Banana Cream Pie With Chocolate Cookie Crust

banana cream pieToday is National Banana Cream Pie Day! Who knew?! Well, sweet -- it's always nice to have an excuse to make this scrumptious pie, which, in a way, screams, "BRING ON SPRING!" Although banana cream pie isn't exactly known for being the epitome of a healthy treat, this recipe is a lighter take on the traditional fattening-to-the-max version. So, you can feel slightly more angelic while enjoying something so delightfully decadent.

Plus, there's no better pie than one made with a chocolate cookie crust? Nommm ...


Banana Cream Pie adapted from Whole Foods Market

  • 1 (9-ounce) box chocolate cookies
  • 2 tablespoons dark brown sugar
  • 4 teaspoons melted butter
  • 2 3/4 cups low-fat milk, divided (could also use low-fat soy or almond milk)
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 large bananas

Preheat oven to 400°F. In a food processor, process cookies and brown sugar until finely ground. Add melted butter and 1/4 cup of milk and process until completely moistened.

Oil a 9-inch non-stick or glass pie plate. Using wet fingers, press crumb mixture evenly into bottom and up sides of pie plate. Bake 10 minutes. If crust rises during baking, use the back of a spoon to push the crust back into shape. Cool on a wire rack.

In medium saucepan, combine brown sugar, cornstarch, nutmeg, and salt. Whisk remaining 2 1/2 cups of milk into sugar mixture until well combined. Bring to a boil over medium heat. Simmer, whisking constantly, for 1 minute or until thickened. Remove from heat and stir in vanilla. Set aside to cool to room temperature.

Thinly slice bananas. Fold all but 1 cup of bananas into cooled pudding. Spoon filling into cool pie shell, smoothing the top. Arrange remaining 1 cup banana slices in a decorative pattern on top of pie. Refrigerate until serving time.

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