Banana Cream Pie

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 banana
Whipped Cream

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

YUM!

Cookie Crust

This is a crust my mom created that is heavenly.  Basically it is a sugar cookie.  We use it for cream pies, refrigerated cheesecake, strawberry pie, and, my husband's personal favorite, banana cream.  Perhaps the best part is that it the GF version just requires a change in flour, no xanthan gum necessary.

Cookie Crust (printer friendly)
1 C flour (GF or regular)
1 stick of butter*, chunked
1/4 C powdered sugar

1.  In a mixing bowl combine all ingredients

With your fingers, mix together until the consistency of dry sugar cookie dough.

This works best if your hands are cold and you just use the tips of your fingers.

Press into an 8"or 9" pie pan.

2. Refrigerate for about 10-15 minutes.  Cook for 10 minutes on 400-degrees. Allow to cool completely before filling.
 
This crust is great for strawberry pie, any cream pie, and no cook cheesecake. 

*Use salted or add a little salt if using unsalted.

Strawberry Pie

I love spring and strawberries! I usually make freezer jam but not this year, this year we are just making pie. This is my mother's recipe and it is divine. Enjoy!

Strawberry Pie (printer friendly recipe)
1 Baked Cookie Crust
1 1/4 C water
1/2 C sugar
2 T cornstarch
1/2 pkg strawberry or trop. punch Kool-aid, unsweetened
Strawberries, cleaned & hulled

Prepare Cookie Crust and allow to cool while making the rest of the pie. Place water, sugar, cornstarch and kool-aid in a saucepan and cook until thickened. Allow to cool until barely warm. Then either 1- Stir in berries & pour in crust (my preference) or 2-put berries in crust and pour sauce over. Refrigerate until set. If you want a firmer sauce add more cornstarch.