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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (2)

112 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 29
  • 2 star values: 35
  • 1 star values: 19
Rating: 5 stars
05/28/2015
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!
Rating: Unrated
08/29/2013
I would love to see the nutritional info for this recipe.