This pie is so easy to make. I had an extra store-bought pie crust, so I baked that and let it cool. While it was baking, I made the pudding/sour cream mixture and the whipped topping. I refrigerated them until the crust was cool and everything was ready to put together. I used 3 bananas (luckily I bought these a day ahead so they were ripe by the time I made the pie). The pie dish I used is a 10½-inch dish, so the 9-inch pie crust did not fill out the sides. With this pie, that did not really matter. It actually worked better to use a larger dish because everything fit in it much easier. You could use cool whip on the top, but I prefer to make the whipped topping myself. It is easiest to use a whisk attachment on your mixer if you have one for the pudding and whipped cream topping mixtures.
This pie is simple and delicious and it was a huge hit. One of my friends who usually just makes fun of my cooking loved it and said to keep this recipe around. I surely will, and you should too!
1 baked pie crust
1 cup sour cream
1 cup milk (milk can be increased to 1½ cups)
1 small package INSTANT vanilla pudding (you can use
chocolate pudding if you prefer)
2-3 bananas
TOPPING:
½ pint whipping cream
1/8-1/4 cup confectionary sugar
Bake pie crust. Cool completely.
Using a hand mixer with a whisk attachment, beat milk and
sour cream. Add pudding mix. Beat until thickened.
Place slices of bananas on pie crust. Cover bottom with
bananas slices (at least 2 deep). Pour filling over bananas.
Using the whisk attachment, beat whipping cream with
1/8-¼ cup confectionary sugar. Beat until fluffy and firm. Spread over cream
filling.
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| Emile Henry Artisan Pie Dish (Nougat) |
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| Poke holes in pie crust before baking |
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| My crust flopped a little |
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| Add 2-3 sliced bananas |
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| Pudding/sour cream mixture |
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| Whipped cream mixture |
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| Refrigerate until ready to serve! |
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| Photos by JoJo |
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