Banana Cream Pie
Crust Ingredients:
14 graham crackers (about 7 oz)
6 tablespoons melted butter
1/4 cup sugar
pinch salt
1 teaspoon cinnamon
1-3 teaspoons water
Filling ingredients:
1 small box instant banana pudding (3.4 oz)
1 cup cold milk
8 oz cream cheese
14-oz can sweetened condensed milk
2 cups whipped cream (1 tub Cool Whip)
~3 ripe bananas, sliced
Crust Directions:
Pulse graham crackers in a food processor until chopped to fine crumbs. Add the melted butter, sugar, cinnamon, and salt, and pulse to combine. Add 1 teaspoon water and pulse a couple times. If the crumbs are moist and pinch together, dump into a pie pan. If not, add another teaspoon water and repeat.
Press the crumbs against the bottom and sides of a deep dish pie pan. Bake at 375º for 8 minutes. Cool completely.
Filling Directions:
In a medium bowl, whisk together the pudding powder and 1 cup milk until well combined. In a large bowl of a stand mixer, beat the cream cheese until fluffy. With the mixer running, add the sweetened condensed milk and pudding mixture and beat until smooth. Using a spatula, carefully fold in 1/3 to 1/2 of the Cool Whip.
Spread a thin layer of filling over the pie crust. Press a layer of banana slices on the bottom and up the sides. Spread another thin layer of filling followed by another layer of bananas. Scoop the remaining filling mixture into the crust, smoothing it out with the spatula. Top with the remaining whipped cream and chill for a few hours.
