Recipe - Banana Pie Dessert

To those of you who follow Savings for Sisters regularly enough to have missed last week’s letter, I apologize.  I have been enjoying a long visit from my daughter, Dani, which kept me from doing much of anything last week not centered around two cute and energetic grand babies!

Speaking of babies, my own baby boy, at 17 1/2, is fast approaching that inevitable time of departure to parts unknown, so it's tempting for me to spoil him these days with things he loves to eat, such as his all-time favorite Banana Pie Dessert.

He enjoys this dessert so much that when his thoughtful Sunday School teacher, Jennie Jo Emery, caught wind of it she made it for her whole class one Sunday in December as they concluded their year together.  According to Dylan, the boys were all in Heaven (not to be confused with learning about Heaven) in Sunday School that week, so I thought I'd share how I make this yummy treat with anyone fortunate enough to have such a boy (and all others so inclined!)

Banana Pie Dessert

2 packages Graham Crackers (18 full crackers) finely crushed

6 Tablespoons Butter, melted

1 package (8 oz) Cream Cheese softened to room temperature

½ cup Powdered Sugar

1 (8 oz) tub Cool Whip, thawed

1 ½ cup granulated Sugar

4 large Eggs

6 cups Milk

½ teaspoon Salt

3 teaspoons Vanilla

2 Tablespoons Butter

½ cup plus 1 Tablespoon Cornstarch

4 large Bananas

½ pint Whipping Cream

½ cup Powdered Sugar

Here's what you need:

Instructions for Crust:  Mix Graham Cracker crumbs and 6 Tablespoons melted Butter.  Press into bottom of an extra large (10” x 15”) or two small square (8" x 8") Glass Baking Dishes.  Refrigerate.

Instructions for Cream Cheese Layer:  With electric mixer, beat Cream Cheese and ½ cup Powdered Sugar.  Fold in thawed Cool Whip by hand.  Spread carefully over crust.  Refrigerate.

Instructions for Filling:  In large, heavy bottomed sauce pan, mix 1 ½ cups Granulated Sugar with the Cornstarch.  Slowly whisk in the 6 cups Milk. 

Crack 4 Eggs into small bowl and whisk together.  Set aside.

Heat milk mixture on medium heat, stirring constantly, until it starts to thicken and is almost ready to boil.  Remove from heat and slowly add 1 cup or so of this hot mixture into the eggs while whisking constantly, then stir the egg mixture back into the pan. Place back on heat and bring to a boil stirring constantly so it doesn't scorch or stick.  When it is thickened and bubbly, remove from heat.

Add 3 teaspoons Vanilla and 2 Tablespoons of Butter.  Stir and let cool in fridge until at room temperature, stirring occasionally as it cools.  This should take about ½ hour.

Remove dessert from fridge and slice three large bananas evenly over the top.  Spoon cooled pudding mixture over this.  You will only need to use about 3/4 of the pudding--maybe a bit less.  Put the rest in fridge and use within two or three days.   Return the dessert to fridge, covered with plastic wrap.  

As you can tell, I didn't let my cream cheese sit out and get softened long enough, so I had a bit of trouble spreading the mixture clear to the edges.

When the dessert is fully cold and set, whip the cream, then add the second ½ cup Powdered Sugar along with ½ teaspoon of vanilla.  Spread this over the dessert.

Cut into squares and garnish with remaining banana.  Serves 12 to 15.

NOTE:  For an easier version of this dessert, you can use Jello Instant Vanilla Pudding in lieu of making your own pudding filling.  You will need 2 small boxes mixed with 3 cups milk, and it will fit into a regular sized oblong glass pan instead of using an extra big one or two small ones like my version calls for.  It’s not quite the same, but still good.  If you choose to follow my recipe to make your own vanilla pie filling (which is easy to do), realize that you will only use about ¾ of it, because it makes more than you will need.  Put the remaining portion in the fridge and eat within a few days.