Banana Pudding Pie

As evidenced by my Shirley Temple Pie and S’mores Pie, I have come to the conclusion that all good things become great things when made into a pie. This recipe is no exception. It’s my Nana’s banana pudding…. in a pie crust, and smothered in Cool Whip. And don’t get fussy about the store-bought whipped “topping,” because the fact is, Cool Whip works better than whipped cream in this recipe. Maybe it’s the nostalgia, but I believe it’s how Cool Whip holds form and brings together the Nilla Wafers, pudding, and sliced bananas that makes this pie so heavenly. Especially after a day of setting. Take a look at this sassy thing…

So what do you thing about making your favorite desserts into pies? Should we try a Strawberry Shortcake Pie, “Nutty Buddy” Pie, or Tiramisu pie? You let me know, and I will whip something up for you guys.

Banana Pudding Pie

Serves 8

Prep time: 30 minutes

Set time: 1 hour (best after 24 hours)

For the pudding layer:

4 cups whole milk, cold

2 (3-ounce) boxes Jell-O instant vanilla pudding

For the whipped cream layer:

1 (16 ounce) container of Cool Whip

For the banana layer:

4 large ripened bananas sliced into 1/4 inch pieces

For the cookie layer:

1 (11-ounce) box vanilla wafers

For the pie crust:

1 ready-made graham cracker crust

Assembly:

1. Make the pudding: In a large bowl, combine the milk and the pudding mix. whisk for 2 minutes, until the mixture begins to evenly combine. Refrigerate for 20 minutes to set.
2. Cut the bananas into 1/4 inch round pieces and set aside.
3. Create layers: In your crust, pour a layer of pudding, a layer of wafers, layer of bananas and layer of Cool Whip. Continue the layers until the pie crust is full. Top with an additional layer of Cool Whip and decorate with any additional wafers.
4. Chill: Cover and chill in the refrigerator for a minimum of one hour. The flavors are even better after a day!

Yum