Easy Banana Pudding Pie with Cream Cheese Crust
Serves 815 mins prep15 mins cook
The no-bake filling tastes like a fluffy slice of heaven and the crust is no-roll!! An easy, goofproof pie that anyone can make in minutes!!
0 servings
What you need
Instructions
Crust: -1 Preheat oven to 400F and spray a 9 or 10-inch pie dish with cooking spray; set aside. -1 To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the shortening, cream cheese, and beat on medium-high speed until fluffy, about 1 to 2 minutes. -1 Stop, scrape down the sides of the bowl, and add the flour, salt, and beat on low speed until a sandy, crumbly dough forms. -1 Turn crumbly mixture out into prepared pie dish and using your fingertips, hard-pack the mixture to form and even, smooth crust making sure to press mixture up around sides of pie dish. -1 Pierce crust in about a dozen places with a fork so steam can escape while baking. -1 Bake for about 15 minutes, or until set and very lightly golden brown. Watch crust closely in final moments of baking as it will be prone to burning around the top edge. -1 Set aside on a wire rack to cool while you make the filling. Filling: -1 To a large bowl, add the pudding mix, milk, and whisk to combine. -1 Add half the whipped topping and whisk to incorporate. -1 Slice the bananas, add to a medium bowl, drizzle with lemon juice, and use your fingers to gently toss to disperse the lemon juice which helps to prevent the bananas from turning brown. -1 Add the bananas to the pudding mixture and fold gently to combine. -1 Add about 1 1/2 heaping cups Nilla wafers and fold to combine. -1 Turn mixture out into pie crust. -1 Add and gently spread remaining half of the whipped topping. -1 Sprinkle remaining Nilla wafers, cover with plastic wrap, and refrigerate for at least 4 hours, or until set. -1 Prior to serving, drizzle with caramel sauce to taste.View original recipe