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Banana Pudding Cream Pie

1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
4 egg yolks
1/2 cup water
1 (4 serving size) package vanilla flavor pudding mix (not instant)
1 (8-ounce) container Sour Cream, at room temperature
2 medium bananas, sliced, dipped in ReaLemon® Lemon Juice from Concentrate and drained
Whipping Cream, whipped
Additional banana slices and vanilla wafers

Preheat oven to 375º.
 
Combine crumbs, sugar, and margarine; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 8 to 10 minutes. Cool.

In heavy saucepan, beat sweetened condensed milk, egg yolks, water and pudding mix until well blended. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream.

Arrange 2 sliced bananas on bottom of prepared crust. Pour filling over bananas; cover. Chill thoroughly. Top with whipped cream.

Garnish with additional banana slices and vanilla wafers. Refrigerate leftovers.

Prep Time: 20 minutes
Servings: Makes one 9-inch pie

AUTHOR: Joyce

Source: Recipes From Friends



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