Receta Banana Pecan Cream Pie
My children only have 6 days of school left.
Yes. 6 days.
Some people may think I'm crazy for saying this,
but I'm actually happy that summer is coming up.
I'm sure around this time next month I may be eating those
words, however, as it stands now, I am
super excited at the idea of getting to spend some
quality time with the both of them.
No homework to do. No rushing out the door in the mornings.
No fighting the traffic.
Just us and our dog.
We do have the whole month of June booked with
summer fun and travel, however, I'm looking forward to it
all!
My daughter is old enough to learn how to make certain
recipes on her own, so I'm planning on showing her how to make
this one over the summer.
This is one that I learned how to make through my mom
many years ago. It is very similar to this recipe, except
in pie form.
The graham cracker crust and the pecans on top are what
makes this pie sparkle.
I do my baking on Sundays so Husband Man can take
my creations to work and feed his co-workers/Airmen…and
well…he did not want to bring this pie to work last weekend.
At all.
Yes…I'm telling y'all…it's that good!
Try it and see for yourselves ;)
Banana Pecan Cream Pie
- (makes one 6 inch pie)
- Ingredients:
- 2-3 medium bananas, sliced
- 1 (6 oz.) graham cracker pie crust
- 1 (4 serving) package of Jello Instant Banana Cream pudding
- 2 cups milk
- 1 and 1/4 cups of Cool Whip
- 1 cup of chopped or whole pecans/pieces
Directions:
1. Layer the sliced bananas on the bottom of the graham cracker crust.
2. In a medium bowl, mix the banana cream pudding and the milk. Stir in 1/4 cup of the Cool Whip. Mix until everything is well combined.
3. Pour the pudding mixture over the sliced bananas. Refrigerate for 15 minutes.
4. Spread the rest of the Cool Whip on top of the set the pudding.
5. Place the chopped pecans/pieces on the top.
6. Refrigerate until ready to serve.
Recipe Source: My mama ;)