Fun and tasty dessert that just requires one hour refrigeration. You’ll need 10 ounces of gingersnap cookies, 1-1/4 cup heavy cream, 1 teaspoon pure vanilla extract, 2 tablespoons confectioner’s sugar, 2 tablespoons milk, 6 bananas, 1/2 stick melted sweet cream butter. One tablespoon cinnamon for dusting top of pie.
In a food processor add gingersnap cookies, add melted butter and run processor one minute on high to crumble and combine. Transfer gingersnap crumble into a 9″ pie plate (I use Pyrex) and using clean hands/fingers spread mixture out inside the pie plate. Add bananas into the food processor and puree them with 2 tablespoons of milk. Transfer to pie plate using a sturdy spatula, smooth out pie filling.
In a stand mixer using the whisk attachment add heavy cream, vanilla extract, sugar and run mixer until peaks form and whipped cream consistency is reached. Add whipped cream to the top of the pie, dust the top with cinnamon and refrigerate one hour before serving.
Very light and fluffy pie-Hope you enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.