Banana Cookie Butter Pie Recipe
A creamy banana filling with real banana pieces on a cookie butter crust, topped with a fluffy cookie butter mousse and vanilla whipped cream.
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Ingredients
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Cookie Butter Crust
Banana Filling
Cookie Butter Mousse
Vanilla Whipped Cream & Garnish
Method
Add 5 tablespoons melted unsalted butter, 2 teaspoons granulated sugar, and 1/4 teaspoon sea salt to the cookie crumbs. Stir until evenly moistened and the texture holds when pressed.
Press crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared pan using the bottom of a measuring cup or glass to compact tightly.
Bake crust for 10 minutes until fragrant and set. Remove from oven and let cool completely on a wire rack. Reduce oven to 325°F (if you plan to lightly bake filling) or let cool fully for a chilled pie—this recipe uses a chilled filling so allow crust to cool fully (about 30 minutes).
Banana Filling
Prepare bananas
In a small bowl, mash enough ripe banana to measure 1 cup. In a separate bowl, dice another banana to yield 1 cup of small 1/4" pieces. Toss the diced banana with 1 teaspoon lemon juice to slow browning and set aside.
In the bowl of a stand mixer or using a hand mixer, beat 8 oz softened cream cheese on medium speed until smooth and free of lumps (about 2 minutes). Scrape down sides as needed.
Add 1/2 cup cookie butter, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Beat until fully combined and silky, about 1–2 minutes.
Fold in the 1 cup mashed banana gently with a rubber spatula until evenly incorporated. Fold in the 1 cup diced banana pieces very gently to keep some texture.
In a separate chilled bowl, whip 1/2 cup cold heavy cream to soft peaks. Fold whipped cream into the banana-cream cheese mixture to lighten the filling.
If using gelatin for extra stability, sprinkle 1/2 teaspoon gelatin over 1 teaspoon cold water in a small bowl and let sit 5 minutes to bloom. Warm gently (10–15 seconds) until melted and set aside to cool slightly but not re-set.
In a medium bowl, beat 0.75 cup room-temperature cookie butter briefly to loosen it and make it more spreadable (about 20–30 seconds).
In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract to firm peaks. Take care not to overwhip.
If using gelatin, whisk the slightly cooled melted gelatin into the cookie butter until incorporated (do this quickly so it does not set).
Fold about one-quarter of the whipped cream into the cookie butter to loosen it, then gently fold in the remaining whipped cream until uniform and airy, keeping as much volume as possible.
Spoon or pipe the cookie butter mousse over the chilled banana filling, creating an even layer. Smooth or create soft peaks with a spatula. Refrigerate for at least 1 hour to set (longer is fine).
Vanilla Whipped Cream & Garnish
Make whipped cream
Chill a bowl and whisk or beaters. Pour 3/4 cup cold heavy cream into the bowl, add 1.5 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract. Whip to soft peaks, being careful not to overwhip.
Decorate the top of the mousse with the vanilla whipped cream: either pipe rosettes around the edge and one in the center or dollop evenly across the surface.
Chill the assembled pie for at least 30 minutes after garnishing (longer if gelatin was not used) to allow flavors to meld. For clean slices, chill at least 2 hours total before serving.
To serve, run a thin knife around the pan edge, remove ring or springform, slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve chilled.