Banana Cream Pie

Banana Cream Pie is one of my favorite types of pie. It is especially good in the summer, and last weekend I realized I hadn't made it yet this year. My brother ordered a boxing fight and had a few people over to watch it, which gave me a good opportunity to make it (and not eat it all myself!). This recipe is from a family friend and has been in my family for many years. It is the best banana cream pie I've ever had.

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!

Banana Cream Pie

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.

Refrigerate and serve anytime after one hour in refrigerator.

Emile Henry Artisan Pie Dish (Nougat)

Poke holes in pie crust before baking

My crust flopped a little

Add 2-3 sliced bananas

Pudding/sour cream mixture

Whipped cream mixture

Refrigerate until ready to serve!

Photos by JoJo

 

Easy Cherry Surprise Dessert

Today was Father's Day and I made a dessert that my dad has always loved. It only uses a few ingredients and is very simple to make. My family has always made this dessert in a 13"x9" pan, but it might also work well in a trifle bowl. The recipe calls for a smaller pan, and I found that one can of cherry pie filling was not enough to coat the bottom of a 13"x9" pan, so I used two cans of cherries. I couldn't find a loaf size Angel Food Cake, so I used half of a 10" round cake. I would like to try a home-made Angel Food Cake some time, but today's was store bought. I used the 3-ounce pudding pack, but the larger 5-ounce pack would have been OK too since this pan is bigger. I also bought a bigger 16-ounce container of Cool Whip (I always find that 8 ounces is just barely enough in these types of recipes), and used a little over half of it. I had a big bag of slivered almonds from Costco, and toasted them at 325º for 8-10 minutes. So as not to waste anything, my sister used the rest of the Angel Food Cake and Cool Whip to make a smaller 9"x9" pan of this for her family.

The only downfall to this dessert is the angel food cake does get a little soggy, so I would recommend eating it the day it's made or the next day for the best taste!

Easy Cherry Surprise Dessert                                                                   

Make this dessert either very early the morning you plan to serve it (if it is to be served after dinner) or prepare the night before (except for the topping).

1 can Cherry Pie Filling

Loaf size Angel Food cake (or half of a 10” round Angel Food cake)

3-ounce package of Instant Vanilla Pudding, made to package directions

1 cup sour cream

1 cup toasted slivered almonds

8-ounce Cool Whip

Use an 11½” x 7½” x 1½” or a 9” x 9” pan .

Pour one can of Cherry Pie Filling into pan.  On top of pie filling crumble a loaf size Angel Food cake.

Mix package of Instant Vanilla Pudding according to box directions.  Add sour cream to the pudding.

Pour pudding/sour cream mixture over angel food crumb.

Refrigerate.

Before serving, top with Cool Whip and toasted slivered almonds.

NOTE: Instead of Cool Whip, you can whip ½ pint of whipping cream – either sweeten with 1/8 cup confectionary sugar while whipping, or just whip the plain whipping cream.  Top with roasted slivered almonds.

If using a 9” x 13” pan, use two cans of cherry pie filling.

2 cans of cherry pie filling in a 9"x13" pan

Angel Food Cake

Crumbled Angel Food Cake

Vanilla pudding/sour cream mixture

Cool Whip

Toasted slivered almonds - it's ready to serve!

Photos by JoJo