Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
The holidays are almost here! This no-bake cream pie crumble full of chocolate pudding and fresh banana slices will be the perfect addition to your holiday dessert table. No-bake desserts are one of the easiest ways to save on energy use while still making recipes feel homemade. My idea for this cream pie recipe comes from a boozy chocolate, banana, and Kahlua milkshake I love to make for friends.
The cookie crumble crust for this decadent dessert can be made by quickly spinning shortbread and/or vanilla wafer cookies and melted butter together in the food processor. I don’t use a lot of butter in my crust because I like to serve this dessert with a big spoon and let the cookie crumbs crumble into the filling and whipped cream topping.
The only “cooking” that could be needed for this creamy dessert is making the chocolate pudding to go on top of the bananas. To make this step even easier, I recommend using a large box of instant chocolate pudding or purchasing pudding from the grocery store (don’t worry – nobody will know the difference!).
The whipped cream topping can easily be made using a hand mixer or stand mixer. It is a perfectly balanced sweetened vanilla whipped cream spiked with a little Kahlua liqueur (though to make this dessert kid-friendly, just don’t add the Kahlua).
Thanksgiving is a holiday where many people travel and come together to cook numerous recipes. Let Direct Energy make your dessert table preparations easier this week’s energy-conscious recipe!
Chocolate, Banana, and Coconut Cookie Pie Crumble
- 2 c. Shortbread and/or vanilla wafer cookie crumbs
- 3 tbsp. Melted butter
- 2 Bananas, sliced
- ¼ c. Toasted coconut flakes
- 1 Large instant chocolate pudding box
- 3 c. Milk (for pudding box, skip if using premade pudding)
- 1 c. Heavy whipping cream
- 1 tbsp. Powdered sugar
- 1 tsp. Pure vanilla extract
- 1 ½ Kahlua liqueur (optional)
1) Melt butter in the microwave. Add packaged cookies to food processor and crush them into fine crumbs. Measure out 2 cups from the cookie crumbs and mix them together with the melted butter. Save extra cookie crumbs for other recipes/topping the pie.
2) Press cookie crumb/butter mixture onto bottom of pie dish and place crust in freezer to harden for a few minutes while preparing the rest of the pie.
3) Prepare chocolate pudding as directed on the box. This usually means whisking the pudding box ingredients with 2 cups of cold milk until mixed and then letting set for 5 minutes until ready. [Optional Step: Whisk in 1 tablespoon of Kahlua with the pudding.] Put mixture in the refrigerator while preparing the whipped cream.
4) Add the heavy whipping cream, ½ tablespoon of Kahlua (optional), vanilla extract, and powdered sugar to a mixing bowl. Use a stand mixer or hand mixer to whip together.
5) Remove the crust from the freezer. Add a layer of banana slices on top of the cookie crust. Sprinkle a little bit of the toasted coconut flakes over the bananas. Pour the chocolate pudding layer over the bananas. Top the pudding layer with the rest of the whipped cream and spread out with a spatula.
6) Top the finished cream pie crumble with a sprinkle of more toasted coconut flakes. Keep in refrigerator to set together and serve cold using a big spoon! I recommend not trying to cut the crumble into perfect slices.
Do you have any favorite no-bake desserts you like to preapre for any occasion (not just Thanksgiving)? Tell us about them in the comments below!
I hope you enjoy this super-decadent yet quick and low-energy-use recipe, and we’ll will see you next week for another Direct Your Dining recipe!
Recipe and Images by Stacie Morgan