Banana Butter Cream Pie
This post is sponsored by Danone, but all opinions are my own.
Listen, I am going to warn you now. After the first bite of this pie, you will be addicted. This fluffy banana pie is so delicious, you may or may not want to share. I know I don’t, but because the holidays are coming up, I guess I will play nice.
Each time I went home for the holidays, I would beg my mom to make me one of my favorite pies. It was pretty similar to this one and was topped with whipped cream. Omg, it was something about biting into the pie crust, the sweet fluffy cream cheese mix, and the whipped cream that made me so happy. If you asked her what my favorite dessert is, she’d tell you this pie. No lie!
I decided to put my own spin on the pie that my mom would make for me - so here we have a banana pie that is loaded with a sweet and delicious cream cheese mix, bananas, and topped with So Delicious™ Dairy Free Cocowhip™ Coconut Whipped Topping.
I found the Cocowhip™ at Walmart in the frozen aisle. It is dairy-free, so fluffy, certified non-GMO, and is made with organic coconut oil.
This is such an easy recipe. So easy that someone like me, who doesn’t bake desserts often can make it and it tastes amazing! It does need to be refrigerated so I’d highly recommend you make this the night before your holiday dinner.
Here’s everything you’ll need:
Graham crackers
Dairy-free butter
So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping
Confectioners sugar
Dairy-free cream cheese
Bananas
8x8 baking dish - but don’t worry. The only thing that needs baking is the crust
THAT’S IT! Can you believe it??!?!?!
Be sure to tag me on instagram and facebook (@sweetgreensvegan) if you make this!
Ingredients:
For the crust:
- 2 cups of crushed graham crackers
- ½ cup of softened dairy-free butter
For the filling
- 1 container of the So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping
- 5 oz confectioners sugar
- ½ cup of dairy-free butter
- 8 oz of dairy-free cream cheese
- 3 bananas sliced
Instructions:
- Preheat the oven to 350 degrees. In a bowl, combine crushed graham crackers and softened butter until it resembles sand. Next, add it to a baking dish (I used an 8x8 dish) and pact it down tightly. Bake in the oven for 8 mins and let cool.
- While the crust cools, add all of the filling ingredients to a bowl. Using a mixer, beat all ingredients until fluffy.
- When ready to assemble, add the filling on top of the cooled crust. Next add a layer of sliced bananas and a layer of the Cocowhip™. Top with additional banana slices and crushed graham crackers.
- Refrigerate for 5-8 hours or overnight.
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