... Oh. Sorry. Seriously, I love this pie, and it's so easy to make! I've had more than one person who don't even like bananas DEVOUR this pie!

  9. I make this for Thanksgiving dinner.For the filling prepare a pkg. of vanilla pudding.Next mix a can of sweetened condensed milk with a pkg.of cream cheese until smooth. Fold in a small bowl of cool whip until smooth and layer over bananas."Bavarian Cream Pie"

  10. I've made this pie before, and it is incredible! I would like to make it for a family dinner out of town. Do you think it would freeze well?

    1. Thanks John! You know, I've never frozen it so I really don't know. There could be some separation with the cream cheese, I'm just not sure how it would be once thawed. If I do try freezing it, I'll be sure to update the cook's notes.

  11. It's supposed to be 99 degrees today! Our new Lidl store had organic bananas for 29c/lb. So Mary, if I used Pecan Sandies instead of shortbread, about how many cups of crumbs would be needed here? I measured out 8oz. and it doesn't look like enough.

    1. Pecan Sandies. I so adore those cookies!! For a cookie pie crust I use about 1-1/2 cup crumbs.


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