This Banana Cream Cheese and Pudding Pie dessert is a recreation of a “retro” dessert I fell in love with at first bite. The dessert “casserole” had a pecan shortbread layer, sweetened cream cheese layer, sliced bananas, homemade vanilla pudding and is topped with billowy whipped cream. Heaven! Instead of using boxed vanilla pudding, I made pudding from scratch. I also switched out the non-dairy whipped topping with real whipped cream. My guest loved this dessert, as I watched them dive in for more!
I’m about to date myself. In the 80’s, I first had this dessert at a potluck. It was a creamy vanilla pudding dessert, with a cream cheese layer, sliced bananas, whipped cream and a pecan shortbread crust. I was smitten! I got the recipe, and the promptly misplaced it. Until now… well, in a way. I spotted this recipe, and bells went off. Yes, that’s pretty close to my lost recipe!
I wanted to nix the non-dairy whipped topping for real whipped cream. I also wanted to make homemade vanilla pudding, instead of using boxed vanilla pudding. Mind you, I have nothing against those two ingredient shortcuts. When I’m in the kitchen, I’m game for a challenge, so I got busy in the kitchen.
First things first. If you’ve never made homemade pudding, please try it! It’s much easier than you might think. You need milk, sugar, egg yolks and cornstarch.
Once the pudding mixture cooks and thickens, you add butter and pure vanilla extract– voila! This happens pretty fast!
Once the pudding is cooked and finished, you’ll want to strain this with a fine wire mesh. See those bits of egg? You don’t want that in your pudding, do you?
Place a piece of plastic wrap directly onto the pudding, and refrigerate for at least four hours. (I made the pudding the day before.)
Now, for that delicious pecan shortbread crust: Finely chop pecans and add flour and melted butter. Mix together with a fork and press it into a 9×13 baking pan. Bake and allow to cool completely. I also baked this the night before our barbecue.
The following morning, it was time to assemble this layered dessert:
I whipped the cream cheese layer and also made sweetened whipped cream.
I used the same technique when I my Banana Cream Pie recipe, to keep the bananas from turning brown. Add two tablespoons of fresh orange juice to the sliced bananas and give them a gentle toss. Stir the cold vanilla pudding. The cream cheese layer is on. Next…
The bananas are layered, and then the remaining whipped cream is the finishing touch.
Chill the finished dessert for about 6 hours. I had an idea. I have a box of baking chips in a vast assortment. Aha! I had Heath Bar Chips. (I even thought of adding a layer of caramel, but decided that would wait for another time.) Rather than adding the chips on top, in advance, I decided to add them once I was serving the dessert. Why? I didn’t want to risk the chips becoming soggy or even weeping into the whipped cream.
I made this dessert for Memorial Day. We made our usual Santa Maria Style Tri Tip, along with a new recipe for Santa Maria Style Pinquito Beans. Though we were pretty full, there is always room for dessert.
TASTING NOTES: Banana Cream Pie is one of our favorites. This recipe is very much like it. Since I’m not a huge fan of pie crusts, I loved the pecan shortbread crust. So did our guests. The cream cheese layer adds another element of creaminess, yet it’s not over-the-top sweet. I sent home extra slices to our happy guests. The following day, the leftover dessert had still held up well. Bananas are perfectly acceptable for breakfast, right? I let my husband polish of the last couple of slices on Day #3. It was still good.
I’m going to try a coconut variation of this layered dessert. You’ll see! Make this for your next gathering of friends and family. People will be asking you for the recipe.
Banana and Cream Cheese Pudding Pie
Ingredients
For the shortbread crust:
- 1/2 cup butter (113g), melted
- 1 1/2 cups all-purpose flour (192g)
- 1 cup pecans chopped
For the cream cheese layer:
- 2 cups heavy cream (or 16-ounce whipped topping; for a shortcut)
- 1 8 oz package cream cheese softened
- 1 cup confectioners' sugar (128g)
For the homemade vanilla pudding:
- 2 ¾ cups whole milk ( used 2% with no problems)
- ½ cup sugar (3 1/2 ounces)
- ¼ teaspoon salt
- ¼ cup cornstarch (1 ounce)
- 3 large egg yolks
- 2 tablespoons unsalted butter chilled
- 1 tablespoon pure vanilla extract
If you are NOT making the homemade vanilla pudding:
- 2 cups milk (can use 2%)
- 1 box 3.9-ounce instant vanilla pudding mix
For Sweetened Whipped Cream
- 2 cups heavy cream chilled
- 1/4 cup confectioner's sugar
- 1 tsp pure vanilla extract
If you are NOT making Whipped Cream:
- 1 16 ounce container Non-Dairy Whipped Topping thawed in the refrigerator; divided
Banana Layer:
- 2 large bananas sliced 1/4" thick
- 2 tablespoons orange juice I used freshly squeeze to prevent browning. ou can't taste it in the end result!
Optional garnish:
- 1 cup heath chips optional
Instructions
- Preheat oven to 375°F (190°C). Prepare a 9×13 inch pan with non-stick spray (I use Baker's Joy) or parchment paper.
For the shortbread crust:
- In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine the ingredients well, then pat into the prepared pan.
- Bake at 375°F (190°C) for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to completely cool.NOTE: I baked the crust the day before, as well as the homemade pudding.
To make the homemade vanilla pudding (NOTE: I made this the day before):
- Heat 2½ cups milk, sugar, and salt in large saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk cornstarch and remaining ¼ cup milk in large bowl until no lumps remain, about 15 seconds. Whisk in egg yolks until fully incorporated, about 30 seconds.
- When milk mixture comes to simmer, remove from heat and, whisking constantly, slowly add milk mixture to yolk mixture to temper.NOTE: Ladled about one cup of the warm milk into the eggs, and then poured all of the mixture back into the pot– much easier and less messy!
- Return milk-yolk mixture to saucepan. Return saucepan to medium heat and cook, whisking constantly, until pudding is thickened and registers 180 degrees in several places, about 1 minute. Off heat, whisk in butter and vanilla. Strain through fine-mesh strainer set over clean bowl. Don't skip this step, as this did remove bits of egg.
- With plastic wrap, press it flush to surface of pudding to prevent skin from forming. Refrigerate until cold and set, at least 3 hours. Whisk pudding until smooth just before serving.
If substituting instant vanilla pudding, instead of making homemade:
- In a medium bowl, combine vanilla pudding mix with 2 cups milk. Allow to set for at least 5 minutes.
Sweetened and Stabilized Fresh Whipped Cream (skip this step if using Non-Dairy Whipped Topping):
- For the best results, make sure that your bowl is clean. I use my stainless steel bowl, for my Kitchen Aid Mixer with the Whip Attachment. I chill the bowl, and make sure that the heavy cream is also chilled.Whip until just stiff peaks form, adding 1/4 cup confectioner's sugar and one teaspoon of pure vanilla.
For the cream cheese filling:
- Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 (8-ounces) of the whipped cream of non-dairy topping. Spread over cooled crust.
Finishing up the layers:
- Spread the cream cheese layer over the cooled shortbread crust.
- Spread the vanilla pudding over the cream cheese layer.
- Add the sliced bananas to small bowl and evenly coat with the orange juice. When ready to layer the bananas, use a slotted spoon or fork, leaving the leftover juice behind.Layer evenly on top of the vanilla pudding.
- Spread remaining whipped cream (or topping) over vanilla pudding and bananas.
- Optional: Sprinkle 1 cup of heath chips.NOTE: I didn't add the Heath Bar chips in advance, for fear they'd soften and "run" onto the topping. I sprinkled the heath bar chips when serving up slices. Really good!
- Cover and refrigerate for at least an hour to completely chill. NOTE: I refrigerated the dessert 6 hours before serving. Perfect!
Notes
[…] Fresco” and hosting family and friends for some good food– and a chance to showcase a new dessert recipe. I realized that one of our guests doesn’t eat red […]