Monday, August 13, 2012
Banana Pudding Pie
Since this calls for fresh bananas it's best served the day it's made. I took this photo the day after Easter and you can see that the bananas were already starting to darken. It will still taste delicious but won't be as presentable after a day or two. And the recipe makes a lot (it fills a 9x13 baking dish to the brim) so I'd save it for when you have to feed a crowd.
BANANA PUDDING PIE
1 1/4 cup flour
1/2 cup (1 stick) butter*
5-10 bananas (depending on size)
8 oz. cream cheese, softened
1 cup powdered sugar
1 (16 oz - the large size) tub Cool Whip
1 large or 2 small boxes instant vanilla pudding
3 cups cold milk
Preheat oven to 350 degrees. In a bowl, cut the butter and flour together until crumbly; press into 9x13 baking pan. Bake for 15 minutes; cool completely.
Slice the bananas evenly onto crust. In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip and spread over the bananas. Chill for 15 minutes.
In a medium bowl, whisk pudding into milk, stirring constantly until thick (about 2 minutes). Spread evenly over cream cheese mixture. Top with remaining Cool Whip and refrigerate until read to serve.
*If using unsalted butter, I recommend adding just a dash of salt.