Photo from tasty.com
National Banana Cream Pie Day is annually recognized on March 2nd.
Some facts about this pie:
- Banana Cream Pie was ranked the number one dessert among U.S. soldiers in the 1950s.
- The earliest mention of the banana pie was 1880.
- The earliest mention of the banana cream pie comes from the Blue Ribbon Cookbook in 1906.
1 refrigerated pie crust 2 cups milk
3.4 oz banana pudding mix 3 cups unsweetened whipped cream
2 bananas, sliced
- Preheat oven to 450 F (230 C)
- Place pie crust in a 9-inch (23 cm) pie dish. With fork, poke holes all around the bottom of the crust.
- Bake crust in oven for 10-12 minutes.
- In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
- Add two-thirds of the whipped cream to the bowl and fold in until evenly mixed.
- Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
- Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
- Top chilled pie with remaining whipped cream.
- Decorate with left-over banana slices. Slice pie and serve. Serves 8.