The Best Banana Cream Pie
Here's a pie that's ton's better tasting than store-bought, and you made it yourself!
- 1/2 package (15 ounces) refrigerated pie crust (1 crust)
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 2 large bananas
- 1 1/2 cups milk
- 1 package (3.4 ounces) banana cream or vanilla instant pudding and pie filling
- 1 container (12 ounces) frozen whipped topping, thawed
Preheat oven to 450°F. For crust, let stand in pouch at room temperature 15 minutes. Combine sugar and cinnamon in Flour/Sugar Shaker.
Remove crust from pouch and unfold. Remove plastic sheets and press out folds. Lightly spray with water using Kitchen Spritzer. Sprinkle with sugar-cinnamon mixture.
Place crust in (9-in) 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 9-10 minutes or until lightly browned. Using Oven Mitts, remove pie plate to Stackable Cooling Rack. Cool 30 minutes.
Pour milk into Classic Batter Bowl. Add pudding mix and beat with Stainless Whisk 2 minutes or until pudding begins to thicken. Gently mix in 1 cup of the whipped topping using Classic Scraper. Quickly spread pudding mixture over bananas. Refrigerate 1 hour.
Attach Closed Star Tip to Easy Accent Decorator and fill tube with remaining whipped topping. Hold decorator straight up and down with tip about 1 inch 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.
- 8 servings