Banana slices, layered in a cream cheese filling on a shortbread pie crust, covered in whipped topping, chopped pecans and chocolate sauce.
Banana Cream Cheese Pie with Shortbread Cookie Crust
I've had this Banana Pie on my mind for awhile, but just hadn't gotten around to making it. I wanted to produce a banana pie that was a little outside of the usual custard filling but with richer flavor than going with a pudding mix.
With bananas on the counter teetering on the edge of being overripe, and these fantastic Walkers cookies showing up, I decided to finally get around to making that banana pie and use some of these delightful cookies to make a shortbread crust. I decided to use the Shortbread Thins. Walkers cookies are available in the cookie section at most markets, including many Walmart food stores, but you could certainly substitute another commercial or homemade shortbread cookie, or purchase a commercial pie crust instead.
I settled on a cream cheese/butter filling and it gave just the right punch of rich I wanted. I also like the idea of layering the bananas. My bananas were on the edge of being overripe so I had to slice them thicker than I wanted. Yours should be thinner and a bit firmer. I also used 4 since I needed to use them, but I think three would have been fine.
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. Enjoy!
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