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Banana cream pie with golden oreo crust

Banana Cream Pie with Golden Oreo Crust

Author Dorothy Kern


For the Crust

  • 25 Golden Oreos
  • 4 tablespoons butter , melted

For the Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1 tablespoon powdered sugar

For the Banana Cream

  • 3 sliced tired bananas
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 box (3.4 ounces) banana pudding
  • About ½ cup milk
  • Fresh bananas , if desired


Make the Crust

  • Preheat oven to 350 degrees. Finely process Golden Oreos in a food processor. Stir crumbs with melted butter and press into a 9” pie plate. Bake 10 minutes, cool completely before filling.

Make the Whipped Cream.

  • Chill your bowl and beater for 10 minutes before starting. Add cold cream and powdered sugar to cold bowl and whip until stiff peaks form. Chill until ready to use.

Make Banana Cream

  • Melt butter in a medium sized frying pan. Add brown sugar and bananas and cook over low heat for five minutes, stirring occasionally. Cool slightly.
  • Puree bananas (I use a hand blender, but you can do it in your regular blender). This makes about 1 ¼ cups of banana puree.
  • Pour puree into a measuring cup. Add enough milk to make 1 ¾ cups liquid. Pour into a large bowl and add pudding. Whisk until combined.
  • Fold about half of the whipped cream into the banana mixture. (If you like banana chunks in your pie, add some sliced bananas to your pie shell now.) Spread banana cream into cooled pie shell. Use remaining whipped cream to decorate the top of the pie. Store in refrigerator.