Monday, August 13, 2012

Banana Pudding Pie

I actually made this for our Easter dessert, so it's taken me quite some time to post this recipe!  My mother emailed it to me a while back thinking I'd be interested (naturally).  She got it from a family member over 20 years ago.  Some recipes stand the test of time.

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.


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.

1 comment:

Chinese restaurant Brisbane said...

Very nice pie, it looks wonderful! Recipe is well explained too.