Mile High Banana Cream Pie Recipes

Steps:

• 1. Preheat your oven 425 degrees. Lay your dough, after it has been rolled out, into a deep 9 inch pie plate. Make sure to use a fork and prick the pie all over so it doesn't puff out on you. Bake for 15 minutes at 425 and then reduce heat to 375 and bake another 10-15 minutes. Remove from oven and let cool completely
• 2. in a stand mixer or in a bowl and using an electric mixer (or whisk if you are that motivated) beat your COLD heavy cream until it is whipped but not all the way to whipped cream. Add in both packages of instant pudding and whip until it is stiff. Add in milk and flavoring if you choose to use it. You could also add a drop or 2 of yellow food coloring if you felt so inclined. Whip just a few seconds longer until combined. Use a rubber spatula and clean off the sides of the bowl, give it a few folds and put aside
• 3. slice your bananas and add them to the bottom of your pie crust. I used 1 but you might want to use 2 or 3 if you really love bananas! Spoon your banana cream on top and spread evenly or mount up a bit higher in the middle
• 4. Now for the topping
• 5. Whip cream until almost whipped. Add in sugar and vanilla and continue whipping until it is whipped cream! I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie
• 6. Refrigerate for at least 2 hours

Steps:

• In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
• Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
• In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

Steps:

• Preheat your oven to 350 degrees F.
• In a dry pan over medium heat, put your chopped walnuts and toast them. Stir them often for about 5 minutes or when they start to get that lovely toasted smell and get lightish brown around the edges. *Be careful not to burn them*.
• Set your nuts aside to cool in the fridge, and then peel and slice your bananas about 1/4 inch thick.
• In a medium skillet melt your butter over medium heat.
• Add your bananas and saute them for a few minutes.
• Add the brown sugar, cinnamon and amaretto now and gently stir until sugar melts and the sauce thickens a little bit.
• Turn off the heat and stir in a 1/2 cup of your walnuts into the banana mixture. Set this mixture aside to cool a little.
• Take your tube of sugar cookie dough and press it into the bottom and up the sides of a 9 inch pie pan. Make sure you press in all over to an even thickness, just right up to the top edge of the pan.
• Place your pie crust into the pre-heated oven and let it bake about 10 minutes, or until the edges are browned and the middle is a light brown.
• It will puff up as it bakes, but don't worry it will settle back down into a great pie crust shape after it cools.
• Let your crust cool completely ( I used the fridge to help it along a bit).
• In a big mixing bowl beat your 2 packages of softened cream cheese, the dry pudding mix, and the milk together until smooth, with an electric beater on med-high/high.
• Fold in 1/2 of the container of cool whip into this mixture until well combined.
• Take your cooled banana mixture and spread out on the bottom of your cooled pie crust.
• Mound the chocolate cream mixture on top of the bananas in a sort of dome shape.
• Carefully frost the chocolate mound evenly all over with the other 1/2 of your cool whip.
• Sprinkle with the reserved 1/4 cup walnuts and the chocolate chips.
• You can chill your pie a little first or just dig in now, enjoy! (we ate it immediately, couldn't resist, but it's great colder too).