Banana Blueberry Cream Pie with Oatmeal Cookie Crust
Happy Memorial Day! 🙂 It’s only fitting that I share an All-American favorite with you today — banana cream pie. I have a thing for banana cream pie. A big thing. One of my favorite pies to make is my Banana Pudding Pie, complete with Nilla Wafer crust. This Banana Blueberry Cream Pie with Oatmeal Cookie Crust is a bit different, however, as I’ve incorporated fresh blueberries and an oatmeal cookie crust. This turned out to be one deliciously different banana cream pie! 🙂
I think I’ve said that I’m a less is more kind of person, especially when it comes to adding fat to recipes. I like to taste the flavor of things more than I like to experience an excess of richness or fat. Can you blame me? This pie is creamy and delicious without all the fat. I’ve used non-fat milk in the pudding, and to me, it tastes perfect. Use whatever your milk-fat preference is!
This pie is loaded with fresh fruit. Fresh bananas are layered on top of the crust, then the pudding is poured over that. Fresh blueberries are dotted all over the top of the pudding. I don’t know about you, but bananas and blueberries is one of my favorite flavor combinations! Here is what the pie looks like before it’s topped with the luscious whipped cream, more bananas, and toasted, sliced almonds:
As for the crust, I have a confession to make. I’m totally nuts about Barbara’s Snackimals oatmeal animal cookies. Have you ever had them? You can find them at Whole Foods or the natural foods section of most grocery stores…and even Target. They’re 100% natural and they’re just delicious. It’s pretty humorous that a woman my age still loves animal shaped cookies, but hey — there’s some things a person never outgrows. 🙂 While I was eating a bag some time back (a single serving size!), the idea came to me that they would make a fantastic crust. They certainly did. I will definitely use them again, and again. When I haven’t eaten them all, that is. 😉
- (1) 7 ounce bag of Barbara's Oatmeal Snackimal animal cookies
- 5 tablespoons unsalted butter, melted
- 3 tablespoons packed light brown sugar
- pinch of salt
- 1½ teaspoons unflavored gelatin
- 3 tablespoons boiling water
- ¼ cup all purpose flour
- ½ cup granulated sugar
- 2 cups milk (I used non-fat)
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 medium bananas, sliced into rounds
- 1 cup fresh blueberries
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- Banana slices and toasted, sliced almonds, for garnish
- Preheat the oven to 375 degrees. Spray a 9" pie plate with cooking spray. Using a food processor or blender, pulse the Snackimals until coarsely ground. Be careful not to over process as you don't want cookie dust! Place the ground cookies into a small bowl. Add the melted butter, brown sugar, and salt, and stir until well incorporated.
- Pour the crust into the prepared pie plate. Press evenly along the bottom and about 2 - 2½" up the side. Bake for 10 minutes or until golden brown. Place on a wire rack to cool.
- Place the gelatin a small bowl. Add the boiling water to the gelatin, and stir until it's dissolved. Set aside.
- Place the sugar and flour in a medium saucepan and whisk until combined. In a small bowl, whisk the egg yolks and milk until well combined. Add the milk mixture to the sugar mixture in the sauce pan and whisk well. Cook the milk mixture over medium heat, whisking constantly, until it comes to a boil and thickens, about 8-10 minutes. Remove from heat and whisk in the gelatin slurry and vanilla extract. Cool slightly.
- Slice the bananas into ¼ inch round slices and arrange along the bottom of the pie crust. You can do one layer or two...the more banana the better. Pour the vanilla pudding evenly over the bananas. Top the pie with the fresh blueberries. Place the pie in the refrigerator and chill for a minimum of 3 hours.
- When you're ready to serve the pie, pour the whipping cream into the bowl of a stand mixer. Using the whisk attachment, begin whipping the cream on medium high speed. Immediately add the powdered sugar, and continue whipping the cream until soft peaks form, about 2-3 minutes. Do not over whip! Pour the whipped cream in a zip top bag and snip a corner off. Pipe the whipped cream decoratively over the pie. Top with more fresh banana slices and toasted, sliced almonds. Enjoy!
Recipe adapted slightly from Ellie Krieger's Banana Cream Pie