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Banana Cream Pie Recipe

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

Dan Johnson


20 macaroon coconut cookies
1/4 cup macadamia nuts, chopped
2 tbsp. butter

1-1/3 cup milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1/2 tsp. banana extract
2 ripe bananas, peeled, sliced 1/4" thick
1/2 tsp. unflavored gelatin
1 cup heavy cream
1/4 cup macadamia nuts, chopped

Preheat oven 350. Coat 9" pie dish with no-stick spray.

Roll cookies in plastic zip lock bag until well crumbled. Add butter and chopped nuts until blended. Press in bottom and up sides of pie dish. Bake 15 minutes. Cool.

In large bowl, whisk milk, pudding and banana extract about 2 minutes. Fold in bananas. Pour in cooled crust.

Beat heavy cream with mixer until it begins to thicken.

In glass bowl, beat 3 tbsp. water and gelatin for 5 minutes. Microwave on High for 15 seconds, until melted. Cool.

Beat gelatin; add to heavy cream mixture. Add sugar; beat to stiff peaks. Spread over filling.

Refrigerate 3 hours. Top with nuts.




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