Side Pannel
Single-Serving Oreo Banana Cream Pie
Single-Serving Oreo Banana Cream Pie
- Recipe Submitted by maryjosh on 10/14/2016
Ingredients List
- For the Oreo crust:
- 12 Oreo cookies
- 2 tablespoons unsalted butter, melted
- For the filling:
- 1/3 cup sugar
- 1 and 1/2 tablespoons cornstarch
- 3/4 cup milk
- 1/3 cup heavy cream
- 1 large egg yolk
- 1 tablespoon unsalted butter
- pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
- 1 small banana, sliced
- For the whipped cream topping:
- 3 tablespoons heavy cream
- 1 and 1/2 tablespoons powdered sugar
Directions
Preheat oven to 350 degrees F. Lightly spray a mini springform pan with non-stick cooking spray.
Add Oreo cookies to the bowl of a food processor, and pulse until finely ground. Transfer Oreo cookie crumbs to a small bowl. Add melted butter and mix well until all crumbs are evenly coated.
Press the crumb mixture evenly onto the bottom and up the sides of springform pan. Reserve some crumbs for garnish.
Bake crust in preheated oven for 10 minutes. Remove from oven, and transfer to a wire rack to cool completely.
Meanwhile, prepare the filling. Place the egg yolk in a medium-sized bowl. Then, in a medium-sized saucepan, add sugar, cornstarch, milk, and heavy cream. Whisk together well to combine. Turn the stove top on to medium-low heat and continue to whisk the mixture until it thickens. Turn off the heat, then very slowly and gradually add the heated milk mixture to the egg yolk, whisking vigorously as you're doing so.
Return the entire mixture back to the saucepan, and cook over medium heat, again whisking constantly, until mixture starts to bubble and boil. Cook for a few seconds longer, then remove from the heat and stir in butter and vanilla.
Transfer custard to a heat-safe bowl, cover with plastic wrap and refrigerate for two hours, or until completely chilled.
To assemble the pie, layer the sliced bananas and custard, starting and ending with the custard.
In a small bowl, add heavy cream and powdered suger. Using an electric mixer, beat on medium speed until stiff peaks form. Spread whipped cream mixture over custard. Garnish with reserved Oreo crumbs and additional banana slices.
Add Oreo cookies to the bowl of a food processor, and pulse until finely ground. Transfer Oreo cookie crumbs to a small bowl. Add melted butter and mix well until all crumbs are evenly coated.
Press the crumb mixture evenly onto the bottom and up the sides of springform pan. Reserve some crumbs for garnish.
Bake crust in preheated oven for 10 minutes. Remove from oven, and transfer to a wire rack to cool completely.
Meanwhile, prepare the filling. Place the egg yolk in a medium-sized bowl. Then, in a medium-sized saucepan, add sugar, cornstarch, milk, and heavy cream. Whisk together well to combine. Turn the stove top on to medium-low heat and continue to whisk the mixture until it thickens. Turn off the heat, then very slowly and gradually add the heated milk mixture to the egg yolk, whisking vigorously as you're doing so.
Return the entire mixture back to the saucepan, and cook over medium heat, again whisking constantly, until mixture starts to bubble and boil. Cook for a few seconds longer, then remove from the heat and stir in butter and vanilla.
Transfer custard to a heat-safe bowl, cover with plastic wrap and refrigerate for two hours, or until completely chilled.
To assemble the pie, layer the sliced bananas and custard, starting and ending with the custard.
In a small bowl, add heavy cream and powdered suger. Using an electric mixer, beat on medium speed until stiff peaks form. Spread whipped cream mixture over custard. Garnish with reserved Oreo crumbs and additional banana slices.
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