Banana Cream Pie

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Note to self: Definitely so as I say and not as I do…Don’t make this into a pie. The pudding never sets so it doesn’t really end up being a pie.  I think it would work better in short glasses and layering the pudding and bananas and Nilla wafers. Taste wise it was good but execution was such a fail. Oh well…Thankfully I didn’t give it to my neighbors…I made a new friend and was planning on dropping this off for her and her family but Moudi’s sister came from Maryland to visit so I decided to keep it and serve it as dessert. Now I just ended up making a fool trying to cut it in front of my sister in law which I think might be just as bad as giving it to my new friend and having it be a fail at her house. (Though that would be my first impression to her vs I’ve known Moudi’s sister for a while now. So I guess it’s a slight hair better) Oh well ¯\_(ツ)_/¯

I adapted this recipe from two sites, stylingmyeveryday.com and momontimeout.com. The Nilla wafer crust was exact and tasted super yummy! (I’m a total crust lover, my husband thinks it’s weird because I prefer the crusts in pizza over the actual pizza part) But in this case…totally worth it. The pudding part, I have made as is with the layering and it’s really yummy like that. I have no idea why I tried making it into a pie but hey, you win some, you lose some.

Ingredients:

  • 60 Nilla wafers
  • ¼ cup granulated sugar
  • ⅓ cup butter, melted
  • 14 oz can sweetened condensed milk
  • 1½ cups ice cold water
  • Small box (3.4 oz) instant vanilla pudding mix
  • 1 tub cool whip
  • 2 sliced bananas

Directions:

  1. Preheat oven to 350F. Lightly spray a pie plate with cooking spray and set aside.
  2. Place 60 Nilla wafers in a food processor and pulse until only crumbs remain. (You can also crush in a large ziploc bag)
  3. Transfer crumbs to a medium size bowl and stir in¼ cup granulated sugar and ⅓ cup melted butter.
  4. Press the crumbs firmly into the pie plate and up the sides.
  5. Bake for 10 minutes or until edges are just starting to turn golden brown. Let cool completely on a wire rack before filling.
  6. In a bowl, beat a 14 oz can sweetened condensed milk and 1½ cups ice cold water for about a minute.  Add the 3.4 oz box of vanilla pudding mix and beat for about two more minutes.
  7. Transfer to a smaller bowl, cover, and refrigerate for at least 4 hours or overnight until firm.
  8. In a large bowl put 1 tub of cool whip and using a rubber spatula, gently fold in the pudding mixture until fully combined and no streaks of pudding are visible.
  9. Fill the pie crust with the filling and chill for about an hour. Decorate with whip cream, bananas, and Nilla wafers.

Serving size: 8-10 people

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