Easy No Bake Banana Cream Pie
You Will Need:
For The Pie Filling
2+ cups Vanilla Wafer Cookies
¼ cup Butter
1 pkg Instant Banana Pudding
1 ½ cups Milk
2 bananas
For The Stabilized Whipped Cream Topping
½ cup Heavy Whipping Cream
1 teaspoon Unflavored Gelatin Powder
2 Tablespoon Sugar
Directions:
Put 2 C vanilla wafers in the food processor (or mash by hand using a ziplock bag and rolling pin, bowl and heavy drinking glass with flat bottom, etc) and process until they are fine crumbs
Add ¼ c melted butter and pulse until mixture starts to stick together
Pour into a pie plate (or other dish) and press against the bottom and sides.
Slice bananas and cover the bottom of the crust. Place in the refrigerator..
Add 1 ½ c cold milk to a dish big enough to mix in 1 pkg instant banana pudding. Once added, whisk, or stir continuously, until pudding granules and completely dissolved.
Pour pudding mixture into vanilla wafer crust and smooth out to the edges. Place back in the fridge.
Prepare stabilized whipped cream by following the directions on the Stabilized Whipped Cream tutorial.
Top pie using whipped cream, vanilla wafers and bananas for additional garnish, if desired.
Place in the refrigerator until ready to serve… ENJOY!
Helpful tips and tricks:
Transfer pudding mixture into pie crust as soon as it is mixed. It will set almost immediately and become lumpy when stirred after it has set.
If you are wanting to pipe tall whipped cream, either make sure you use a deeper dish you can cover, make sure you have a tall top cover that will fit the dish
DO NOT use bananas as a top garnish unless serving almost immediately because the bananas will turn brown. If you need to place them early, make sure to treat the bananas with lemon juice to reduce oxidation and the browning. Simply brush a small amount of lemon juice across the banana slice or spritz using a spray bottle.
You can use regular whipping cream or pre-packaged whipped cream as topping, but the stabilized whipped cream will hold shape MUCH better for 2-3 days.