Esta es una exhibición prevé de cómo se va ver la receta de 'Banana Pecan Cream Pie' imprimido.

Receta Banana Pecan Cream Pie
by CookingLib

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

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 ;)