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Banana Cream Pie Recipe

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This recipe for Banana Cream Pie, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Julien from CC
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 baked 9 inch pie crust
3 cups heavy cream
1 1/2 cups cold water
3 to 4 medium bananas, sliced
1 (14 oz.) can sweetened condensed milk
1 lg. box instant vanilla pudding
Handful of Butter Toffee Almond Accents

Directions:
Directions:
On low speed of electric mixer, blend water, milk and pudding powder until thoroughly mixed, about 1 minute. Refrigerate at least 4 hours (preferably over night) until firm. In separate bowl, whip the heavy cream until soft-but almost stiff- peaks form. Reserve a generous cup of the whipped cream for the top of the pie. Gently fold pudding mixture into remaining whipped cream until well blended. In pie crust layer: pudding, sliced bananas, pudding, sliced bananas and pudding. Decorate the top of the pie with the remaining whipped cream in whatever design preferred. (i.e., some around the edges, some in the middle, or spread all across the top.) Sprinkle the Almond Accents on top.

Refrigerate for at least 30 minutes before serving. Store leftovers in refrigerator.

 

 

 

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