New This Month

Banana Icebox Pie

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner


  • 6 ounces vanilla wafers
  • 4 tablespoons unsalted butter, melted
  • Salt
  • 5 large ripe bananas, divided
  • 1/3 cup sweetened condensed milk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons coarse sugar for serving


  1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling.

  2. In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours.

  3. Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.

Reviews Add a comment

  • MS10187814
    28 MAY, 2015
    This is one of the best pies I have ever tasted, and the easiest crust to put together. I was at a weekend house where no torch was to be found, so I placed the assembled and frozen pie right under the broiler for a brulee top. Worked like a charm!
  • CT718
    29 AUG, 2013
    I would love to see the nutritional info for this recipe.