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Single-Serving Oreo Banana Cream Pie

Some food bloggers are lucky enough to have creativity running through their veins at all times. The moment they come up with one awesome recipe idea, another one soon follows. Even food bloggers who don't have this natural talent can usually find inspiration from family and friends. Me? I don't fit into either category.

Wanna know why? Because every time I ask my brother what to make, he says banana cream pie. That's his brilliant idea. So, I gave up and made a banana cream pie. But, I put a little twist on it to make it blog worthy.

First off, I made it into a small single-serving pie so that he can eat it and it can be out of my life and I won't have to be tempted by it. And secondly, instead of a traditional pie crust, I made an Oreo crust, because that's his favorite. Aren't I just the greatest sister ever?

I think the biggest testament of how great a sister I am is the fact that I only took the tiniest sliver from the pie and left the rest all for him. And that sliver I had guys, was the most beautiful thing to grace my mouth. Holy banana cream pie.

Single-Serving Oreo Banana Cream Pie

Yield: One mini springform pan
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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


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.

Filling slightly adapted from Desserts for Two

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