As I was sitting around with my friend Amanda, waiting on an appointment, we flipped through the Stockyards City Cookbook. I decided to let her pick the recipe for the week.
I usually steer more towards deserts because April usually has the main course planned ahead for girls night. Amanda loves banana pudding and we decided that Banana Pudding Pie was a nice twist on the recipe!
I have to say it’s not the healthiest desert ever…the girls on Weight Watchers about booted me out of the house after I told them it had heavy whipping cream in it ;)… but it sure did taste good! This is a very rich recipe and some of my girlfriends shared a piece. The whipped topping definitely helped balance out the heaviness of the pie. I also bought the pre-made crust, the one that is slightly bigger and offers 2 extra servings.
Banana Pudding Pie
By Kathy Marr
1 1/4 c graham cracker crumbs
3 packed tbsp. brown sugar
1/4 c butter, melted
2 (3oz) boxes instant vanilla pudding
1/2 c confectioners sugar
2 c heavy whipping cream
1 c sour cream
2 medium bananas, thinly sliced
1 (8oz) container frozen nondairy whipped topping, thawed
In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter, stirring until combined. Press mixture into bottom and up sides of a 9 in pie plate; chill for 15 min.
In a large bowl, combine pudding mix and confectioners sugar; add cream and sour cream. Beat at medium-high speed with an electric mixer until stiff peaks form. Spoon into prepared pie crust. Top evenly with banana slices.
Spread whipped topping evenly over bananas. Cover and chill for 1 hour. Garnish with mini vanilla wafers!
Happy Cooking Ya’ll!