My husband's favorite pie is Banana Cream. It is also my daughter's. I have been working on perfecting the recipe for several years and I think I am almost there. Earlier this week my daughter had a church activity where she was to bring her favorite Thanksgiving recipe and, if she wanted, a sample to share. She had a hard time choosing between mashed potatoes (apparentely mine are the BEST, even though they are pretty basic) and Banana Cream Pie. She eventually chose the pie. Then that evening I also had a church activity and had volunteered to take a pie - before I knew my daughter would need a pie the same day. Then my husband, when he heard I would be making pies hoped there would be some for him. Soooo, I made 3 Banana Cream Pies. Each a little different, but all delicious. This is the version I liked the best, for now.
Banana Cream Pie (printer friendly recipe)1 8-9" Cookie Crust
4 oz cream cheese, softened
1 T sugar
1 6 serving pkg Banana Cream Pudding
2 1/2 C milk
1/3 C whipped topping
1. In a medium size bowl combine cream cheese and sugar.
Beat until smooth and creamy, about 1 minute.
2. In a separate bowl combine the milk and pudding and beat on high for 2 minutes.
3. Add about 1/4-1/3 of the pudding to the cream cheese mixture and stir together.
4. Slice banana into the bottom of the prepared crust.
5. Pour cream cheese mixture over the bananas making sure all the bananas are covered.
6. Pour about a 1/2 C of pudding over cream cheese layer and smooth out.
7. Add the whipped topping to the remaining pudding and cover the pie. Refrigerate for at least 2 hours to allow it to set up. Top with whipped cream, if desired