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Ingredients
crust

  • 2 1/2 cups flour
  • 1 cup shortening
  • 1/4 cup cold water
  • 1 Tbs white vinegar
  • 1 tsp salt
  • 1 large egg

cream cheese layer

8 oz softned cream cheese

1/4 cup sugar

4 oz Cool Whip Topping

 

filling

ripe bananas

1 box vanilla pudding

1 3/4 cups whole milk

3/4 cup heavy cream

 

topping

2 cups Heavy Cream

1/4 cup sugar

1 tsp vanilla

crust

place 1/4 cup of water into the freezer for it to chill.  Sift together flour and salt.  Cut in the shortening.  Combine egg, vinegar and cold water.  pour into flour mixture, mix until combined. split dough into two balls and flatten into discs, cover in plastic wrap and chill for at least 40 minutes. cover counter top with flour and roll out pie dough into an 11″ circle.  gently place pie dough into a 10″ pie pan.  fold excess dough that is hanging off edges up and pinch to create a ridge for the pie crust.  poke holes into the dough with a fork.  bake at 425 until golden about 10-12 minutes.

cream cheese layer

beat cream cheese and sugar until smooth, add cool whip and spread evenly over cooled crust.

Beat pudding powder, whole milk and cream for 2 minutes. Slice bananas into 1/4 inch slices and arrange in a single layer on top of cream cheese layer. spoon a thing layer of pudding on top of bananas, arrange another single layer of bananas on top and repeat until pie is filled.

whip up the ingredients for the topping until cream peaks.  top and enjoy