Saturday, May 21, 2011

Banana Pie with Shortbread Cookie Crust

Banana Pie with Shortbread Cookie Crust
If the banana slices are layered between divided filling, it helps to keep them from early browning and it doesn't tend to affect the texture of the crust either, like placing slices directly on the crust does. The combination of the shortbread crust with the buttery cream cheese filling and bananas was just amazing. Take that over the top with a whipped cream topping... ... a sprinkle of chopped pecans and a drizzle of chocolate syrup.

To finish, I had set aside some of the shortbread crumbs and sprinkled those on top just before serving. This turned out to be an excellent dessert I am sure you will love.

Banana Pie with Shortbread Cookie Crust
From the Kitchen of Deep South Dish
Homemade Crust:
2 (4.2 ounce) boxes of shortbread cookies
finely crushed, reserving 2 tablespoons for garnish
1 tablespoon of granulated sugar
1/4 cup of unsalted butter, melted
Preheat oven to 350 degrees. Butter a deep dish glass pie pan.
Combine the crushed shortbread cookies with the sugar and melted butter until well mixed. Pour and press evenly into the pie plate and up the sides. Bake at 350 degrees for about 12 to 15 minutes, or until golden brown. Remove and set aside until fully cooled, about 1 hour.
1/2 block (4 ounces) of cream cheese, softened at room temperature
1/4 cup of unsalted butter, softened at room temperature
1-1/2 cups of sifted powdered sugar (sift then
measure), set aside 3 tablespoons
1/4 cup of heavy whipping cream
1 teaspoon of pure vanilla extract
3 to 4 bananas
Juice of one lemon
1 cup of heavy whipping cream
The 3-tablespoons of reserved shifted powdered sugar
1/4 cup of chopped pecans, to garnish
Melted chocolate or Hershey's syrup, to drizzle
Set aside 3 tablespoons of the sifted powdered sugar. Beat together the cream cheese and butter until creamy. Mix on medium low, adding the powdered sugar (except for the reserved tablespoons) and cream, beginning and ending with the powdered sugar, until mixed in well. Stir in the vanilla; set aside.
Cut the bananas into thin slices, about 1/4 inch, and toss very lightly in a small bowl with the lemon juice.
Place half of the cream cheese mixture into the bottom of the fully cooled pie crust and carefully spread it out all over the bottom of the crust. An offset spatula works especially well for this. Using a slotted spoon to drain, transfer the bananas and add them to the top of the cream cheese mixture. Place the rest of the cream cheese filling on top of the bananas and carefully spread it out into an even layer.
Beat the whipped cream in a mixer until it begins to foam up. Gradually add the reserved powdered sugar and beat until fully whipped and soft peaks are formed.
Spread the whipped cream topping evenly over the top of the second cream cheese layer. Sprinkle the top with chopped pecans and then drizzle with the chocolate syrup. Just before serving, garnish the top with the reserved shortbread crumbs.
Note: I used Walker's shortbread cookies. Can substitute another shortbread cookie brand, homemade shortbread crust, a store-bought Keebler Ready Crust Shortbread Crust or other prepared pie crust.
Tip: Slice number one out of a pie is always a challenge to extract in one neat piece. Sometimes it helps if after slicing into the first piece, to go ahead and slice out a second piece before trying to remove the first piece.

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