The Best Banana Cream Pie

Name: The Best Banana Cream Pie
Yield: 8 servings
Ingredients: ½ package (15 oz/450 g) refrigerated pie crust (1 crust); 2 tsp (10 mL) sugar; ¼ tsp (1 mL) ground cinnamon; 2 large bananas; 1 ½ cups (375 mL) milk; 1 package (3.4 oz/96 g) banana cream or vanilla instant pudding and pie filling; 1 container (8 oz/250 g) frozen whipped topping, thawed

Here's a pie that's tons better tasting than store-bought, and you made it yourself!

Ingredients

½ package (15 oz/450 g) refrigerated pie crust (1 crust)
2 tsp (10 mL) sugar
¼ tsp (1 mL) ground cinnamon

2 large bananas
1 ½ cups (375 mL) milk
1 package (3.4 oz/96 g) banana cream or vanilla instant pudding and pie filling
1 container (8 oz/250 g) frozen whipped topping, thawed

Directions

Preheat oven to 450°F (230°C) . For crust, let stand in pouch at room temperature 15 minutes. Combine sugar and cinnamon in Powdered Sugar Shaker.
Remove crust from pouch and unroll. Lightly spray with water using Kitchen Spritzer. Sprinkle with sugar-cinnamon mixture.
Place crust in Stone Pie Plate. Using your finger-tips, press the crust firmly against the bottom and side of the pie plate. (Be careful not to stretch the crust.) Fold the extra crust under to form a thick, flat edge even with the rim of the pie plate. Press around th edge with a fork. Prick the bottom and side of crust with fork about 20 times.
Bake for 9-10 minutes or until lightly browned. Remove pie plate to a cooling rack. Cool for 30 minutes.
For filling, peel bananas and cut into 2" (5 cm) pieces. Slice bananas with Cup Slicer and arrange in bottom of pie crust.
Pour milk into a large mixing bowl. Add pudding mix and beat with a whisk for 2 minutes or until pudding begins to thicken. Gently mix in 1 cup (250 mL) of the whipped topping. Quickly spread pudding mixture over bananas. Refrigerate 1 hour.
Attach the Closed Star Tip to the Easy Accent Decorator and fill tube with remaining whipped topping. Hold decorator straight up and down with tip about 1" (2.5 cm) above top of pie. Gently squeeze down trigger to form a star. Stop pressure and pull decorator up. Continue to make stars very close together until entire top of pie is covered with whipped topping. Refill decorator as needed.
Cut into wedges and serve immediately or refrigerate.