My son requested banana cream pie this past weekend. As one who will do almost anything to make her teenage children be nice to her, I gamely assembled the ingredients. If you have teenagers, you will understand this immediately, and if you don’t, then suspend your judgement. When your adorable little ones enter these tumultuous years, you’ll see what I mean.
But back to the pie. It is a very simple preparation, and if you are inclined toward shortcuts, you can ‘cheat’ on the crust by purchasing a prepared graham cracker shell. You can also cheat on the pudding and buy a mix, but that seriously downgrades the result; the vanilla pudding is rapturous and really makes the pie.
Let me state for the record that my pie tasted great, but the visual wasn’t all it could have been. Knowing that it was just a dessert for the family, and it was a busy Sunday which involved shuttling various members of the family to sundry activities in distant locales, I didn’t fuss with making it look pretty. But it didn’t matter. It was a hit. And for a brief moment, it accomplished the intended goal. My son actually said to me: ”Mom, thanks for making me banana cream pie. It was good.” Success!
Here’s what I did:
1. Make graham cracker crust according to this recipe. Cool completely.
2. Make philly food lovers vanilla pudding. Cool Completely.
3. Slice 3 ripe bananas and sprinkle them into the pie crust. Spoon pudding over bananas and spread to cover. (There will probably be about 1 cup leftover; save it for breakfast!)
4. Chill until ready to serve, and garnish with fresh whipped cream.
So, like I said, mine wasn’t pretty, but it was a hit.