American Pie Council

Stuffed Banana Bread Cream Pie

2012 Amateur Cream

1 1/2 cups all-purpose flour
1/4 cup crushed vanilla wafers
3/4 cup Crisco Shortening
6 to 7 Tbsp ice cold water
Combine flour and crushed vanilla wafers. Cut in shortening until crumbly. Add cold water 1 tablespoon at a time until dough ball forms. Flatten and roll to fit 9-inch pie plate. With fork, prick bottom and sides. Bake in 400 °F oven for 12-15 minutes or until golden brown. Cool.

Banana Bread Layer
4 Tbsp margarine
1/4 cup applesauce
2 eggs
2 Tbsp milk
3/4 cup packed light brown sugar
1 cup mashed bananas
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Beat margarine, applesauce, eggs, milk and brown sugar in large bowl until smooth. Add bananas, blending at medium speed 1 to 2 minutes. Sift together flour, baking powder, baking soda and salt. Mix into batter. Pour 1 cup into each of two 8-inch greased and floured glass pie plates. (use any remaining dough for muffins). Bake at 350 °F for 15-20 minutes or until lightly browned. Remove from oven. Let stand 10 minutes. Remove from pans. Place on wire racks to cool.

1 large box instant vanilla pudding
2 1/2 cups whole milk
1 pkg cream cheese, softened (8 oz)
1 tsp vanilla paste
2 1/2 cups whipping cream, whipped, and divided
3 bananas, chopped
3/4 cup chopped candied pecans, divided
1 banana, sliced for garnish
1/4 cup caramel ice cream topping
Beat instant pudding, milk, cream cheese and vanilla together until smooth. Fold in half of whipped cream. Spread one third of mixture into pre-baked crust. Top with one layer of cooled banana bread. Add chopped bananas, and 1/2 cup candied pecans to another third of pudding mix. Spoon on top of banana bread. Add second layer of banana bread and top with remaining pudding mix. Garnish with remaining whipped cream, sliced bananas and remaining candied pecans. Drizzle with caramel topping. Serves 10