Thursday, June 13, 2013

Banana Cream Pie

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We love all things banana around here, especially Banana Cream Pie!

Pie is such an easy dessert to make but always seems to take a back seat to cake or cupcakes.

I actually like pie more than cake or cupcakes so don't ask me why I don't make it more often, lol.

This is a super simple recipe that ANYONE can make and everyone will be impressed :)


Here's what you need:

1 single pie crust, I use my No Fail Pie Crust but store bought is fine too
1 - 5.9 oz. (large) or 2 - 3.4 oz. (small) instant vanilla pudding boxes
2-1/2 to 2-3/4 cups milk, depending on the size pudding box you use
3 small to medium ripe bananas
real whip cream, whipped and sweetened

You will need to blind bake your crust.  This is the method of cooking a crust without a filling.

Preheat oven to 425 degrees.

On a piece of parchment paper on the counter spread a little bit of flour and roll out your pie crust to about 1/2 - 1 inch larger than your pie dish.  The extra is for a crimped edge.  The best way to get an even(ish) circular pie crust is to always roll out from the center of the crust, turning often to make a circle.

Place the pie crust into a 9 inch pie dish and crimp the edges to make a fluted edge and dock the pie shell (prick with a fork a few times) to keep it from puffing up during baking.
 
Place a piece of parchment inside the pie crust and fill with pie weights, dry beans, or dry rice and bake for 25 minutes.

Remove the parchment, being very careful not to burn yourself on the hot pie weights and place the parchment (still filled) on a towel on the counter to cool. 

Return the pie shell to the oven and continue cooking for 2-4 minutes to finish the bottom of the crust.
Set the crust on the counter and cool completely, about 1 hour.

In a medium bowl whisk the pudding and milk according to the package directions and set aside.
Slice the bananas into 1/4 inch coin pieces and layer on the bottom, trying to cover the whole bottom of the pie.
Pour the prepared pudding on top of the bananas and cover with plastic (directly on the pudding) to prevent a skin from forming.
 
Refrigerate for at least 2 hours before serving.  
To serve remove from fridge, remove the plastic wrap from the pie and top with fresh sweetened whipped cream.

Serves 1 - 9" pie

Enjoy!
Here's the handy printable - Banana Cream Pie

2 comments:

  1. This is my favorite pie, Michelle! Pinning :)

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