Banana cream pie has a very special place in my heart. Personally, I was never a huge fan of it (this would soon change), but the memories it brings back are priceless =) Whenever I dined out with my parents growing up, banana cream pie was always the ONE dessert my father could not pass up. The server would read off the selection of sweets and if anything had the word “banana” (especially pie) I knew my dad would be a taker, and that meant desserts for everyone! What kid doesn’t love dessert?! Well I had a dinner for my father recently, so naturally I had to make him a banana pie. I experimented with a few different things, until I got it just right. I like a pie that’s more custard-like, rather than creamy so this banana cream pie is light, decedent and packed full of bananas. This is the banana cream pie that made me a believer. It’s simply amazing.
Very Banana, Banana Cream Pie
slightly adapted from the Joyful Baker
for the crust:
1 1/2 cup vanilla wafer crumbs
1/3 cup melted butter
for the pie:
4 bananas, sliced
1 cup skim milk
1 (3.4 oz) box instant French vanilla pudding
1/2 pkg (4 oz) cream cheese, softened
1/2 can (7 oz) sweetened condensed milk
1/2 container (6 oz) Cool Whip
Starting with the crust, mix together vanilla wafer crumbs and butter. Press into a 9″ pie plate, chill until set.
In a bowl, combine the milk and pudding mix and blend well, no clumps! In a separate bowl, combine the cream cheese and condensed milk, mix until smooth. Fold the Cool Whip into the cream cheese mixture, then add the cream cheese mixture to the pudding mixture and stir until well blended. Last, add one sliced banana into the mixture.
Making sure your crust has set, add the remaining 3 sliced bananas to the pie plate.
Pour the custard mixture on top of the bananas.
Refrigerate for at least two hours before serving.
Add some whipped cream to each slice and enjoy!