Banana Cream Pie!

Who doesn't love a good old fashioned banana cream pie? It's always been one of my mom's favorites. With a sweet creamy filling, crunchy graham cracker crust, and smooth, airy whipped cream, it's an easy one to love. Especially this recipe, which has a special ingredient added for the slightest tang.

Lots, and LOTS, of whipped cream,

and the cinnamon-y, sweet, crunchy crust,

and thin, sweet banana coins,

and all that pudding-y filling.

Why, yes, i'll have some. Sure.

Banana Cream Pie

Crust

• 14 graham crackers
• 6 tablespoons melted butter
• 1/4 cup sugar
• pinch of salt
• 1/2 teaspoon cinnamon
• 2-4 tablespoons water

Filling

• 1 pint heavy  cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 package (3.4 oz.) vanilla pudding mix
• 1  cup milk
• 1 cup (8 oz.) cream cheese (<-- secret ingredient) 
• 1 can (14 oz.) sweetened condensed milk 
• 1-2 ripe bananas

Preheat oven to 375 degrees. place graham crackers in a gallon sized plastic bag, seal, and crush with a hard flattish object (i use a soap dispenser). in a medium bowl, mix together graham cracker crumbs with the rest of the ingredients, adding more water if necessary. when crumbs stick slightly, press into bottom and sides of a pie pan. bake for 8-10 minutes, let cool completely. to make filling, mix together pudding mix and milk (it should be thick and radio active yellow in color). With an electric mixer, beat cream cheese until really creamy. with the beater(s) still on, add sweetened condensed milk and pudding. transfer to another bowl, and beat heavy cream, sugar, and vanilla extract until thick and creamy (a.k.a. whipped cream). fold half of the whip cream into the pudding mixture. set the rest aside.

slice banana(s) into coins. spread a thin layer of filling on the pie crust, and press slices into filling. dump filling into crust and top with remaining whip cream. enjoy!