"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Cream Pie Recipe

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This recipe for Banana Cream Pie, by , is from A Collection of Recipes from the Monticello Junior Woman's Club, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dawn Nixon
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. - cold fat-free milk
1 pkg (1oz) - sugar-free instant vanilla pudding mix
1/3 c. - fat-free sour cream
1 carton (8oz) - frozen reduced-fat whipped topping, thawed, divided
3 - meduim firm bananas, sliced
1 - reduced-fat graham cracker crust (9 inches)

Directions:
Directions:
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in 1 1/2 cups of whipped topping. Place half of the banana slices in the crust; top with half of the pudding mixture. Repeat layers. Spread with remaining whipped topping.
Refrigerate for 4-6 hours before serving (pie will be soft set). Refrigerate leftovers.

 

 

 

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