BANANA CREAM PIE

Remove from the heat and whisk in the vanilla and butter. Cool for 15 minutes whisking several times so a skin does not form. Pour the pudding into the crust over the bananas. Cover with plastic wrap and refrigerate for at least 4 hours.
Chill bowl and beaters in the freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl. Beat on low until the mixture starts to increase in volume. Turn to medium-high and beat until stiff peaks form. Spread or pipe over chilled pie. Garnish with banana slices and reserved graham cracker crumbs.
Notes
Are you always in a hurry? Pick up a pre-baked graham cracker crust.
This pie is also delicious with a traditional pastry crust. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making stabilized whipped cream.
Store the dessert up until serving and all leftovers covered in the fridge for up to 3 days.
Nutrition
Calories: 565kcal | Carbohydrates: 52g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 274mg | Potassium: 277mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 1mg