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Fluffy Banana Cream Pie Recipe Recipe

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This recipe for Fluffy Banana Cream Pie Recipe is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

For the Graham Cracker Crust
Ingredients:  
Ingredients:  
14 whole graham crackers, about 7 ounces
6 tablespoons melted butter
¼ cup sugar
Pinch of salt
½ teaspoon cinnamon
1-2 teaspoons water
Directions:
Directions:
1. Preheat the oven to 375 degrees F. 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.
2. Add 1 teaspoon of water and pulse a couple more times. If the crumbs are moist and pinch together well, dump into a
½pie pan. If not, repeat with another teaspoon of water and proceed.
3. Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan.
4. Then bake for 8-10 minutes. Cool completely.
 

For the Pie Filling
Ingredients:  
Ingredients:  
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
Directions:
Directions:
1. Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl
and set aside.
2. Then mix the instant pudding and milk in another bowl, until well combined. Set aside.
3. Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed
milk and pudding. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.
4. Now spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks.
5. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the crust.
6. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour.
7. When you are ready to serve the pie, decorate the top with more fresh cut banana chunks and toasted coconut.
Personal Notes:
Personal Notes:
This light and fluffy banana cream pie recipe is loaded with fresh bananas and silky filling, then topped with piles of whipped cream and toasted coconut. Tasted and approved by Larry!

 

 

 

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