This Icebox Pie is Bananas!

Summer's nearly over, which means there's no reason to spend time slaving away over a complicated dessert. Today's recipe for a banana icebox pie has a tender crust made from vanilla wafer cookies (so you won't need to work with any finicky dough) and is topped with a sweet banana cream and sliced bananas. It sets in your fridge, so you can spend a bit more time outside and less time with an oven timer.

Banana Icebox Pie

Related:
35 Beyond Delicious No-Bake Dessert Recipes

6 ounces vanilla wafers
4 tablespoons unsalted butter, melted
Salt
5 large ripe bananas, divided
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 cup heavy cream
3 tablespoons coarse sugar for serving

Related: Martha Stewart's All-Time Favorite Dessert Recipes

1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, about 12 minutes. Let cool completely on a wire rack before filling.

2. In a large bowl, mash 2 bananas until smooth. Stir in condensed milk, vanilla, and a pinch of salt. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into banana mixture. Transfer to crust, cover with plastic, and freeze until firm, at least 12 hours.

3. Cut remaining 2 bananas lengthwise into 1/4-inch thick slices. Layer banana slices on top of pie. Just before serving, sprinkle sugar evenly over bananas. Use a kitchen torch to caramelize sugar. Return pie to freezer for a few minutes if becomes too soft.




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