Banana Cream Pie |

Posted on

2 March 2015



Banana Cream Pie

Banana Cream Pie


<strong>For the crust</strong>
20 vanilla cream-filled sandwich style cookies
1/4 cup margarine, melted
For the filling
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed banana
1/2 cup whipping cream
2 teaspoons vanilla extract
shredded coconut, for topping (optional)


  • Use a blender to finely chop the cookies.
  • Add margarine and blend until they are well combines.
  • Press mixture into the bottom of a 10" springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese with electric mixer until creamy.
  • Beat in sugar and cornstarch followed by the eggs (one at a time).
  • Beat in bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set, adding coconut for last 20 minutes.
  • Allow to cool completely before removing rim of pan -- Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
Cooks Note

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