Banana Cream Pie
Prep Time
15mins
Time to Table
4hr
Servings
6
Ingredients
- 1 cups whole milk
- 4 -serving size box banana pudding and pie filling (not instant)
- 1 cup Daisy Sour Cream
- 2 medium bananas, sliced
- 1 prepared graham cracker crust
- 1 teaspoon granulated sugar
Tips
Cooking Tip:
To cut clean slices, dip a sharp knife into water before each cut.
Ingredients
- 1 cups whole milk
- 4 -serving size box banana pudding and pie filling (not instant)
- 1 cup Daisy Sour Cream
- 2 medium bananas, sliced
- 1 prepared graham cracker crust
- 1 teaspoon granulated sugar
Tips
Cooking Tip:
To cut clean slices, dip a sharp knife into water before each cut.
Directions
- In a medium saucepan, mix the milk and pudding mix with wire whisk. Cook over medium heat until the mixture comes to full rolling boil, stirring frequently.
- Remove from the heat and place a sheet of plastic wrap directly on the surface of the pudding. Cool to room temperature, about 45 minutes.
- Fold in 1/2 cup of the sour cream. Place 1 layer of banana slices in the bottom of the crust. Spread half of the pudding over the bananas. Repeat the layers, covering banana slices completely.
- Cover and refrigerate for 3 hours before cutting.
- Just before serving, mix the remaining 1/2 cup of sour cream and sugar. Spread over the top of the pie.
- Calories:307
- Cholesterol:33
- Dietary Fiber:2
- Protein:4
- Sodium:220
- Total Carbohydrate:37
- Total Fat:15
