I had some bananas that I needed to use. Jake asked for banana bread. But, as my oven is still out of commission, I needed the dessert to be no bake and gluten-free. Thankfully I had some gluten-free cookies to make a crust!
Ingredients makes one 9" pie
- 2 C crushed gluten-free cookies (I used Tate's Gluten-Free Ginger Zinger Cookies)
- 6 T butter
- Also needed: tart pan with removable bottom, food processor
- 8 ounces cream cheese
- 3 ripe bananas
- 1 C organic heavy whipping cream
- 1/2 C organic powdered sugar
Use a food processor to crush the cookies and measure out 2 C. Place the cookie crumbles in a large mixing bowl. Melt butter and pour into cookie crumbles. Use a rubber spatula stir until well-combined.
Spoon the mixture into a tart pan and press firmly into the pan. Place crust in the refrigerator for 25 to 30 minutes to firm up. In the meantime, make your filling.
Place all of the ingredients in the bowl of a food processor. Blend until smooth. Spoon the filling into the prepared crust. Return the pie to the fridge to set, at least 1 hour. Serve chilled.
My critics - yes, the ones I live with - did comment that it was a little flat. So, next time, I might make more filling...or use a smaller diameter pan.