Hi My name is Milisa of Miss in the Kitchen and I’m so excited to share my recipe for Easy Banana Cream Pie Bars made so quick and easy with a few of my favorite Casabella kitchen tools!
Banana Cream Pie has always been one of my favorite desserts. I don’t make it often and it’s mainly because I hate making pie crust! These bars have a simple buttery cookie crust that comes together really quick without even needing a fancy mixer.
One of my favorite Casabella products is the Butter Keep ‘n Slice! Butter might just be the most used item in my kitchen. It’s so handy to slice off tabs of butter in tablespoons for my buttery cookie crust and also handy for slicing the perfect amount for your morning toast. The best part is that it’s such a snap to cleanup.
The 2 ‘n 1 Egg Piercer made separating the egg yolk for the cookie crust so easy! Separating eggs is always a pain for me. I always make a mess and end up with egg yolks and whites mixed together. I’ve never used such a handy egg separator before and I love how it can sit on the side of the bowl, giving you both hands to crack and open the egg.
I wanted these Banana Cream Pie bars to be reminiscent of classic banana pudding, so I crushed up a few vanilla wafers to add into the crust. The results were stellar.
While the cookie crust baked, I whipped up a quick filling using instant pudding mix, sweetened condensed milk and whole milk and placed it in the refrigerator to chill.
I let the cookie crust cool and then topped it with the vanilla pudding mixture. I used the Casabella Egg Slicer to get perfectly sliced bananas, dipped them in lemon juice to prevent browning and placed them over the pudding. I topped it all off with whipped topping and garnished with vanilla wafers.
It doesn’t get any easier and this was the perfect dessert on a busy weeknight! My family loved it and immediately wanted to know when I could make it again!
Easy Banana Cream Pie Bars
Yield: 9 Servings
for buttery cookie crust:
1/2 cup flour
1 cup vanilla wafer cookie crumbs
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup cold butter, cut into slices
1 egg yolk
1 tablespoon milk
1 14oz can sweetened condensed milk
1 1/2 cups milk
1 5.1 ounce package instant vanilla pudding mix
2 large bananas
Juice from 1/2 lemon
8 oz whipped topping
9 vanilla wafers for garnish
Preheat oven to 350 degrees.
Mix dry ingredients for crust together in 8 x 8 baking pan. Slice butter and add along with egg yolk and 1 tablespoon milk. Combine with a fork or fingers until mixture comes together. Press evenly over bottom of pan. Bake for 12 minutes or until lightly browned around edges. Remove to a wire rack to cool completely. (Speed up the cooling process by popping it in the freezer for about 15 minutes.)
Meanwhile, whisk together sweetened condensed milk, milk and vanilla pudding mix until smooth. Refrigerate until crust has cooled.
Spread pudding mixture over cooled cookie crust. Peel and slice bananas. Dip each banana slice in lemon juice and layer over pudding. Top with whipped topping and garnish with vanilla wafers.
Cut into 9 squares and serve immediately or cover and refrigerate until ready to serve.
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