When trying to pick this month’s PIE I was stumped. Peaches are coming in to season. It’s hot so we would want a cool pie. No one wants to bake a thing.
I wanted to do a peach pie. Except my friend Catherine makes the BEST PEACH PIE KNOWN TO MANKIND. And peaches aren’t really hitting it just yet. So maybe that will be for next month’s installment.
I asked Jaycee what kind of pie we should make. Her response “Banana Cream Pie”… You probably already guessed it. I looked in all of my go-to recipe books. Nothing. Then I looked in an old favorites recipe book that my mom got me years ago. (wait until you see the recipe for November, it comes from that cookbook) There was a recipe.
I did NOT expect banana cream pie to be that easy. Having made lemon meringue in the past I was sure it would be equally as intense. But it took maybe an hour for us to bake the pie crusts, cool them, make the filling and fill it.
Banana cream pie is perfect on a hot summer day! If you make this, please let me know by tagging me on social media (@thestrawberrynest).
[recipe title="Banana Cream Pie"
servings="8"
preptime="1 hour"
difficulty="easy"
image="https://thestrawberrynest.files.wordpress.com/2020/08/thestrawberrynest.bananacream003.web_.jpg"
description="An easy & cool summer treat everyone will love."]
[recipe-ingredients]
* 1 small package instant vanilla pudding
* 1 cup milk
* 2 cups vanilla ice cream
* 2 bananas
* 1 baked pie shell
* whipped cream
[/recipe-ingredients]
[recipe-directions]
1. Mix pudding with 1 cup milk per instructions.
2. Stir in 2 cups vanilla ice cream and stir until melted.
3. Slice bananas and put all around the baked (and cooled) pie shell.
4. Pour ice cream and pudding mixture on top of bananas.
3. Top with whipped cream and keep refrigerated. Enjoy!
[/recipe-directions]
[recipe-nutrition]
Per Serving: 419 calories; 24 g fat; 45 g carbohydrates;
8 g protein; 137 mg cholesterol; 344 mg sodium.
[/recipe-nutrition][/recipe]