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Banana Cream Pie

This is a delicious summery pie, but really good any time of the year you have some browning bananas.

Servings: 9 inch pie plate
Preparation Time: 10 min
Cooking Time: 8 min
Author Rating: 10/10
User Rating: No user votes submitted
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Ingredients:

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3	brown spotted bananas
0.16666 <a href="javascript:openCalcWindow(0.16666, 'cup')">cup</a>	butter
1.33333 <a href="javascript:openCalcWindow(1.33333, 'cup')">cup</a>	graham cracker crumbs
102 <a href="javascript:openCalcWindow(102.00000, 'gram')">gram</a>	instant jello vanilla pudding mix
250 <a href="javascript:openCalcWindow(250.00000, 'gram')">gram</a>	light cream cheese
2 <a href="javascript:openCalcWindow(2.00000, 'cup')">cup</a>	milk
0.25 <a href="javascript:openCalcWindow(0.25000, 'cup')">cup</a>	sugar
2 <a href="javascript:openCalcWindow(2.00000, 'tablespoon')">tablespoon</a>	sugar
1 <a href="javascript:openCalcWindow(1.00000, 'cup')">cup</a>	whipping cream
0.16666 <a href="javascript:openCalcWindow(0.16666, 'cup')">cup</a>	yogurt

Directions:

Step 1

Combine the graham cracker crumbs, 1/4 cup sugar, butter and yogurt. Press evenly over a 9-inch glass pie plate.

Step 2

Bake at 375 degrees F for 8 minutes until tops are slightly brown.

Step 3

Slice bananas into 1 1/2 cm slices to cover the bottom of the crust.

Step 4

Soften the cream cheese and mix in milk (1 tbsp at a time). Blend well. Whisk in pudding mix. Pour over bananas which are sitting on the pie crust.

Step 5

Chill in the fridge. Then whip the whipping cream with the 2 tbsp of sugar and cover the pie with the whipped cream.

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