Recipe: Banana Cream Pie with Chocolate Cookie Crust

Serves 8

One bite of this sumptuous banana cream pie, and you won’t believe it weighs in at less than one-third the amount of fat found in more traditional banana cream pies. By substituting low-fat milk and cornstarch for more typical ingredients like eggs and cream, you will forgo the fat without sacrificing flavor. The chocolate cookie crust and peach jam glaze make this a pie to remember.

Ingredients

1 (9-ounce) box organic chocolate cookies 
2 tablespoons dark brown sugar 
4 teaspoons melted butter 
2 3/4 cups low fat milk, divided 
1/2 cup firmly packed light brown sugar 
1/4 cup cornstarch 
1/4 teaspoon nutmeg 
1/4 teaspoon salt 
1 teaspoon vanilla extract 
3 large bananas 
1/4 cup fruit-sweetened peach jam

Method

Preheat oven to 400°F. 

In food processor, process cookies and brown sugar until finely ground. Add melted butter and 1/4 cups of milk and process until and completely moistened. 

Oil a 9-inch non-stick or glass pie plate. Using wet fingers, press crumb mixture evenly into bottom and up sides of pie plate. Bake 10 minutes. If crust rises during baking, use the back of a spoon to push the crust back into shape. Cool on a wire rack. 

In medium saucepan, combine brown sugar, cornstarch, nutmeg and salt. Whisk remaining 2 1/2 cups of milk into sugar mixture until well combined. Bring to a boil over medium heat. Simmer, whisking constantly, for 1 minute or until thickened. Remove from heat and stir in vanilla. Set aside to cool to room temperature. 

Thinly slice bananas. Fold all but 1 cup of bananas into cooled pudding. Spoon filling into cool pie shell, smoothing the top. Arrange remaining 1 cup banana slices in a decorative pattern on top of pie. 

In small saucepan, melt jam over medium heat. Brush melted jam over banana slices. Refrigerate until serving time.

Nutrition

Per serving (7.25 oz-wt.): 340 calories (80 from fat), 9g total fat, 3.5g saturated fat, 6g protein, 62g total carbohydrate (3g dietary fiber, 45g sugar), 10mg cholesterol, 220mg sodium

(Source: wholefoodsmarket.com)




Salt River BarsMakes 16 squaresAdapted from Bakergirl 

1 box Club Crackers (actually, about 1 1/5 sleeves of Club crackers)1 cup (2 sticks) unsalted butter1 cup brown sugar1 cup-ish peanut butter chips1 1/2 cups semi-sweet chocolate chips1 1/2 teaspoons vegetable or canola oilcoarse sea salt
Line 8 x 8” glass or metal baking pan with foil so that it’s hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter.
Place 15 Club crackers in the bottom of the pan (5 rows of 3) and sprinkle 1/3 cup of the peanut butter chips over the crackers (if a few more chips make their way into the pan, that’s fine by us). 
Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, another layer and then finish with a layer of crackers.
Finally, melt the chocolate chips (again, we like to be generous with these chip measurements) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. This will happen sooner than you think because the residual heat will melt chips that may not look melted. Anyhoo…spread this chocolate over the final cracker layer evenly. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt.
Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later (and to make it easier to get through the hardened chocolate). Put the bars back in the fridge and allow to cool completely. Then, when cool, remove the foil and bars from the pan and cut completely through.
We stored these bars in the fridge as well. Just an FYI. To keep the chocolate hard in the hot kitchen.

Salt River Bars
Makes 16 squares
Adapted from Bakergirl 


1 box Club Crackers (actually, about 1 1/5 sleeves of Club crackers)
1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup-ish peanut butter chips
1 1/2 cups semi-sweet chocolate chips
1 1/2 teaspoons vegetable or canola oil
coarse sea salt

Line 8 x 8” glass or metal baking pan with foil so that it’s hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter.

Place 15 Club crackers in the bottom of the pan (5 rows of 3) and sprinkle 1/3 cup of the peanut butter chips over the crackers (if a few more chips make their way into the pan, that’s fine by us). 

Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, another layer and then finish with a layer of crackers.

Finally, melt the chocolate chips (again, we like to be generous with these chip measurements) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. This will happen sooner than you think because the residual heat will melt chips that may not look melted. Anyhoo…spread this chocolate over the final cracker layer evenly. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt.

Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later (and to make it easier to get through the hardened chocolate). Put the bars back in the fridge and allow to cool completely. Then, when cool, remove the foil and bars from the pan and cut completely through.

We stored these bars in the fridge as well. Just an FYI. To keep the chocolate hard in the hot kitchen.



Peppermint Mocha Kahlua Truffles by mybakingaddiction

Peppermint Mocha Kahlua Truffles by mybakingaddiction



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Homemade Almond JoysMakes 25 bars

1/2 cup sweetened condensed milk1 teaspoon vanilla extract2 cups powdered sugar14 ounces shredded, sweetened coconut1/2 cup whole almonds (about 50 nuts)2 cups semisweet chocolate chips
Line a 9 x 9 baking dish with parchment paper and set aside.
Combine sweetened condensed milk and vanilla in a large mixing bowl.  Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully.  Add coconut and blend mixture.  Make sure all coconut is covered with the condensed milk and sugar mixture.  Press mixture into prepared pan and chill until set, about 30 minutes.
Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds.  Stir until smooth.  Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate.  Place 2 almonds on top of melted chocolate on each bar.  Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes.
Melt remaining chocolate chips.  Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely.  Place on wax paper lined baking sheet to firm.
Store in fridge, between wax paper in an airtight container.  Bring to room temperature before serving.

Homemade Almond Joys
Makes 25 bars


1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded, sweetened coconut
1/2 cup whole almonds (about 50 nuts)
2 cups semisweet chocolate chips

Line a 9 x 9 baking dish with parchment paper and set aside.

Combine sweetened condensed milk and vanilla in a large mixing bowl.  Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully.  Add coconut and blend mixture.  Make sure all coconut is covered with the condensed milk and sugar mixture.  Press mixture into prepared pan and chill until set, about 30 minutes.

Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds.  Stir until smooth.  Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate.  Place 2 almonds on top of melted chocolate on each bar.  Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes.

Melt remaining chocolate chips.  Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely.  Place on wax paper lined baking sheet to firm.

Store in fridge, between wax paper in an airtight container.  Bring to room temperature before serving.



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Rocky Road Brownies



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Chocolate Chip Cookie Dough Truffles by recipegirl



Grown-Up Almond Joy Milkshakes (with almond and chocolate liquer)

Grown-Up Almond Joy Milkshakes (with almond and chocolate liquer)