Easy Banana Cream Pie
Recipe: #235
September 25, 2011
Categories: Desserts, Banana, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Sunday Dinner, Thanksgiving, Pies, more
"To take this pie to yet another level a layer of chocolate may be spread over the crust, see bottom of recipe for directions and amounts"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (208 g)
- Calories 381.2
- Total Fat - 27.6 g
- Saturated Fat - 18.3 g
- Cholesterol - 79.2 mg
- Sodium - 142.8 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 0.3 g
- Sugars - 18.8 g
- Protein - 6.1 g
- Calcium - 190.6 mg
- Iron - 0.5 mg
- Vitamin C - 7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pour 2 cups very cold light cream into a bowl; add in the 2 boxes of dry vanilla pudding mix and beat with a wire whisk or on lowest speed of an electric mixer until well blended and thickened, then allow to stand for 2 minutes.
Step 2
Meanwhile place the sliced bananas over the bottom of the crust.
Step 3
To the pudding gently fold in 1-1/2 cups thawed Cool Whip topping until thoroughly combined; spread over the bananas.
Step 4
Refrigerate for at least 4 hours before serving.
Step 5
Top with remaining Cool Whip just before serving.
Step 6
For a chocolate glazed crust; Microwave 4 (1-ounce) squares semi-sweet chocolate squares with 2 tablespoons half and half cream and 1-1/2 tablespoons butter until melted and smooth, removing to stir about every 30 seconds. Spread over the crumb crust then refrigerate until firm (about 30-45 minutes). Spread the sliced bananas over the cooled. chocolate
Tips
No special items needed.
1 Reviews
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