Banana Cream Pie
Aside from Pecan Pie or Pumpkin Pie for Thanksgiving, I'm really not a pie fan. I know, shocking!
But, Banana Cream Pie has to be one of my exceptions, I don't know what it is about this pie that makes me so deliriously happy, I just want to grab a big slice and go hide in the bedroom so I can enjoy it with no interruptions whatsoever.
Now the way I remember making this pie is to sit at the stove for what seemed like an eternity, stirring and stirring and then some more stirring and by the time it was ready I didn't feel like making the darn pie anymore LOL
BUT, the girls at Our Best Bites found a shortcut and let me tell you, this is like one of the best banana cream pies I have EVER tasted....goodness gracious.
One little thing though...I froze mine because we like frozen pie LOL And I didn't make two pies, I bought one of the large pie crust and made a big one, you'll probably have some filling left over.
Banana Cream Pie
1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later!
Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Make sweetened whipped cream with the remaining whipping cream (1 cup) and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.
This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!