White Chocolate Banana Cream Pie with Sugar Cookie Crust

White Chocolate Banana Cream Pie with Sugar Cookie Crust

Everyone loves Banana Cream Pie, but the sugar cookie crust on this version will keep you dreaming about every bite for many weeks after that first taste.

White Chocolate Banana Cream Pie with Sugar Cookie Crust 

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You may also use a 16½ oz package of refrigerated sugar cookie dough. Knead about ½ cup flour into the dough and chill thoroughly before lining pan. Also, this is a pudding pie, so expect messy slices!

White Chocolate Banana Cream Pie with Sugar Cookie Crust


  • 16 ounce raw sugar cookie dough (formulated to rolled and cut cookies) see notes
  • ½ cup granulated sugar
  • 5 tablespoon corn starch
  • 1/8 teaspoon kosher salt
  • 2 cup whole milk
  • 4 large eggs
  • 2 tablespoon unsalted butter (cut into small dice)
  • 4 ounce white chocolate (chopped)
  • 1 teaspoon vanilla extract
  • 2 cup cold water
  • 2 tablespoon lemon juice
  • 3–4 ripe but still firm bananas
  • 2 cup heavy cream
  • 3 tablespoon confectioners’ sugar
  • 2–4 ounce white chocolate shavings (to taste)


Roll cookie dough between two pieces of plastic wrap to a 12 or 13-inch round about ⅓‑inch thick. Chill 20 minutes then peel off the top layer and invert the dough, centered, onto a 9 or 10-inch pie pan. Gently fit the dough inside. Be quite gentle as the tender dough breaks easily. Peel off the remaining plastic, trim the edge neatly, crimp decoratively if you like, then repair any tear or holes with the trimmings. Prick the bottom of the dough with a fork. Freeze the crust for 30 minutes.

Meanwhile set the oven rack in the center position and heat oven to 350 degrees F. Bake the frozen crust for 15 minutes. Remove from oven and carefully pat down crust where it is puffed. Return to oven until lightly browned, about 6 more minutes, then remove from oven and cool completely.

Meanwhile, combine granulated sugar, corn starch and salt in a medium saucepan. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thick enough to pull away from the sides when stirred. Remove from heat, but leave the burner on.

In a separate bowl whisk the eggs until very frothy. Slowly ladle in about 1 cup of the warm, thickened milk mixture, stirring the whole time. Then slowly add the mixed egg mixture to the saucepan with the remaining thickened milk mixture, stirring constantly. Return the sauce pan to the heat and cook, stirring constantly, about 3 to 4 more minutes. Remove from heat and add diced butter and chopped white chocolate, stirring until melted. Stir in vanilla; set aside.

Add the water and lemon juice to a medium bowl. Peel the bananas and slice into ½‑inch rounds. Place the rounds in the acidulated water for about 30 seconds, drain and gently pat dry with paper towels.

Arrange as many of the banana slices as will fit in a single layer on the bottom of the prepared crust. Strain the warm pudding through a fine mesh sieve over the bananas, use only enough pudding to almost fill the shell to the top, but not quite. Cover the pie with plastic wrap laid directly onto the warm filling; chill until firm at least 2 hours. 

Meanwhile, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add confectioners’ sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. 

Spread the whip cream on top of the pie, sprinkle with white chocolate shavings. Serve.