Banana Cream Pie

Often when I think of making pie I think of a long time intensive dessert.  Pies aren't hard to make, but they take longer than whipping up a batch of cookies or a pan of brownies.  I love pie, but don't often have the time to make one.  This pie is almost more "assembly" than "cooking".  The boxed pudding makes this come together in a snap.  I rarely buy boxed mixes, but I think the cook-and-serve pudding is pretty tasty and sometimes you need to take the short cut.

I am pretty particular when it comes to banana cream pie.  I usually don't like store bought ones and although I love bananas, I don't like things with fake banana flavor.  I really prefer vanilla pudding in this pie.  Graham cracker crusts are so tasty, because they have butter!  This one has just a hint of cinnamon, which adds a subtle dimension to the pie, that is fantastic.  If you want to get all fancy, feel free to pipe the whipped cream on, but I just spread it on the top and called it good.

Graham Cracker Crust:
1 1/3 cups crushed graham crackers (I crushed them in the blender)

1/3 cup sugar

6 tablespoons butter, melted

1/2 teaspoon cinnamon

Mix together until well combined.  Press into a 9 inch pie plate along the bottom and up the sides.  Bake at 375 for 7-8 minutes.  

Filling:

1 large box cook and serve vanilla pudding, prepared and cooled

3-4 bananas, sliced

1 cup whipping cream

1 teaspoon vanilla

1 tablespoon powdered sugar

The rest of the pie is mostly assembly.  Whip the cream until thick, add vanilla and sugar and whip until soft peaks form.  Slice 2-3 bananas into the bottom of the crust. Pour pudding on top, then spread whipped cream on top.  Slice and add the last banana on top.  Serve immediately.

Crust recipe adapted from my cousin Emily.