Good Morning! Oh man it is Saturday and almost April! Wow, where does the time go? I must ask that same question like twice a month at least lol. Ok, enough talk. Today's recipe is long, but OMG it is so worth all the time! Do it! I promise, your friends and family will thank you multiple times. This delicious recipe is brought to you by Averie Cooks. And I say thank you, thank you, thank you.! LOL Have a great weekend, it will be better when you make this pie!
Easy Banana Cream Pudding Pie
with Cream Cheese Crust
Crust:
1/2 cup Crisco Baking stick
4 ounces (1/2 cup) block of cream cheese, softened (do not use lite or fat free)
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Filling:
one 5.1 oz box INSTANT vanilla pudding mix
1 1/2 cups cold milk
one 8 oz tub Cool Whip or similar whipped topping, thawed to room temp, divided
2 medium/large bananas, sliced into thin rounds
1 to 2 tablespoons lemon juice
about 2 1/2 to 3 cups coarsely chopped Nilla Wafers, divided (most of an 11 oz box)(I used Mini Nilla Wafers)
caramel or salted caramel sauce for drizzling
Directions:
Crust - Preheat oven to 400° and spray a 9 or 10 inch pie dish with cooking spray; set aside.
To the bowl of a stand mixer fitted with the paddle attachment add the shortening, cream cheese and beat on medium-high speed until fluffy, about 1 to 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour, salt and beat on low speed until a sandy, crumbly dough forms.
Turn crumbly mixture out into prepared pie dish and using your fingertips, hard pack the mixture to form an even, smooth crust making sure to press mixture up around sides of pie dish.
Pierce crust in about a dozen places with a fork so steam can escape while baking.
Bake for about 15 minutes or until set and lightly golden brown. Watch crust closely in final moments of baking as it will be prone to burning around the top edge. Set aside on a wire rack to cool while you make the filling.
Filling - To a large bowl, add the pudding mix, milk and whisk to combine.
Add half the whipped topping and whisk to incorporate.
Slice the bananas, add to a medium bowl, drizzle with lemon juice, and use your fingers to gently toss to disperse the lemon juice which helps to prevent the bananas from turning brown.
Add the bananas to the pudding mixture and fold gently to combine.
Add about 1 1/2 heaping cups Nilla wafers and fold to combine.
Turn mixture out into pie crust.
Add and gently spread remaining half of the whipped topping.
Sprinkle remaining Nilla wafers, cover with plastic wrap, and refrigerate for at least 4 hours, or until set.
Prior to serving, drizzle with caramel sauce to taste. Pie will keep airtight in the fridge for up to 5 days, noting that as time passes the Nilla wafers will soften and bananas could turn a bit brown.
