For the crust:
14 graham crackeres
6 TBS butter, melted
1/4 cup sugar
pinch of salt
1/2 tsp cinnamon, (optional)
1-2 tsp water, if needed
For the Pie Filling:
2 cup heavy whipping cream
3 TBS sugar
1 tsp vanilla
1 box (3.4 oz) instant vanilla pudding
1 cup cold milk
8 oz cream cheese
1 (14 oz) can sweetened condensed milk
4-5 ripe bananas, sliced
1/2 cup toasted coconut (optional)
Make the crust:
1. Preheat oven to 375℉.
2. Pulse the graham cracker until fine crumbs.
3. Add butter, sugar, salt, and cinnamon if using and pulse to combine. Add water if the crust doesn’t pinch together yet.
4. Press into pie pan (I had enough for two pies, my pans are not deep dish)
5. Bake for 8-10 minutes until lightly browned around edges. Cool completely.
For the filling:
1. Using an electric mixer whip heavy cream with 3 TBS sugar and vanilla. Whip until you have stiff peaks. Scoop into separate bowl and set aside.
2. In another bowl, thoroughly whisk the instant pudding powder and 1 cup milk together until well combined. Set aside.
3. Using the mixer, beat cream cheese until fluffy. With mixer still running, add the sweetened condensed milk and the pudding mixture. Scrape bowl and beat until smooth.
4. Using a spatula, fold in half the whipped cream mixture.
To assemble the pies:
1. Spread a thin layer of filling over the bottom and sides of the graham cracker crust. Cover the pie in sliced bananas, then scoop remainder of filling into the crust (I got 2 pies)
2. Smooth the filling then top with remaining whipped cream. Cover gently with plastic wrap and refrigerate for at least 3 hours.
3. When you are ready to serve decorate top with more sliced bananas and toasted coconut if desired.
From Holly
