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
- 3 bananas
- 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.
Serve and enjoy!
Until Next Time,
Mrs. Kay Rice
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
- 3 eggs
- 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.
Until next time,
Mrs. Kay Lynn Rice
This is a great simple pie to make. You do need at least 4 hours to chill.
- 1 can of crushed pineapple (drained)
- 1 cup of grated coconut shreds
- 1 cup of whipped topping
- 1 8 ounce package of softened cream cheese
- 1 pkg instant lemon pudding mix
- 1 Graham cracker crust
- Make sure you cream cheese is very soft.
- Using a mixer on low, fold in your pudding mix
- When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
- Fold in, by hand, the coconut shreds.
- Fold in the whipped topping by hand.
- Keep folding until well mixed.
- Pour into Graham cracker crust.
- Sprinkle remaining drained pineapple on top.
- Chill for a minimum of 4 hours. Overnight is best.
Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!
Until next time,
Mrs. Kay Lynn Rice 🍍
This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.
- 1/2 cup of real lime juice
- 1 14 ounce can of sweetened condensed milk
- 4 ounces cream cheese softened
- 2 cups of whipped topping
- 1 baked pastry pie shell
- 3 drops of natural food coloring
- Thin slice lime and extra whipped topping if you like.
- Beat lime juice and condensed milk until well mixed.
- Fold in softened cream cheese. Fold until no lumps
- Fold in 2 cups whipped topping until no lumps.
- Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
- Pour into baked pastry pie shell.
- Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
- Refrigerate until serving.
Until next time,
Mrs. Kay L. Rice