wilkes

Here's one like the ones served at Bob Evans (just a little tweaking)

1 large and 1 small box instant Jello Banana pudding
2 tsp vanilla
1 prepared cookie crust pie crust
Rich's Whip (can substitute with Cool Whip) or even whipped cream; however better with Cool Whip. Add 2 tsp vanilla flavoring and whip lightly.
2 bananas


Directions:
Mix Jello Pudding (with whole milk) according to directions on package

Place in refrigerator to recool after whipping the pudding.
Put in chilled, prepared pie crust. The center should be about 1 inch higher than the top edge of crust.

Peel and slice bananas about 1/2" thick and, starting at top, lay bananas concentrically from the top to 1 inch away from inner edge of crust. Use a pastry bag or a 1 quart ziploc bag with the lower corner cut off (a cut of about 1/2 inches will be okay. Pipe topping around edge of pie so as to cover the outer edge of the pie filling about 1-1/2 inches.Put 6 puffs of topping on center top of pie. This is handy as a marker for cutting. (I like to place a ring of bana wafers inserted vertically, tilted to the right, and about 1 inch apart around the edge of the pie.

Pie looks good, tastes better.

This pie did retail at 12.99 + tax, each at Bob Evans about 4 years ago. Dogged if I will pay that for a pie that only costs about 3.50 retail to make.

If you don't plan to use all of this pie at one serving then you will want to leave the bananas off until ready to serve a piece. At that time you should slice a banana over the piece of pie.

Banana Cream Pie
1 Fully baked 9" pie shell
filling
1/4 c Cornstarch
pinch Salt
1 cup Heavy cream
1 cup Milk
3 Egg yolks; lightly beaten
3 tbs Unsalted butter; softened
2 Bananas; firm and ripe
1/4 cup Banana liqueur

WHIPPED CREAM TOPPING
1 1/2 cup Heavy cream
2 tbs Powdered sugar
1 tbs Banana liqueur

Pie:
Whisk cornstarch, sugar and salt. Slowly beat in
cream, then milk in a thin steady stream. Whisk in
the egg yolks, one at a time.
Transfer to a saucepan and cook over moderate heat
whisking constantly and gently, until mixture
comes to a full rolling boil. Reduce heat and
simmer, stirring occasionally, two minutes.
Immediately pour into a bowl. Beat in the butter,
a tablespoon at a time, stirring to melt before
adding the next. Cover surface directly with
plastic wrap and let cool until lukewarm, about an
hour.
Slice the bananas on the diagonal into 1 inch
pieces. Layer evenly in pie shell. Stir liqueur
into custard and pour over bananas, covering
completely. Refrigerate pie for 20 minutes.

Topping:
In a cold bowl, with cold beaters, beat the cream
until it forms soft peaks. Slowly beat in sugar,
then liqueur and beat until stiff peaks form.
Spread over filling. Chill pie at least an hour
before serving.

My husband mentioned wanting one the other day, I have never made it before. He said that it does not have pieces of bananas in it...

Anyone have a recipe?