Banana Icebox Pie

  • Prep:
  • Total Time:
  • Servings: 8
Banana Icebox Pie

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.


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