Summer’s nearly over, which means there’s no reason to spend time slaving away over a complicated dessert. Today’s recipe for a banana icebox pie has a tender crust made from vanilla wafer cookies (so you won’t need to work with any finicky dough) and is topped with a sweet banana cream and sliced bananas. It sets in your fridge, so you can spend a bit more time outside and less time with an oven timer. Enjoy!
Sarah’s Tip of the Day:
A kitchen torch is the most efficient way to gently burn the sugar on top of the pie until it caramelizes. If you don’t own one, place your pie under the broiler for 1 to 2 minutes to achieve a similar effect.
PREP: 25 mins
TOTAL TIME: 1 hour
6 ounces vanilla wafers
4 tablespoons unsalted butter, melted
5 large ripe bananas, divided
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 cup heavy cream
3 tablespoons coarse sugar for serving
Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling.
In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours.
Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.
Get the Full Recipe:
More Salad Recipes:
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
564 Views0 Comments0 Likes
Rich, dark chocolate oozing from warm-from-the-oven cake: You probably know and love this restaurant favorite -- it's one of the most special desserts around. But do you know how easy it is to make these little cakes...
350 Views0 Comments0 Likes
Don't you just crave a great steak sometimes? Here's an easy one with tons of flavor: an authentic Steak au Poivre. All you need to give it its distinctive taste is tons of pepper. This dish is great with a nice, fre...
378 Views0 Comments0 Likes
Smokiness and heat permeate this Spicy Turkey Chili recipe that’s made in a slow cooker, otherwise known as a Crock-Pot. Slow cookers can safely be left unattended as the ingredients cook at low temperatures for long...
489 Views0 Comments0 Likes
Be the hero at your next bake sale/staff party/birthday party/baby shower -- you get the picture -- with these bakery-perfect red velvet cupcakes. (Recipe): Subscribe for more easy and delicious recipes: More Sweet...