Banana Cream Pie Recipe with World Market

This Banana Cream Pie recipe is a delight with chocolate ganache and homemade Bahlsen Leibniz Biscuit crust. This post is sponsored by Cost Plus World Market and all opinions are my own. This post contains affiliate links.

This recipe is a labor of love and it's well worth the time and effort. I got most of the ingredients from Cost Plus World Market in their baking product section minus the Bahlsen biscuits that I grabbed in the cookie and cake aisle. You're going to want to start with preparing your pudding. Take your pudding packets and place them in a saucepan. Add your sugar and milk and heat it over medium heat. Before it started thickening, I added one pureed banana for flavor. You can whisk the pudding by hand but it may end up clumpy while it cools so I recommend using a handheld mixer. Once your pudding has thickened, transfer it to a cool bowl and cover the top with some cling film. Place it directly on the pudding to avoid a skin forming. Let it set in the fridge for 2 hours. Next is your crust (and the best part), take a package of Balshen Liebetz Butter Cookies and pulse them to a crumb. Melt your butter and add your cookie crumbs along with the sugar and mix. Place it in a pie tin and bake for 5-7 minutes until golden. Set it aside and allow it to cool. Now let's make the ganache. Heat up your cream in a small saucepan and pour it over your Guittard Chocolate Chips. Cover it for 5 minutes and then stir until it's all combined. If your chocolate starts to cool before it's incorporated into the cream, pop it in the microwave for 15 seconds at a time. Pour 1/8-1/4 cup of chocolate ganache over your cookie crust. You want to then swirl the pie pan so that the ganache covers the sides of the crust. You want just a light coating of the ganache. Refrigerate for 15 minutes so it can solidify. Remove the crust from the fridge and thinly slice two bananas. You'll want to place those slices directly on the ganache. Next, add the pudding to the top of the banana slices. Place some cling film over the pudding and chill until you're ready to serve.

Once you're ready to serve your delicious Banana Cream Pie, add freshly whipped cream to the top. Make it even more decadent and add some banana chips for a little added texture.

Yum! You've got a delicious Banana Cream Pie recipe that your family will rave about for years.

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• Bahlsen Biscuits
• Guittard Milk Chocolate Chips
• Oetker Instant Vanilla Pudding
• Gold Luxe Textured Nonstick Pie Tin
• Wood Handle Salad Fork
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• Ivory Amelie Cake Stand
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Banana Cream Pie Recipe

This delicious Banana Cream Pie is perfect for any occasion. Layered with a creamy chocolate ganache, real bananas and banana pudding. It's sure to be a hit. 

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Course: Dessert, pie

Cuisine: American

Keyword: Banana Cream Pie Recipe, Banana Pie Recipe

Servings: 8 slices

Author: Lindsay

Ingredients

Whipped Cream

• 1/4 cup sugar
• 2 cups whipping cream

Ganache

• 3/4 cup heavy cream, warmed
• 1 cup chocolate chips

Banana Pudding

• 1 banana, pureed
• 4 cups whole milk
• 6 tbsp sugar
• 2 packages vanilla pudding
• 6 tbsp butter, melted

Pie Crust

• 1/3 cup sugar
• 1 package Bahlsen Butter Biscuits

Additional Ingredients

• 2 bananas, sliced
• 1/4 cup banana chips, optional

Instructions

Crust

• Preheat oven to 375. Pulse your Bahlsen Butter Biscuits to crumbs. Mix with your sugar and melted butter. Press into a 9" pie pan and bake for 5-7 minutes, until golden brown. Set aside to cool.
  

Banana Pudding

• Prepare your packaged pudding according to package directions. Before the mixture comes to a boil, add in your pureed banana. Stir well and refrigerate for at least 2 hours.

Ganache

• Heat your cream over medium heat until hot, pour over your chocolate chips and cover for 5 minutes. Mix well and set aside for 15 minutes.
  

Assembly

• Once your biscuit crust is cool, pour about a 1/4 cup of ganache over the top. Swirl your crust so that the ganache covers the side of the crust. Refrigerate for at least 30 minutes.
  
• After your ganache has set, place the sliced bananas over the ganache. Add the pudding on top of the bananas and refrigerate until you're ready to serve
• Mix your sugar and heavy cream until stiff peaks form. Spread or pipe the whipped cream on top of the pudding and place the banana chips for extra decoration. Serve along side the leftover ganache. This will stay well in your fridge for a day but it's best to prepare it the day of because the bananas may turn.

Tried this recipe?I'd love to see your photo! Mention @seelindsayblog or tag #seelindsayblog!

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Lindsay

I'm a craft-loving, movie-watching, Judge Judy addicted woman. As a mother of 4, I am always looking for new adventures. Whether that be making blanket forts or finding a new medium to play with, I am always up for the party!

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