Recipe adapted from The Pampered Chef, “All the Best” Cookbook
There is nothing that says summer to me like banana cream pie. Remember how I said the s’more bars were one of my all time favorite recipes? Well you can add this to the list! Not many of my friends and family members get to sample this because Derek and I usually eat it too fast to bring in leftovers. I started making this the summer we got married (5 years ago, wow!) and now make it at least a few times every summer. Derek has even requested this as his birthday dessert a few times. Quite often when I’m short on time I will use a store bought pie crust, but homemade just tastes so much better. I have to admit, I was a little skeptical about the recipe for a few reasons:
1. I hate sour cream, so the thought of putting it in a dessert made me want to gag
2. Shouldn’t a banana cream pie have some sort of banana pudding in it? And what about the typical meringue topping?
Let’s just say I got over my skepticism pretty quickly! The flavor is the perfect hint of banana without being overpowering. And this recipe is so simple. You can make this easier on the waistline by using light cool whip and sour cream, and it still tastes great. I beg you, if you try any of the recipes from the blog, make sure this one is on the list!
Banana Cream Pie
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Crust:
1 1/4 cups crushed graham cracker crumbs (about 16 squares)
¼ cup butter, melted
3 Tbsp sugar
Combine graham cracker crumbs, sugar and melted butter. Press mixture into 9 inch pie plate. Place in freezer for 15 minutes to set.
Filling:
1-12 oz container cool whip
8 oz sour cream
1-3.4 oz package instant vanilla pudding
2 medium sized bananas
Extra graham cracker crumbs for garnish
Mix together cool whip and sour cream until well combined. Add in pudding. Spread half of the filling mix into bottom of crust. Slice bananas and place in single layer covering filling. Spread remaining filling on top of bananas. Garnish with remaining graham cracker crumbs. Refrigerate 30 minutes before serving.
