Pie, Coffee, and the Morning After
I love a good slice of pie almost as much as I enjoy making one. I love rolling out the crust, whipping up homemade whipped cream, and filling my kitchen with the warm, sweet fragrance of a pie baking in the oven.
Earlier this month, feeling like it was the perfect kind of day for pie, I decided to make a banana cream pie. When I told Mr. C what I was making, he suggested throwing in some summer strawberries.
Genius!
It was absolutely delicious—and perfect for a summer evening.
And you know what makes it even better? Taking a fork to it the next morning. With coffee. After it has had time to sit and the crust has soaked up all that sweet custard.
Mmmm.
I think I need to go make it again!
Recipe from Bubba Pie
No Bake Banana Cream Pie
INGREDIENTS
Whipping Cream
2 c. heavy whipping cream
4 T. powdered sugar
1 tsp. vanilla extract
Pie
1 cup cold 2% milk
1/2 teaspoon vanilla extract
1 package (3.4 ounces) instant vanilla pudding mix
1 graham cracker crust (9 inches)
2 medium firm bananas, sliced (add ½ - 1 cup of sliced strawberries if desired)
Additional banana slices, optional
Instructions:
Pour heavy whipping cream, sugar and vanilla into a medium bowl and whisk on high speed until medium to stiff peaks form. Set aside.
In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups of your whipping cream.
Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping and garnish with additional banana slices if desired. Refrigerate until serving.