Banana Pudding Pie

By mamacasma

Ingredients

• 1 (9-inch) pie crust, unbaked
• 2 (4 serving size) packages of cook and serve banana pudding
• 4 cups Meadow Brook Dairy Milk
• 1 large ripe banana
• 1 cup Meadow Brook Dairy Heavy Whipping Cream
• 1/4 cup powdered sugar
• 1/4 teaspoon banana extract

Preparation

Step 1

Preheat oven to 450 degrees. Place crust in pan and press firmly against bottom and sides. Prick the crust with a fork in several places. Bake for 10 to 12 minutes or until lightly browned and cool to room temperature.

Meanwhile, bring milk to a boil in saucepan. Lower to medium heat and add the banana pudding mix, whisking gently but constantly. Once the mixture thickens, remove from heat and cool for 4 hours or overnight (recommended). Once cool, place sliced bananas in the bottom of the pie crust and pour the pudding over the bananas.

Using a mixer, whisk the heavy cream on high until soft peaks form, about 1 minute. Add powdered sugar and banana extract. Whisk 1 minute, starting on medium speed and then increasing to high, until the whipped cream forms a stiff peak, about 1 minute. Spoon the mixture on top of the pie or put in a piping bag and pipe onto the pie. Garnish with banana slices. Chill until ready to serve.