Banana Cream Pie

I am in love this this pie.  My whole life I had a bias against cream pies.  Cookies, dense chocolate cakes. Those are my desserts of choice. Puddings, cream pies, anything with a creamy texture just didn't do it for me.  Not that I wouldn't sample a bite here or there but I just didn't want to waste extra calories on something that didn't really make me swoon. 

Well the other week we had a potluck at the office for Mardi Gras. The theme was Cajun or Southern food.  I always like making the desserts.  A cream pie came up and I thought why not.  It seemed simple enough to whip up on a week night.

Well I made the pie and had some extra filling after the pie shell was full. Of course I had to sample and well it was love.  I was totally pushing Mr. J away saying he couldn't take food from a pregnant lady.  I was actually tempted to keep the pie home for us but then I didn't have anything else to bring to the potluck. 

The pie was a hit. Apparently most people DO like cream pies.  And they don't have them often enough. The pie was gone before I could snag a single piece for a photo. 

Now I know not to be so snobby about cream pies. I see many more in our future. 

Banana Cream Pie

by Emily Morris

Prep Time: 40 minutes

Cook Time: 10 minutes

Keywords: bake dessert banana pie

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Ingredients (serves 8-10)

For the Graham Cracker Crust:

• 14 whole graham crackers, about 7 ounces
• 6 tablespoons melted butter
• 1/4 cup sugar
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1-2 tablespoons water

For the Pie Filling:

• 2 cup heavy cream, whipped and divided
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 - 3.4 ounce box instant vanilla pudding
• 1 cup cold milk
• 8 ounce cream cheese
• 14 ounce sweetened condensed milk
• 4-5 ripe bananas
• 1/2 cup toasted coconut

Instructions

Preheat the oven to 375 degrees F.

For the pie crust:

Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 tablespoon of water and pulse a couple more times.

Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.

If the crumbs are not moist repeat with another tablespoon of water before adding to the pie pan.

For the Filling:

In a medium bowl mix the instant pudding and milk, until well combined. Set aside.

Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside.

Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.

Spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the pan crust. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour.

When you are ready to serve the pie, decorate the top with toasted coconut.

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