This old fashioned banana cream pie is a decadent cold and creamy treat on a warm summer's day. Billowy layers of banana, vanilla and cream come together on a graham cracker crust.
Preheat the oven to 350 F. In a large bowl, mix together the graham cracker crumbs, melted butter and sugar. Press the mixture gently into an 8-9 inch pie plate using the back of a large spoon. Bake the crust for 10-12 minutes. Cool completely.
In a large bowl, whip the heavy cream and confectioner's sugar using an electric hand mixer until soft peaks form. Set aside.
In a separate large bowl, whisk the milk and pudding mix together for two minutes until the mixture is thick. Gently fold in 3/4 cup of the whipped cream topping into the pudding mixture. Set aside the remaining whipped cream for decoration.
Layer the pie crust with banana slices from two bananas. Reserve slices from one banana for decoration. Next, layer the pudding mixture on top of the bananas.
Finally, top the pie with the remaining whipped cream and garnish with the last banana. You can use a piping bag fitted with a large star tip for the whipped cream or simply spoon billowy dollops on top.
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