Banana Cream Pie with Mascarpone Whipped Cream
Cuisine: American
Author: Kitchens
Prep time: 1 hour
Cook time: 20 mins
Total time: 1 hour 20 mins
  • 8 ounces Graham cracker crumbs
  • 1/2 Cup dark brown sugar
  • 1/2 Cup ground pecans
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 4 ounces unsalted butter, melted
  • 2 Cups heavy cream, divided use
  • 1 Cup half-and-half
  • 1 Tablespoon banana liqueur
  • 3.4-ounce box instant vanilla pudding mix
  • 1 Cup Mascarpone whipped cream (recipe follows)
  • 3 to 4 small, ripe bananas, bias sliced
  • 1/2 Cup toasted sliced almonds (optional)
Mascarpone Whipped Cream
  • 8 ounces Mascarpone cheese
  • 1/4 Cup Confectioners’ sugar
  1. For crust: combine Graham cracker crumbs, brown sugar, pecans, cinnamon and nutmeg; add butter and mix well.
  2. Press mixture into one 9-inch pie pan, packing on bottom and up sides. Place in freezer to firm. (The Chef does not bake the crust.)
  3. For filling: mix 1 cup heavy cream, half-and-half, liqueur and vanilla paste in large bowl. Stir in pudding mix; let stand until set. Gently fold in 1 cup Mascarpone whipped cream.
  4. Add a layer of banana slices to each crust, top with a layer of filling. Repeat 2 to 3 times to fill crust.
  5. Pipe mascarpone cream on top, creating generous mounds. Garnish with almonds (optional).
  6. For Mascarpone Whipped Cream: combine remaining 1 cup cream, mascarpone cheese and confectioners’ sugar. Mix on low speed until combined. Increase to high speed; continue to whip until mixture holds soft peaks.
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