June 13, 2011

Banana Cream Pie

Every once in a while, I stumble upon a recipe that is worthy of being called tremendous.
The qualifications for me to call a recipe "tremndous" are this:
1.) Ingredient list is simple
2.) Preparation is easy
3.) There are no changes that need to be made to the original recipe
4.) It's something that always, always turns out just how you expect it to, and
5.) It's so delicious that you can't wait to eat it again.

This Banana Cream Pie is just that. TREMENDOUS!
And scrumptious.
And, full of calories.
But, who cares? Did I mention that it tastes delish?


Banana Cream Pie
Crust:
1 cup flour
1/2 cup butter, softened
1 cup finely chopped pecans

Combine flour, butter and pecans. Press into bottom and up the sides of a greased 9 inch pie plate. Bake at 350 degrees for 25 minutes. Cool completely.

Filling:
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 (8 oz.) ctn. Cool Whip, thawed and divided
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 1/3 cups cold milk
3 large bananas

In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup of Cool Whip. Spread over cooled crust. Arrange sliced bananas on top. In a bowl, whisk pudding and milk. Immediately pour over bananas. Top with remaining Cool Whip. Garnish with pecans if desired. Refrigerate.



This pie is one of my favorites. The crust is reminiscent of pecan sandies, and the creamy, rich layers with bananas sandwiched inbetween make your taste buds jump for joy. I hope that you enjoy it as much as I do!


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