Day 18 of 25 Days of Christmas: Standout Holiday Pies (Banana Pudding Pie)
Today’s pie recipe is an adaptation of banana pudding reborn into pie form. With a buttery Chessmen Cookie crust and all the fixings of a delicious banana pudding, this pie will be sure to steal the hearts of all banana cream pie lovers!
What you’ll need:
1 cup sweetened whipped cream
Half a can of sweetened condensed milk (7 oz. from a 14 oz. can)
Half package of softened cream cheese (4 oz. from an 8 oz. package)
1 cup milk
About half of a 5 oz. box of instant vanilla pudding
2-3 bananas, sliced
1 bag of Pepperidge Farm Chessmen Cookies
5 tbsp butter, melted
9 inch pie tin
What to do:
Make the cookie crust
*Preheat oven to 350ºF
Put 2/3 of the bag of chessmen in a food processor and process them down to a sandy crumbly texture.
Pour cookie crumbs and melted butter directly into the pie tin and mix by hand or silicone spatula until butter is evenly distributed.
Press into tin, then freeze for 5 minutes.
Bake at 350ºF for 15 minutes and then transfer to cooling rack and cover with foil.
Make the filling
Mix milk and instant pudding in a medium large bowl and blend well with a whisk or electric mixer.
In a separate bowl, blend cream cheese and condensed milk.
Stir whipped cream into cream cheese and condensed milk mixture until well blended.
Pour whipped cream, cream cheese and condensed milk mixture into pudding and blend together.
Cover the bottom of the pie crusts with sliced bananas and pour pudding mixture over the top and smooth out using a spatula or back of a spoon.
Crumble remaining chessmen cookies over the top.
Refrigerate for 1 hour before serving.