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Banana Cream Pie with Oatmeal Cookie Crust

banana cream pie with oatmeal cookie crust recipe by the wood and spoon blog by kate wood. A simple press in crust made up of store bought crunchy crisp oatmeal cookies (i use gmomma's) is filled with a vanilla and banana flavored pastry cream and slices of real bananas. The whole thing is topped with whipped cream and extra banana for garnish. This recipe is a great summer or spring time cream pie recipe and can easily feed a crowd at your next gathering or party. Find the recipe at thewoodandspoon.com

5 from 1 reviews

A traditional banana cream pie made special with an oatmeal cookie crust.

Scale

Ingredients

For the cookie crust

For the filling

For the topping

Instructions

To prepare the cookie crust

  1. Preheat an oven to 350 degrees.
  2. In a food processor or by hand, finely chop cookies/crumbs into a coarse consistency, adding the remaining crust ingredients towards the end. Mix to combine. The mixture should resemble wet, coarse sand.
  3. Press the crust in to a standard 9″ pie plate. (There will not be enough crumbs to coat a deep dish plate)
  4. Bake until the crust begins to firm up, about 8-10 minutes. Allow to cool.

To prepare the filling

  1. Whisk the sugar, cornstarch, and salt together in a medium saucepan.
  2. Whisk in the egg yolks, followed by the heavy cream and milk, until the mixture is smooth.
  3. Over medium-low heat, bring the mixture to a simmer, whisking constantly. The mixture will slowly thicken to a loose pudding consistency. Be sure to whisk constantly while mixture thickens, otherwise you will have clumpy pudding as opposed to a uniformly smooth pudding.
  4. Remove the pan from heat and stir the pudding through a fine mesh strainer to remove any clumps.
  5. Return the mixture back to the pan, but off the heat, and gently stir in the butter and vanilla.
  6. Allow mixture to cool slightly, stirring once or twice a minute, for about five minutes.

To assemble the pie

  1. Thinly slice (about 1/8th”) a layer of bananas over the bottom of the pie crust. I used about 3/4 of a banana for this.
  2. Spoon half of the pudding mixture on top of the banana layer.
  3. Repeat the layering of banana slices once more, topping with the remaining pudding.
  4. Smooth the top and place a piece of Saran wrap directly on top of the pudding. Allow to cool in the refrigerator at least for 4-5 hours, but preferably overnight.
  5. When ready to serve, whip the remaining heavy cream with a hand or stand mixer, starting on low speed and increasing to high.
  6. Add sugar along the way and turn the mixer off when stiff peaks have formed.
  7. On low, stir in the vanilla until combined.
  8. Keep pie refrigerated until ready to serve and garnish with extra banana if desired!

Notes