Well, it’s National Pie Day and I didn’t want to miss out on this day. Considering I just love pie. Tell me who doesn’t love pie. In addition pie is a great dessert regardless of the weather. All I needed was an excuse to make a pie and National Pie Day was it. It’s been a while since I made a pie. Ok, I lied. The last pie I made was back in December. I made a Down Home Sweet Potato Pie one of my families favorite pies. That was less than a month ago.
I’ve had this recipe called Banana Cream Crunch Pie that I’ve been wanting to try for quite sometime. Now is as good a time as any to put the recipe to the test. Can I say this recipe has been hanging out in my recipe files to try for at least five years. It’s time to put it to the test of course I’ll put my own spin on the recipe.
The recipe for the Banana Cream Crunch Pie couldn’t be any simpler. The filling is a box mix however, the crust and whip topping will be made from scratch.
The Chocolate graham cracker was made with sugar, salt and butter. The chocolate graham crackers were crushed mixed with the other ingredients and pressed into a 9-inch ceramic pie pan.
Three bananas were sliced and soaked in lime juice. This prevents the bananas from turning brown. The bananas were then placed in the bottom of the crust. The crust was then sprinkled with toffee bits.
Mix a large box of bananas pudding mix according to the package direction. Spread the pudding over the crust.
Whip cream is easy to make. You will need chilled whip cream, powdered sugar and vanilla extract. An important step to take before making your topping is to chill the whipped cream for 45 minutes before mixing. This allows the whipped cream to build into stiff peaks in a shorter period of time. It’s a wise idea to chill the bowl and beaters that are used to beat the topping. The recipe pass my test, it’s a keeper!
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- 1- 5.1 ounces package banana cream-flavored instant pudding mix
- 3 cups milk
- 3 bananas
- 1 teaspoon vanilla extract
- ½ cup toffee bits
- CRUMB CRUST
- 1-1/2 cups crushed graham crackers
- ¼ cup sugar
- ½ tsp. salt
- 6 tablespoons butter, melted
- vegetable cooking spray
- WHIPPED CREAM
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- In a large bowl add pudding mix and milk. Blend with a whisk for 2 minutes or follow the directions on the package. Set aside.
- CRUMB CRUST
- Process crushed graham crackers, salt, and sugar, in a food processor or place crackers in a plastic bag and use a rolling pin to crush the graham crackers. Place them in a small bowl with butter and salt to thoroughly combine.
- Add melted butter, and process until thoroughly combined.
- Press the crumbs on the bottom of the pan, up the sides, and onto the lips of a lightly greased (with cooking spray) 9-inch regular pie plate. Freeze the crust 30 minutes to 1 hour or while preparing the filling and topping.
- WHIPPED CREAM
- Before preparing the whipped cream, chill the heavy cream in the freezer for 40 minutes. In the refrigerator chill the mixing bowl and beater for 40 minutes. This allows the whipped cream to form into soft peaks in less time.
- In a large chilled bowl beat heavy cream, vanilla extract, and sugar, beating until soft peaks form.
