Banana Cream Pie
Homemade Banana Cream Pie, delicious beyond words. Buttery graham cracker crust, rich pudding layer, fresh bananas, mile high whipped cream with more fresh bananas and toasted coconut.
Servings: 1 Pie
Calories: 6699kcal
Ingredients
- Crust:
- 2 Cups graham cracker crumbs
- 6 Tablespoons butter melted
- 1/4 cup sugar
- dash of salt
- 1/2 teaspoon cinnamon
- 2 Tablespoons water
- Filling:
- 2 cups heavy whipping cream
- 3 Tablespoons sugar
- 1 teaspoon vanilla
- 1 - 3.4 ox box of instant vanilla pudding
- 1 cup milk
- 8 ozs cream cheese
- 1 - 14 oz can sweetened condensed milk
- 4 bananas divided
- 1/2 cup coconut toasted
Instructions
- Preheat oven to 375 degrees. I used my food processor to crumble my crackers. I took about 14 crackers to get 2 cups. If you want to be quick, buy the graham cracker crumbs!! ;)
- Add to it your salt, sugar and cinnamon. Combine with a fork. Add the melted butter and water and continue to combine until the crumbs are well blended.
- Press into sides and bottom of a 9" deep pie pan.
- Bake for 10 minutes, set aside to cool.
- For filling, combine the pudding mix and cold milk and set aside.
- In your mixer whip your cream and sugar and vanilla until its fluffy, set aside.
- In your mixer, cream your cream cheese and slowly add in the sweetened condensed milk.
- Add to this the pudding and combine.
- Fold in HALF of the whipped cream, reserving the rest.
- Spread a small amount of cream mixture over graham cracker crust, and top with 3 sliced bananas.Spoon the rest of the cream mixture over bananas and top with whipped cream.
- Cover lightly with plastic wrap and chill at least one hour.
- Before serving top with one sliced banana and toasted coconut.
Notes
original recipe from The Spicy Perspective
Nutrition
Serving: 1g | Calories: 6699kcal | Carbohydrates: 703g | Protein: 98g | Fat: 406g | Saturated Fat: 247g | Polyunsaturated Fat: 128g | Trans Fat: 9g | Cholesterol: 1153mg | Sodium: 3406mg | Fiber: 23g | Sugar: 535g