Black-Bottom Banana Cream Pie

• Produce

  • 1 Banana, Large
  • 2 tbsp Banana liqueur or 1 tablespoon banana extract

• Refrigerated

  • 3 Egg yolks, large

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 2 tbsp Confectioners' sugar
  • 2 1/2 tbsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Snacks

  • 1 14.3 ounce package Oreo cookies

• Dairy

  • 1 stick Butter, unsalted
  • 2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream
  • 3/4 cup Whole milk

• Desserts

  • 1/2 cup Fudge, hot

• Other

  • 1 Full-size snickers bars, chopped into 1/4 inch pieces

Found on bakerbynature.com

Description

Directions

• For the Oreo Cookie Crust:
• Place Oreo cookies in a food processor or blender and pulse into crumbs. If you dont own a food processor or blender, place the Oreo cookies in a large ziplock bag and crush them into crumbs using a rolling pin. There should be no large chunks of cookie when youre done crushing them.
• In a large bowl combine the Oreo cookie crumbs and melted butter, mix well to combine. Press the crust into a lightly greased 9 pie pan, pressing it firmly down in the middle and up the sides. Place the crust in the freezer for 30 minutes before filling.
• For the Banana Cream Pie Filling:
• In a medium-sized saucepan whisk together the sugar, cornstarch, salt, egg yolks, milk, and evaporated milk; continue mixing until ingredients are evenly combined. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 10 to 12 minutes. Remove pan from heat and whisk in butter, banana liqueur, and vanilla. Set aside to cool for 10 minutes, stirring frequently so skin doesnt form.
• Remove your No-Bake Oreo Cookie Crust from the freezer. Spread the bottom evenly with hot fudge, then sprinkle the fudge with chopped Snickers. Layer the sliced bananas over the Snickers, completely covering them in a single layer. Pour the partially cooled custard over the bananas and spread smooth using a rubber spatula. Cover the surface of the custard with saran wrap then place the pie in the refrigerator to cool for at least 2 and 1/2 hours. When ready to serve, spread the whipped cream over the top of the pie, and top with extra banana slices. Slice and serve at once!
• For the Whipped Cream:
• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the heavy cream, sugar, and vanilla on medium-high speed until soft peaks form, about 3 minutes. Right before serving, spread the whipped cream over the top of the pie, and top with extra banana slices, if desired.

Nutrition