It was my Dad’s birthday today and he has mentioned a time or two that he loves Banana Cream Pie. He has memories of eating it when he was younger in one of our local Restaurants. Unfortunately, most of the Restaurants he frequented are long gone. All my favorites are gone too. I have so many great memories of eating out with my family and friends. Scoring a cherry in my Coke where my Uncle used to work, Getting pinched by a stranger when it was my birthday and welting instantly, making him feel really bad (hands to ourselves strange man) and nervously having dinner with my cousin while I got a tattoo at 16! Food always seems to make it into my memories. Now when I drive by, there stands a Stationary store, Sushi restaurant or it just sits empty looking all sad. Why can’t things just stay the same?
If we can’t have the things we used to love then I’ll do my best to recreate the recipe and make new memories. Happy birthday Dad!
If Bananas are your thing, you’ll love this cloud like cream with sliced Bananas folded right in. It never hurts to add a layer on the bottom too!
- 1 refrigerated pie crust
- 1½ cups heavy cream, whipped and divided
- 2 tbsp sugar
- 1 tsp. vanilla extract
- 1 small box instant vanilla pudding
- 1 cup milk
- 1 (8 oz) package cream cheese
- 1 cup sweetened condensed milk
- 4 ripe bananas
- Whipped cream for topping
- Line a 9 inch pie plate with pastry. Bake as directed and cool completely.
- Whip the cream with the sugar and vanilla. Set aside in the fridge.
- In a small bowl combine the vanilla pudding and milk. Let it sit in the fridge to thicken.
- Beat the cream cheese until fluffy. Add the condensed milk and the pudding mixture. Fold in most of the whipped cream, reserving some for the top.
- Spread a bit of the creamy pudding mixture over the cooled crust.
- Slice one banana and place an even layer on the bottom of the pie.
- Slice and fold the remaining bananas into the cream mixture. Spread the cream mixture over the pie.
- Top with the remaining whipped cream and chill for at least two hours before serving.