Banana Cream Pie with Golden Oreo Crust

Have you ever been to an Apple Store? The first time I went I was utterly confused, bewildered and captivated. Truth be told, it made me feel old and clueless.

Now that Apple is slowly taking over my life (phone, iPad, computer, router…) I am trying to embrace my new mecca.

Recently, on a rare night alone, we went window shopping.

Have you ever browsed at the Apple Store? It’s like one of the those tactile playgrounds, but for adults.

At one point while my husband was playing with the Apple TV device, I told him I was going to shop “the wall,” acting all cool and stuff because I was using store lingo.

I was captivated by what I found on the wall. Accessories for your iPad. The “Piperlime Accessories Wall” for computers, I guess.

Need to improve your golf swing? There’s an app for that! It works with the iPad to immediately tell you if your swing sucks. All for the bargain price of $129.95.

Want the 2012 edition of the clapper? They make wireless devices you can plug into your lamps, fans, etc. and then control with your iPad. Only $99 for the start-up kit and $49 for each additional plug. (I kinda want this one.)

Need something for dad? You can buy a grill thermometer that will sound an alarm on your iOS device when your meat is ready. (Because walking away from your BBQ is a good idea…)

Two of my favorite products are for kids. One is the ColorStudio by Crayola. At first, I was totally stoked and came this close to buying it for Jordan. Until I realized there was a very real possibility I’d find her writing on the iPad with her sharpie…saying “oops, I didn’t realize I was using the wrong pen.”

Ditto the race cars that can be raced directly on the iPad. That just seems like a bad idea (albeit a cool one) to start with.

{Where’s the app that can make dishes do themselves? Huh Apple? You best get on that one.}

And…pretty much everything on that accessories wall costs at least $50.

But it’s all totally fun…which makes Apple the smartest people on earth.

Because if something is fun…people will buy it.

Or, in this case, eat it.

Because this pie is fun.

Sure it looks like just a regular old banana cream pie.

But it has a reeeealllly fun crust: Golden Oreos.

Or, crack.

Did you know that a bag of Golden Oreos is magical? It can disappear on its own in two days flat.

This pie is actually a recipe re-do of mine, with a twist. Please don’t go looking for the original. It’s…embarrassing, to say the least.

But pretty much in that original post, I talked about how I love banana but loathe banana chunks. So my pie has none. I also cook the bananas first in some brown sugar and butter, then puree them. Then I mix it with pudding and whipped cream to create a fluffy, sweet banana filling. Paired with the spiciness of the Golden Oreos this is a perfect cool summer treat.

It’s crack pie. Left alone to willpower free devices, you will eat the whole thing. I should know.

And I don’t think there’s an app to help that. Yet anyway.

Banana Cream Pie with Golden Oreo Crust

5 from 1 vote

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Yield 6 servings

Cook ModePrevent your screen from going dark

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Ingredients

 

For the Crust

• ▢ 25 Golden Oreos
• ▢ 4 tablespoons butter , melted

For the Whipped Cream

• ▢ 1 cup cold heavy whipping cream
• ▢ 1 tablespoon powdered sugar

For the Banana Cream

• ▢ 3 sliced tired bananas
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon brown sugar
• ▢ 1 box (3.4 ounces) banana pudding
• ▢ About ½ cup milk
• ▢ Fresh bananas , if desired

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Instructions

Make the Crust

• Preheat oven to 350 degrees. Finely process Golden Oreos in a food processor. Stir crumbs with melted butter and press into a 9” pie plate. Bake 10 minutes, cool completely before filling.

Make the Whipped Cream.

• Chill your bowl and beater for 10 minutes before starting. Add cold cream and powdered sugar to cold bowl and whip until stiff peaks form. Chill until ready to use.

Make Banana Cream

• Melt butter in a medium sized frying pan. Add brown sugar and bananas and cook over low heat for five minutes, stirring occasionally. Cool slightly.
• Puree bananas (I use a hand blender, but you can do it in your regular blender). This makes about 1 ¼ cups of banana puree.
• Pour puree into a measuring cup. Add enough milk to make 1 ¾ cups liquid. Pour into a large bowl and add pudding. Whisk until combined.
• Fold about half of the whipped cream into the banana mixture. (If you like banana chunks in your pie, add some sliced bananas to your pie shell now.) Spread banana cream into cooled pie shell. Use remaining whipped cream to decorate the top of the pie. Store in refrigerator.

Recipe Nutrition

Calories: 526kcal | Carbohydrates: 54g | Protein: 4g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 282mg | Potassium: 300mg | Fiber: 2g | Sugar: 31g | Vitamin A: 912IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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