Banana Cream Pie

This is a quick and easy banana cream pie recipe that I have used many times and I love it! It's so simple and yummy. It is from The Sister's Cafe.

Banana Cream Pie


1 3.4 oz (4 serving size) box of instant vanilla pudding (I¶ve substituted sugar free, and it worked fabulous)
1 c. cold water
1 14-oz. can sweetened condensed milk (don¶t use Wal-Mart brand – gritty and yucky)
2 graham cracker crusts.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in
the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks
form.
Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts.
Be sure to save the plastic domes that come with the pie crusts–you¶ll need them later!
Set the banana filled crust aside. Remove pudding from the fridge and gently dollop the whipped cream on
top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream (whip the remaining cream with 1/4-1/3 cup powdered sugar) and
spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several
hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a
little moisture. Enjoy!