Banana Cream Pie with Gingersnap Cookie Crust
You'll go BANANAS over our pie!!
Servings: 8
Ingredients
- GINGERSNAP CRUST :
- 2 c. gingersnap cookie crumbs
- 5 T. melted buter
- VANILLA CUSTARD :
- 2/3 c. granulated sugar
- 1/4 c. all-purpose flour
- 2 T. cornstarch
- 1/4 tsp. salt
- 2 c. whole milk light cream
- 4 lg. egg yolks slightly beaten
- 2 T. butter cubed
- 1 tsp. vanilla extract or 1/2 vanilla bean, split, seeds scraped out
- 5 med. bananas sliced 1/4-inch thick
Instructions
- GINGERSNAP CRUST: Finely grind gingersnap cookies in a food processor (yielding 2 cups). Pour into a large mixing bowl and add melted butter, stir until well combined. Press the crumb mixture firmly into the bottom and up the sides of 9-inch pie pan. Place the crust in the freezer to get hard while you make the filling.
- VANILLA CUSTARD: Combine the sugar, flour, cornstarch and salt in a saucepan. Add the milk or light cream and egg yolks, whisk together until well combined.
- Heat over medium-low heat, stirring/whisking constantly, until the mixture is thick and just begins to bubble. Remove from heat and add butter and vanilla extract or vanilla bean, if using. Stir to combine. Let the mixture cool for 15-20 minutes, stirring occasionally to prevent a skin from forming on the top of the cream.
- Meanwhile, slice the bananas. Spread 1/2 of the banana slices evenly across the bottom of the pie shell. Pour 1/2 of the custard over the banana slices. Repeat with remaining ingredients, being sure to cover all bananas with vanilla custard so that the bananas don't turn brown. Chill the pie in the refrigerator for several hours.
- Before serving, decorate as desired. We piped on homemade whipped cream and decorated with 2 sliced bananas and a Gingersnap cookie.
Notes
Cook's Note: Save the egg whites for meringue cookies or a lemon meringue pie or your favorite angel food cake.
Looks amazing! Thank you for sharing! Nettie
Thank you Nettie! 🙂
I was just feeling so flustered because for Thanksgiving I wanted to do a Banana Cream Pie and decided I would do a regular pie crust but that is just so much work! And since we have a lot of food to prepare for the day I decided I would do something easier like a graham cracker crust but I didn’t have graham crackers. I didn’t want to go into the stores because of covid, and I looked at what I had and bingo: ginger snap cookies. I looked up a recipe because I wasn’t sure if Banana Cream Pie with Ginger Snap Cookie Crust was a real thing or not but sure enough, it is! Thanks to you I will have a lovely desert for tomorrow’s feast. I’m not sure how it will taste yet but I hope it will be divine!
Lilliana
I hope you love it as much as we do! Happy Thanksgiving!