Recipe: banana cream pie
Banana Cream Pie
Dear Recipe Goldmine Friends,
Today is July 4th which also happens to be my son’s birthday. This recipe is actually quite easy and it is one of his favorite desserts. Hope you banana fans also like it and happy July 4th! Regards, Cookin’ Dad
P.S. I have a new and easy Chinese scallop recipe that I’ll try to post soon.
1 graham cracker pie crust*
1 (3 ounce) package instant vanilla pudding
8 ounces whipped cream (approximation, may be little less)
8 ounces cream cheese
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large bananas (should be firm and yellow)
About 1/4 cup melted chocolate chips
Chocolate rainbow sprinkles
Make pudding according to directions (I often use banana pudding instead of the vanilla or try to make a batch of vanilla and banana pudding and then mix the two). Set in fridge while you make the rest of the recipe.
Cream together the cream cheese, sugar and vanilla extract. Beat whipped cream to form stiff peaks and then fold into cream cheese mixture.
Remove pudding from fridge and line bottom part of graham cracker crust with a 1 inch-thick layer of pudding. Place bananas on top. Spoon cream cheese mixture over top. Top this with melted chocolate chips mixed with a little bit of heavy cream to thin it out. Lastly, sprinkle chocolate rainbow sprinkles over top.
This recipe is quite tasty, especially with a homemade graham cracker crust. Here is how I make mine. Put about 1 1/2 cups (approximation) crushed graham cracker crumbs into a bowl. Add 1/4 cup sugar and mix briefly. Next, add 2/3 stick melted butter and 1 teaspoon vanilla extract. Mix well and then spoon into standard pie plate. When I make my graham cracker crusts, I normally do not use lots of butter because the crust often becomes very hard, especially after it has sat in fridge for quite a while. I also will put my crust in fridge very briefly to allow it to set.