If you’re making store bought pie crust follow these directions:
While the pie dough is still chilled, roll it out and place it into a 9inch baking dish. Crimp the edges of the pie crust.
Gently place a piece of foil down into the pie crust and fill with dried beans.
Let sit on the counter and come to room temperature while the oven preheats to 450.
Once the oven has preheated, bake the pie crust for 10 minutes. Then, briefly remove the pie from the oven, take out the foil and beans and place back in the oven for an additional 2-3 minutes.
Remove from oven and let cool completely before proceeding.
For the pudding, whisk together the pudding mix, milk and half and half. Place in the refrigerator to chill until ready to use.
Once the pie crust has cooled completely place 1-2 layers of bananas on the bottom of the pie crust. (I only did one and wish I would have done more!)
Spread the pudding over the top of the bananas.
To make the whipped cream, pour whipping cream into the base of a stand mixer fitted with the whisk attachment. Add vanilla and powdered sugar. Mix on low until the powdered sugar is mixed in, then turn to high and whip for 1 minute or until stiff peaks form. Place in a piping bag and pipe around the edges of the pie. Alternate the top of the whipped cream with Nilla Wafers and banana slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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