When I first started baking and cooking, I focused most of my attention on making cupcakes. I intended on making the cupcakes for my wedding so I wanted to try to master a few recipes. As a result I have made a lot of cupcakes over the past few years. And while I do enjoy a cupcake now and then they aren’t my favorite. Without any hesitation, I would rather have pie.
For as long as I can remember, I have loved pie and I have requested pie instead of cake on my birthday more than once. So it seemed logical that the next thing on my baking to do list should be to master making pie.
As luck would have it, I stumbled upon this recipe for Banana Cream Pie. It quickly became my go to recipe because it only has a few ingredients, comes together fairly quickly, and is a big hit at family gatherings.
First combine the graham crackers and sugar in a bowl. Stir in the melted butter until evenly distributed. Press the crumb mixture onto the bottom and up the sides of a lightly greased 9 inch deep dish pie plate.
Prepare pudding in a bowl by whisking the milk and pudding mix together. Refrigerate to set.
In a large bowl, beat cream cheese and sugar together.
Fold in half of the whipped topping and the banana pudding until the mixture is well combined.
Arrange the banana slices in the graham cracker crust.
Pour in half of the filling.
Repeat with remaining bananas and filling.
Put the remainder of the whipped topping into a piping bag with tip.
Pipe whipped topping around the edges of the pie and in the center. Or if you prefer, spread the whipped topping evenly over the top of the pie.
Refrigerate until set, about 1 to 2 hours. Serves 8.