White Chocolate Banana Cream Pie with Sugar Cookie Crust Recipe


Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesSouthern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesThis dessert tastes even more awesome than it looks!

  • Yield: 8 Servings


Sugar Cookie Crust
  • ½ cup all-purpose flour
  • 1 (16.5-oz.) package refrigerated sugar cookie dough
White Chocolate Shavings
  • 4 oz white chocolate, coarsely chopped
White Chocolate Banana Cream Filling
  • ½ cup sugar
  • 3½ Tbsp cornstarch
  • 0.12 tsp salt
  • 2 cups milk
  • 4 large eggs
  • ¼ cup butter, cut into small pieces
  • 4 oz white chocolate, chopped
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice
  • 4 small bananas
  • 1 cup whipping cream, whipped; unsweetened cocoa
How to Make It
    Prepare Sugar Cookie Crust
  1. Knead flour into cookie dough. Roll out dough to ⅛-inch thickness on a lightly floured surface. Fit dough into a 9½-inch tart pan with removable bottom; press into fluted edges, and trim excess. Prick bottom of dough with a fork. Freeze pie crust for 30 minutes.
  2. Meanwhile, prepare White Chocolate Shavings
  3. Place chopped white chocolate in a 6-oz. custard cup. Microwave at HIGH 30 seconds or until chocolate melts, stirring every 10 seconds. Freeze chocolate 30 minutes or until hardened. Remove chocolate from freezer; dip bottom of custard cup in hot water for about 45 seconds. Unmold chocolate onto a small wax paper–lined plate. Chill chocolate disk until firm. Shave chocolate into curls using a vegetable peeler. Chill until ready to use.
  4. Preheat oven to 350°. Bake crust for 15 minutes or until golden brown. Carefully pat crust down (it will puff when baked). Cool crust completely in pan on a wire rack.
  5. Meanwhile, prepare White Chocolate Banana Cream Filling
  6. Combine first 3 ingredients in a medium saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beat eggs until foamy. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring gently, 3 minutes. Remove from heat; add butter and white chocolate, stirring until melted. Stir in vanilla. Set aside.
  7. Stir together 1 qt. water and lemon juice in a 2-quart bowl. Cut bananas into ½-inch-thick slices; place in cold water mixture for 30 seconds, stirring gently to coat slices. Drain well.
  8. Arrange banana slices in a single layer in bottom of cooled crust. Pour warm custard over bananas, spreading to edges of crust. Place heavy-duty plastic wrap directly on warm filling (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it cools.)
  9. Remove plastic wrap from filling, and top with whipped cream, spreading to within ½ inch of edge of tart. Sprinkle with White Chocolate Shavings, and dust with cocoa.

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