Deconstructed No-Bake Banana Cream “Pie”
Ever since I had my first Banana Cream Pie with my father when I was a little girl, I’ve always loved that lightly sweet, creamy dessert so famous across America. As much as I love baking, there are times when I long for the quintessential taste of Banana Cream Pie without the fuss and time of baking. Over a summer when I probably watched one too many episodes of “Cutthroat Kitchen” where too many chefs were using the word “deconstructed” to describe dishes that were really “unconstructed,” I created this super easy no bake Banana Cream Pie where we get that decadent creamy filling, the crunchy bits for texture (replacing the pie shell) and of course, the fresh banana slices. You can make this ahead of time and keep the whipped cream mixture in the refrigerator before assembling the “pie.”
Makes 2 large servings or 4 small servings
2 ripe bananas + 1 large banana sliced for garnish
1/2 cup cream cheese
2 cups heavy cream
1/2 tablespoon vanilla essence
1 tablespoon honey
Amaretto cookies (you can substitute with graham crackers or any of your favorite cookies)
In a medium sized bowl using a fork or potato masher, mash the ripe bananas with the cream cheese until smooth. Set aside.
Using a stand mixer or hand held mixer, whip together the heavy cream and vanilla essence until fluffy and peaks form.
Fold the banana mixture gently into the whipped cream until thoroughly combined.
Crumble the cookies in the bottom of serving bowls or cups, then layer the banana whipped cream mixture and banana slices. Do the layering twice. Top with more slices of the bananas and cookie crumble. Serve immediately.