Monday Menus: Banana Cream Pie via The Sisters Cafe

Here’s a recipe from a website I have grown to love called thanks to Kashann and Kennon Casper.

I loved this recipe and have made it twice now. The first time was the Sunday of the hurricane and it was fabulous. The second time turned out worse because I forgot to “fold” in the whipping cream instead of wisking it in the bowl.

Banana Cream Pie for a Pinch

1 3.4 oz (4 serving size) box of instant vanilla pudding (I used banana cream pudding and it worked fabulous)
1 c. cold water
1 14-oz. can sweetened condensed milk (don’t use Wal-Mart brand – gritty and yucky)
2 graham cracker crusts.
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 to save the plastic domes that come with the pie crusts–you’ll need them later!
Set the banana filled crust 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.

Prepare sweetened whipped cream (whip the remaining cream with 1/4-1/3 cup 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. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a little moisture. Enjoy!

-Marie Hammill



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