Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (135g)
- Sugar: 1/4 cup (50g)
- Melted unsalted butter: 6 tablespoons (85g)
- Ripe bananas: 4 (about 2 cups)
- Instant vanilla pudding mix: 1 (3.4-ounce) box
- Milk: 3 cups
- Heavy cream: 1 pint (2 cups)
- Vanilla extract: 1/2 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into a 9-inch (23-cm) pie plate.
- Bake for 10-12 minutes, or until set. Let cool completely.
- In a large bowl, whisk together the pudding mix and milk until thickened.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the pudding mixture.
- Stir in the vanilla extract.
- Slice the bananas and arrange them over the cooled crust.
- Pour the pudding mixture over the bananas.
- Refrigerate for at least 4 hours, or overnight.
Nutritional Information:
Per serving (1/8 pie):
- Calories: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Creamy and decadent
- Sweet and flavorful
- Perfect for a special occasion or dessert
- Easily customizable with different toppings or flavors
User Comments:
- "This pie was a hit at our family gathering! It's so rich and creamy, and the banana flavor is perfect."
- "I love that this recipe is so easy to make. It's a crowd-pleaser every time."
- "I substituted chocolate graham cracker crumbs for a richer flavor, and it turned out amazing!"
Special Precautions and Tips:
- For a creamier pie, let the pudding mixture chill for at least 1 hour before using.
- To make the pie ahead of time, assemble it and refrigerate for up to 3 days.
- If you don't have a pie plate, you can use a 9x13 inch baking dish instead.
