This recipe is adapted from a vintage ad for "Banana Breeze: A Shortcut Cream Pie" that I found on Pinterest. The original recipe calls for an entire can of sweetened condensed milk to be whipped into 8 ounces of cream cheese. I don't know about you, but that seemed awfully sweet to me so I dialed that back just a bit. If you have a sweet tooth you can add additional sweetened condensed milk to taste.
I'd never thought of making a pie with a cornflake crust, but I will now. The cornflakes mixed with brown sugar, cinnamon and butter made for a truly magnificent crust--crunchy, buttery and sweet. With more than a little hint of lemon this pie is light, fresh and ideal picnic fare.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of the book New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @blondiebrownie.
- Yield:Serves 8
- Active time: 30 minutes
- Total time:8 hours
- 2 cups crushed cornflakes
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 8 tablespoons (1 stick) unsalted butter, melted
- 5 medium bananas (make sure they aren't overly ripe)
- 8 ounces cream cheese, softened
- 6 ounces sweetened condensed milk
- 2 teaspoons vanilla
- 1/3 cup plus 2 tablespoons lemon juice from 3 lemons
In a medium bowl mix together crushed cornflakes, sugar, and cinnamon. Set aside.
In a medium saucepan add butter and melt it over medium heat, swirling it in the pan occasionally until it begins to brown. Be sure to keep a close eye on the butter because it can burn quickly. Remove butter from heat and pour it over the cornflake mix. Toss to completely coat the cereal, then press into the bottom and sides of 9 inch pie dish. Chill while you prepare the filling.
Add the cream cheese to the bowl of a stand mixer and beat on medium speed until fluffy. Add sweetened condensed milk and vanilla. Beat until thoroughly combined. While mixing on low speed add 1/3 cup lemon juice. Beat until thoroughly combined.
Thinly slice three bananas then top the pie crust with the banana slices. Spread the cream cheese filling over the bananas. Cover and chill overnight. Just before serving, thinly slice the remaining two bananas. Dip the bananas in the remaining 2 tablespoons of lemon juice then cover the surface of the pie with bananas. Serve chilled.