One of my husband’s absolute favorite pie that I make is my Banana Dream Pie. Do you remember the old soda shop Banana Milkshakes or better yet the Banana Vanilla Wafer Pudding dessert from Sunday potlucks of years gone by? Well, that is exactly what this tastes like.
Baking time: 15 min | Prep. Time: 30 min | Chill Time: Over night (min 2 hours)
The Rice Family Banana Dream Pie
1 box of mini vanilla wafers
2 tsp of sugar
1 large box of banana instant pudding (Jell-o brand)
1 1/2 cups of whole chilled milk
1 8 oz. container of cool-whip topping
1 stick (1/2 cup) real butter, melted (DO NOT USE MARGARINE!)
Fresh Fruit powder (or lemon juice) to keep the bananas from browning
1 deep dish pie pan.
Preheat your oven to 325 F.
Empty 3/4 of the box of mini vanilla wafers into a food processor and pulse until the consistency of gram cracker powder.
Mix together until crumbly but in “marbles”.
Press into the pie pan, if a foil pan, fold the edges upward and press the crust evenly to the very edge.
Bake the pie crust in the oven at 325 F for 13 to 15 minutes until there is a slight golden glow to the crust. Do not over bake.
Take out of the oven and let cool.
Cut 2 bananas in thin slices and place the slices in a bag with a sprinkle of Fresh fruit or a touch of lemon juice and shake coating the banana slices. This keeps your bananas from browning fast.
Arrange your banana slices on the pie crust once the pie crust is cool.
Set your pie crust to the side.
In a large bowl add your Banana Instant Pudding and 1 1/2 cups of whole milk. Blend with a hand mixer until thick.
Add in all of the cool-whip EXCEPT for one big spoon full. Mix into your pudding mix.
Continue to mix until a thick creamy pie filling.
Spoon over pie crust and banana slices, smoothing the top.
Slice the 3rd banana and treat with Fresh Fruit/Lemon juice as you did for the pie base.
Arrange cool-whip and banana slices over the top of the pie.
With your remaining Mini Vanilla Wafers, create an edging around the edge.
Chill overnight or a minimum of 2 hours in your refrigerator, to finish firming up.
I have had requests for this yummy fruit cake several times. This is not the brick that gets passed around as the dreaded white elephant every year at the holidays. No, this is a recipe given to me by my Grandma and it is yummy!
It is also enjoyable ANY time of year! When I was little my favorite way to enjoy it was to have a slice slightly toasted and slathered with fresh butter (the real stuff). The preserves throughout really doesn’t need butter, but when you have southern family, EVERYTHING is better with butter!
Cook Time: 1 hour 30 minutes | Prep. Time: 2 hours (You can not rush awesomeness)
3/4 c butter
2 c sugar
3 c flour
1/2 tsp allspice, ground
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking soda
1 c buttermilk – REAL Honest thick creamy butter milk!
2/3 c cherry preserves — I make my own, perhaps next year I will use my cherry chipotle jam!
2/3 c apricot preserves – I make my own
2/3 c pineapple preserves – I make my own
1 c pecans, in pieces
1 tsp REAL vanilla extract
Preheat oven to 325F.
Mix Buttermilk with Baking soda and set aside.
Cream butter (or Margarine), Sugar, & eggs until light, Sift dry ingredients together and add creamed mixture alternately with buttermilk and baking soda mixture.
Fold in the remaining ingredients.
Bake in a large tube or bundt pan (You can also use the mini bundt pans for sharing sizes) for 1.5 hrs check at 1 hour at 325F. Cool in pan for 15 mins before removing.
I also sprinkle a little powder sugar or some of my lemon sugar over the top for a look of a kiss of frost.
Now the best part! ENJOY! You may not want to share this fruit cake!
Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.
2/3 cup sugar
1/2 cup corn starch
1/3 tsp salt
2 cups whole milk scalded
2 tbsp real butter
1 tsp real vanilla
1/2 cup dark baking cocoa powder
1 baked pie shell
2 egg whites beaten stiff
1/4 cup sugar
2 drops real vanilla
Blend sugar, corn starch & salt.
Heat milk stirring in cocoa, heat until scalded.
Slowly stir in sugar mix to milk.
Using a double boiler cook and stir over boiling water until mixture thickens.
Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
Stir and cook another 2 minutes.
Remove from fire.
Add butter & vanilla.
Fold into custard evenly.
Pour into baked pie shell.
Cover with meringue & a sprinkle of cocoa powder.
Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
You can also top with whipped cream if you prefer.
Nothing says home like an old fashioned cobbler. They are quick to make and are eaten even faster! The perfect dessert for a gathering or family. Served with a scoop of vanilla ice cream while still warm and you will melt!
4 cups of mixed berries. I enjoy Raspberries, blueberries and black berries. However, you can mix this up as you like.
1 cup of raw honey
1/2 cup of sugar
2 tablespoons of corn starch
In a very large bowl, mix your berries (with your hands) with the sugar and the corn starch.
Once the berries are well coated, add in your honey. Using a large wooden spoon, fold the berries so the honey coats well.
Pour into a large casserole pan.
Pie Crust Top:
This is a very basic pie crust, and my husband says he prefers a “drop crust” which to me is not a cobbler, but to each his own. A drop crust is like sweet drop dumplings, which I am not going to cover here.
1 1/4 cups of lard
3 cups of flour
1 tbsp of sugar
a pinch of salt
1 to 2 tbsp of water
In a large bowl add your flower, sugar and salt.
Add in your lard and “cut” into the flour mixture (I use two butter knives to cut) until there are “marble sized” balls.
Finish mixing with your hands, adding in the water if need be. You do not want your dough too dry or too wet.
Using parchment paper, sprinkle some flour on the bottom parchment paper add the ball of dough, a dusting of flour on the top and the top parchment paper.
Use a rolling pen to to roll until thin and wide and long enough to cover your casserole dish corner to corner on the inside (not over the edges).
Add the dough to the top of your fruit.
Cut slits or designs into the top of your crust so the juices can nicely escape and not cause an overflow on the edges.
Sprinkle the crust with a light dusting of sugar.
Bake at 350 degrees for one hour or until the crust has a pretty golden glow to it.
Serve hot or cold. Warm with vanilla ice cream is my ultimate favorite.