Sunday, March 20, 2011

My Own Banana Cream Pie

I was asked to serve in our church's nursery starting in January. We had to go out of town on the second Sunday of January, to go see our nephew give his farewell talk in church before leaving on a two-year mission to Brazil. So, I had to ask one of the nursery parents if they could substitute.

I was delighted when the first parent I got hold of readily agreed to take my place. So I baked her a pie and she was delighted that she finally got to be part of the blog.

This week I was craving good old Southern comfort food. I love a good Southern banana pudding, with the layers of vanilla wafers, bananas, pudding, and whipped cream. So I decided to try to replicate this in a pie. Since I couldn't find any truly satisfactory recipes online for doing this, I made my own.

Southern Banana Cream Pie
recipe by Margo Mead

1 1/2 cups crushed vanilla wafers
1/3 cup butter or margarine, melted
1 1/2-2 bananas, sliced
1 4-serving box instant banana pudding, prepared as directed on box for pie filling (takes less milk than for pudding)
cool whip or prepared whipping cream

Combine crushed wafers with melted butter or margarine. Press on bottom and sides of pie pan. Bake at 375 degrees for 8-10 minutes. Cool.

Place sliced bananas all over bottom and sides of crust. Pour in prepared instant pudding. Top with cool whip and additional sliced bananas. Refrigerate for a couple of hours. Best if eaten the same day.