This post is not sponsored by anyone or any company. Just a fun and informative blog post about my trip. 🙂
New York, New York
A little backstory to this Banana Cream Pie. We recently had a chance to visit New York City for a few days during spring break. I wish I could say it was all fun but I got sick while there. Of course, right? The first day was perfect – gorgeous sunshine and nice temperatures. We saw the Statue of Liberty, visited One World Trade Center and the World Trade Center memorial. We walked everywhere and had some delicious eats at NY Pizza Suprema (because you gotta have a slice of NYC pie, right?) and grabbed some cookies at Schmackary’s (hello Fluffernutter cookie) and of course some Sabrett hot dogs from the local hot dog carts.
By our second day there, I was sick as a dog. Not from the food, I just came down with some sort of virus (sore throat, etc.) and I had to take some time out from the trip. I felt bad for my family. We had so much planned but what can you do?? I stayed in our hotel room, in the bed, the entire day. It seemed to do the trick because I felt much better the next day. But, the weather had taken a turn for the worse. Cold and rainy. Never fails, amiright? You finally get a break, a vacation, and you can’t even enjoy it properly. 😉
Keep calm and carry on
Nevertheless, I was determined to make the best of the rest of our trip. I had lots of food I still wanted to eat and we had tickets to the School of Rock show (which I highly recommend, by the way)! We were staying in Brooklyn so we hit up a lot of local Brooklyn joints like John’s Coffee Donut Shop for breakfast (an inexpensive little whole in the wall that was seriously tasty) and The Bagel Store (known for their famous Rainbow Bagel). Actually, the rainbow bagel tasted fine but their other bagels (like Cinnamon Raisin and Everything Bagel) are much more newsworthy and were perfect examples of a good New York Bagel. Psst: you can order them online too!
We also found this little restaurant called Pies -n- Thighs. Gotta love the name, right? It is literally a hidden gem since there is no sign out front to show you it is even there. But the locals know it. And to me, that is who to ask whenever you’re staying somewhere new or different. Talk to people. Ask them the best places to eat. New Yorkers get a bad rep if you ask me. Absolutely every New Yorker we talked with or asked for help from was amazingly friendly and helpful.
Hello Banana Cream Pie
It was at Pies -n- Thighs that we had this delicious little dessert. They called their pie, Banana Cream Pie, but it’s not what we, in the south, think of as a traditional Banana Cream Pie that is thick and fluffy with a huge meringue topping. No, this was a little more dense and had a small dollop of whipped cream on each slice. It was absolutely heavenly. So, I just knew I had to come home and recreate it for you here!
For the crust:
1 3/4 cups Nilla wafer crumbs
1/4 cup sugar
1/2 cup unsalted butter (1 stick), melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
2-3 bananas, sliced
1 3/4 cups cold milk
1 package (3.4 ounces) instant banana cream pudding mix
Press the crumb mixture onto the bottom and up the sides of prepared baking dish. Note: Sometimes it helps me to use a flat-bottomed glass to press it into the pie dish. There will be some slight shrinkage as this bakes. Bake at 350° for about 8 minutes and let cool completely.
- For the crust:
- 1 3/4 cups Nilla wafer crumbs measured after crushing
- 1/4 cup sugar
- 1/2 cup unsalted butter (1 stick) melted
- For the filling:
- 1 8 oz package cream cheese softened
- 1/2 cup sugar
- 1 8 oz carton frozen whipped topping (COOL WHIP) thawed
- 2-3 bananas sliced
- 1 3/4 cups cold milk
- 1 3.4 oz package instant banana cream pudding mix
Spray a 9-inch pie pan with nonstick cooking spray. Preheat oven to 350f degrees.
In a small bowl, combine vanilla wafer crumbs and sugar; then stir in melted butter. Press the crumb mixture onto the bottom and up the sides of prepared baking dish. Bake at 350° for 8 minutes and let cool.
In a small bowl, whisk cold milk and pudding mix until combined. Let stand for 2 minutes until slightly thickened.
In a large bowl, beat cream cheese and sugar with electric mixer until smooth. Fold in HALF of the whipped topping (COOL WHIP) and the prepared pudding.
Arrange the banana slices into the bottom of the cooled crust. Top with the banana cream filling.
Spread the rest of the whipped topping on top.
Refrigerate for 1-2 hours or until set.