Cookie Topped Banana Cream Pie Recipes

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BANANA CREAM PIE COOKIES



Banana Cream Pie Cookies image

These banana cream pie cookies taste like banana cream pie all wrapped up in a delicious cookie!

Provided by Aimee

Time 14m

Number Of Ingredients 11

1 cup unsalted butter ((2 sticks, room temperature))
1/2 cup granulated sugar
1/2 cup brown sugar ((packed))
2 large eggs
1 tsp vanilla extract
2 1/2 cups +2 TBS all purpose flour ((spooned and leveled) )
3.4 oz package instant banana cream pudding mix ((dry, not prepared))
1/2 tsp salt
1 tsp baking soda
1 1/4 cups white chocolate chips
1 cup chopped graham crackers ((about 5 graham crackers, crumbled into small pieces))

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
  • In a large bowl, cream together the sugars and butter, until well mixed, and light and creamy, about 2 minutes.
  • Add in eggs, vanilla, and mix until just combined.
  • Add in the flour, pudding mix, salt and baking soda. Stir in completely until you have a nice soft dough.
  • Fold the graham cracker pieces and white chocolate chips evenly into the dough.
  • Scoop the cookie dough into 2 Tablespoon sized scoops, and roll them into smooth balls.
  • Place about 8 cookie balls, on to each prepared baking sheet. Place them about 2 inches apart.
  • Bake the cookies for 8-9 minutes until lightly golden on the sides, and the tops are just barely set. They might not look all the way done.
  • Allow cookies to cool on cookie sheet for about 8 minutes on the cookie sheet, as they'll keep cooking as they are there. Then transfer them to a cooling rack to cool completely.

Nutrition Facts : Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 38 mg, Sodium 196 mg, Fiber 1 g, Sugar 18 g, Calories 236 kcal, ServingSize 1 serving

COOKIE-TOPPED BANANA CREAM PIE



Cookie-Topped Banana Cream Pie image

Well, here's a scrumptious riff on the beloved banana-chocolate pairing! Who could say no to banana cream pie in a chocolate cookie crust?

Provided by My Food and Family

Categories     Pie

Time 4h30m

Yield Makes 12 servings.

Number Of Ingredients 11

20 thin vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-3/4 cups)
1/4 cup butter, melted
3 cups half-and-half
2 egg yolks
1/2 cup sugar
1/3 cup cornstarch
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
3 ripe, but firm bananas, sliced
1 cup thawed COOL WHIP Whipped Topping
Additional thin vanilla creme-filled chocolate sandwich cookies, for garnish

Steps:

  • Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
  • Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
  • Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
  • Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

BANANA CREAM PIE LUSH



Banana Cream Pie Lush image

This lush is bananas! Sugar cookie crust gets topped with a sweet vanilla creamy layer, sliced bananas, pudding and whipped topping for an irresistible take on banana cream pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 1/2 teaspoons vanilla
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
3 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
2 boxes (3.4 oz each) Jell-O™ banana cream-flavor instant pudding & pie filling mix
3 cups cold milk
1 firm medium banana, cut into 1/4-inch slices (about 1 cup)

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
  • In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE COOKIE CRUST BANANA CREAM PIE



Chocolate Cookie Crust Banana Cream Pie image

Provided by Dave Lieberman

Categories     dessert

Time 2h12m

Yield 10 servings

Number Of Ingredients 13

2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
1/4 cup dark brown sugar
6 tablespoons unsalted butter, melted
3 cups whole milk
4 large egg yolks
1 teaspoons vanilla extract
1/2 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 ripe bananas (about 1 1/2 pounds total), peeled, halved lengthwise, and sliced 1/4-inch thick
1 cup heavy cream, whipped to soft peaks
2 tablespoons sugar
A few drops vanilla extract

Steps:

  • Make the crust:
  • Preheat oven to 350 degrees F.
  • Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.
  • For filling:
  • Heat the milk over medium heat until warmed, but not boiling. Beat the yolks in a large bowl. Slowly whisk the warm milk into the yolks and add the vanilla. Whisk sugar, cornstarch, and salt together in heavy medium saucepan. Over medium heat, gradually whisk in the egg, milk, and vanilla mixture to the dry ingredients until custard thickens and you can see the tracks from the whisk in the bottom of the pan, about 6 minutes. Remove from heat. Transfer custard to large bowl and fold in bananas; cover bowl with plastic wrap and cool custard completely in refrigerator, about 1 1/2 hours.
  • When custard has chilled, make topping by whipping cream with sugar and vanilla in a mixer at high speed until soft peaks form. Fold in most of the remaining chocolate cookie crumbs, reserving a few for garnish.
  • Stir custard to loosen, if necessary. Spread over bottom of prepared crust. Top with whipped cream mixture. Refrigerate until ready to serve. Scatter remaining chocolate crumbs over top just before serving.

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