Cottage Kitchen: Banana Cream Pie

 

Here is an easy Banana Cream pie for when it is hot and you don't want to use the oven. This no-bake cream pie can be made in as many flavors as there are pudding mixes in the grocery store. 

Easy Banana Cream Pie (9-inch Pie)

Ingredients:

Crust:

1-1/2 cups graham cracker crumbs

2 tablespoons of sugar

7 tablespoons melted butter

Pie filling:

1-oz. package of Banana Cream Pie Filling 

(mine was sugar free, the regular pudding mix (with sugar) is a 3-oz. box)

2 cups heavy whipping cream

Whip Cream Topping:

1 cup cold heavy cream

2 tablespoons confectioners sugar

Decoration:

bananas (Optional-4 were used here to decorate) 

1 maraschino cherry

Directions:

To prepare the crumb crust, put the graham crackers into a zip lock bag and roll with a rolling pin until crumbs. Pour this into a medium bowl, mix in the sugar and melted butter. Mix until well incorporated. 

Press this crust mix into a 9-inch pie plate and press (with large spoon or cup bottom) into the plate until flat and smooth, pressing up the sides of the plate. Place the pie plate with crumbs in the fridge and chill.

To mix the pie filling put the Banana Cream Pudding Mix in a large mixing bowl and add the heavy whipping cream. Whip with hand held mixer until thick but does not form stiff peaks. 

Now, make the whip cream topping. Pour the cup of heavy whipping cream into a large bowl, add the confectioners sugar, and whip with a hand held mixer until stiff peaks. 

Assembly:

Take the chilled pie crust out of the refrigerator and pour the banana cream filling into the crust. Smooth the filling into the crust until smooth. You can chill this now or go ahead and use a piping bag tip and pipe on the decoration, assembling the banana slices and cherry as in the picture above. Chill all when finished. Cover loosely with plastic wrap. Store in the refrigerator

In Victory,

Sherry