Banana Blueberry Cream Pie with Oatmeal Cookie Crust
Prep time
Cook time
Total time
Banana Blueberry Cream Pie with Oatmeal Cookie Crust is creamy vanilla pudding, and fresh bananas and blueberries, in an oatmeal cookie crust. It's topped with fresh whipped cream, more bananas, and toasted, sliced almonds.
Serves: 10 servings
  • (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
For the Crust:
  1. 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.
  2. 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.
For the Filling:
  1. Place the gelatin a small bowl. Add the boiling water to the gelatin, and stir until it's dissolved. Set aside.
  2. 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.
Assemble the Pie:
  1. 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.
For the Whipped Cream:
  1. 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!
If you can't find Barbara's Snackimals, use another brand of oatmeal cookie that looks good to you!

Recipe adapted slightly from Ellie Krieger's Banana Cream Pie
Recipe by Flavor the Moments at