August 25, 2009


I was planning on making Steve banana pudding while at his house this weekend, but when I told him about my plan he requested that I make him banana cream pie. I didn't feel like going to the grocery store to buy things for a pie crust and I already had all the ingredients for the banana pudding so I improvised and turned the vanilla wafers into the pie crust. I try to make recipes as healthy as possible so for this pie I used skim milk, reduced fat Nilla wafers, lite Cool Whip, and margarine.

Banana Cream Pie
by CupcakeRN
1 package banana cream instant pudding
1 1/2 cups cold milk
1 tub whipped topping
2 large ripe bananas
30 Nilla wafers
4 tbsp butter or margarine
Pam for baking spray

Pie Crust
1. Preheat oven to 350 degrees F.
2. Melt butter in a medium sized microwave safe bowl.
3. In a food processor, finely chop 30 Nilla wafers to a crumb like consistency. Pour the chopped wafers into the melted butter and mix.
4. Spray a pie pan with Pam for baking spray. Using the back of a spoon or the palm of your hand, press the crumb mixture into a 9 1/2 in. x 1 1/2 in. pie pan. Make sure to press the mixture up the sides of the pan. Bake for about 12 minutes or until the crust becomes golden brown. Allow to fully cool.

Pie Filling
1. Beat milk and pudding mix with a whisk for about 2 minutes then let stand for about 3 minutes.
2. Stir in half the tub of whipped topping.
3. Slice bananas and set aside.
4. Pour half of the pudding into the bottom of the pie crust then top with sliced bananas.
5. Pour the remaining pudding over the sliced bananas.
6. Cover the pudding with the rest of the whipped topping.
7. Cover with foil and allow to set in the refrigerator for at least 3 hours.

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