Easy Banana Cream Pie
Easy Banana Cream Pie this recipe very yummy and very simple. you should try this recipe.
- 1 package banana cream flavor no cook instant pudding and pie filling
- 2 1/2 cups cold milk
- 2 tsps Amaretto liqueur or 1 tsp almond extract
- 1 9inch graham cracker pie crust
- 1 banana, sliced in thin rounds when ready to serve pie
- 1 tbl Amaretto liqueur, to spike bananas (optional)
- 1/4 cup chopped maraschino cherries, no juice (optional)
In a medium size bowl, whisk banana cream pudding and cold milk for 2 minutes. Add the Amaretto or almond extract and stir to combine.
Pour pudding into graham cracker pie crust. Cover and chill for at least 1 hour to let pudding set.
When ready to serve, remove pie from refrigerator. Place the sliced bananas in a spiral over the pie. If using the Amaretto to spike the bananas, sprinkle the tablespoon of the liqueur evenly over the bananas now. If using cherries, sprinkle the cherries over the bananas. Top with several spoonfuls of non-dairy topping. Smooth and swirl the topping over the pie to cover the bananas. Then, take a can of whipped cream and squirt it around the entire outside of the pie as a decorative edge. Serve immediately.Leftovers can be covered and kept in the refrigerator for two or three days. However, you may want to remove the bananas prior to storage in the refrigerator, as they are likely to turn black.
NOTE: If you do not plan to consume the pie within a day or two and you don't want the bananas to turn black, try dipping the sliced bananas in lemon juice prior to setting them on the pie.
Note: For added flavor and decoration, sprinkle top of pie with semi-sweet chocolate shavings.
Note: This easy banana cream pie can also be made with a "ready to fill" 9 inch store bought pie crust. Cook it for 10 to 12 minutes in the oven at 400°. Let it thoroughly cool prior to adding filling.