Banana Pudding Cream Pie

Creamy pudding is placed on top of sliced bananas in a vanilla wafer crumb crust. Then topped with whipped cream, additional banana slices and vanilla wafers.

Yield

8 to 10 servings

Ingredients

1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup granulated (white) sugar
1/3 cup butter, melted
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
4 large egg yolks
1/2 cup water
1 (4 serving size) package vanilla flavor pudding mix (not instant)
1 (8 ounce) container sour cream, at room temperature
2 medium bananas
heavy cream, whipped
additional banana slices and vanilla wafers

Directions

Preheat oven to 375°F (191°C). Combine wafer crumbs, sugar and butter in medium bowl; press firmly into bottom and up side to rim of 9-inch pie plate.

Bake 8 to 10 minutes. Cool.

Combine sweetened condensed milk, egg yolks, water and pudding mix in heavy saucepan; mix until well blended. Cook and stir over medium heat until thickened and bubbly. Cool 15 minutes. Beat in sour cream.

Slice 2 bananas. Dip in lemon juice; drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill thoroughly. Top with whipped cream. Garnish with additional banana slices and vanilla wafers.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 10 minutes
Cool Time: 15 minutes + chilling

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