I keep buying too many bananas, and I’ve had this pie bookmarked for ages, so…it was time! I had to do some alterations, because I just wasn’t going to go to the supermarket, but it came out well. If you like the taste of bananas, it’s pretty hard not to like this pie!

Ingredients:

• 1/2 box cinnamon graham crackers
• 7 tablespoons butter, melted
• 2 tablespoons cocoa powder
• 4 bananas
• 2 eggs
• 10 ounces heavy cream
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 large handful mini chocolate chips
• whipped cream, or 10 (additional) ounces heavy cream and 1 teaspoon vanilla

Crush the graham crackers into crumbs, using a food processor or by putting them in a bag and smashing them.

Less dishes/More fun

In a medium bowl, combine the graham cracker crumbs, the cocoa powder, and the butter. Stir until well combined.

Looks so niiiice!

Press evenly onto the bottom of a 9″ springform and a bit up the sides.

Refrigerate for at least half an hour.

Preheat the oven to 355 degrees.

Combine the cream, eggs, vanilla, bananas, and sugar in your blender.

hahaha

Blend until smooth and creamy.

Pour into the prepared crust, then sprinkle with chocolate chips.

Bake for 40 minutes, then remove from oven and cool on a rack. When it’s a reasonable temperature to put in your fridge, refrigerate until ready to eat.

Beat the extra cream and vanilla until light and fluffy (you can do this in your blender too!), if using, or top with canned whipped cream and serve.

If I had had more cream, I think a huge dollop of fresh whipped cream would have been great, but it was not to be. This still most definitely works! I’m glad I finally gave it a try, and glad I don’t have a heap of bananas mouldering on the counter.

Banana Blender Pie

Adapted from Not So Humble Pie.

• 1/2 box cinnamon graham crackers
• 7 tablespoons butter, melted
• 2 tablespoons cocoa powder
• 4 bananas
• 2 eggs
• 10 ounces heavy cream
• 2/3 cup sugar
• 1 teaspoon vanilla
• 1 large handful mini chocolate chips
• whipped cream, or 10 (additional) ounces heavy cream and 1 teaspoon vanilla

Crush the graham crackers into crumbs, using a food processor or by putting them in a bag and smashing them. In a medium bowl, combine the graham cracker crumbs, the cocoa powder, and the butter. Stir until well combined. Press evenly onto the bottom of a 9″ springform and a bit up the sides. Refrigerate for at least half an hour.

Preheat the oven to 355 degrees.

Combine the cream, eggs, vanilla, bananas, and sugar in your blender. Blend until smooth and creamy. Pour into the prepared crust, then sprinkle with chocolate chips.

Bake for 40 minutes, then remove from oven and cool on a rack to room temperature. Refrigerate until ready to eat.

Beat the extra cream and vanilla until light and fluffy and spread over pie, if using, or top with canned whipped cream and serve.