My father-in-law has a bigger sweet tooth than I do. It really is amazing. He loves anything sweet for breakfast and he adores dessert. I try to take something with us anytime we go over to my in-laws home. He loves bananas, so this banana cream pie is a quick dessert to put together when I know we are visiting.
I use a nut crust for the pie, so it is entirely grain free. I like to make the crust the day before and refrigerate it overnight so it is nice and chilled for the filling.
Banana Cream Pie
12 minutes for crust
30 minutes for crust
In a food processor, measure out pecans and sugar. Pulse until nuts are ground and sugar is incorporated.
Add melted butter and pulse until incorporated.
Press into a pie pan that has been sprayed with cooking spray into an even layer that goes up the sides of the pan.
Chill for 30 minutes and then bake in a 350 degree oven for 12 minutes. Cool completely.
Make instant pudding with milk according to package directions. Fold half of the of whipped cream topping into pudding.
In chilled pie crust, spoon half of the pudding mixture into an even layer on the bottom.
Set as many sliced bananas as desired into the pudding mixture, pressing lightly.
Spoon remaining pudding over bananas, lightly sealing bananas.
Top pudding with remaining half of whipped cream. Spread evenly across pie. With the back of a spoon, tap whip cream to form decorative peaks.
Chill until firm. Keep refrigerated until needed.
This Banana Cream Pie recipe is gluten free.