I'm pretty sure that you aren't supposed to make cream pies when it's 100 degrees outside...I'm pretty sure that could probably get you in big trouble in some parts of the world.
But when you catch a summer cold, are stuck inside in the air conditioning with a sore throat and a fever and really need to update your blog, that's exactly what you do. You make a cream pie. You also dip extra bananas into the filling and eat them like a fruity-creamy fun dip, but seriously, who wouldn't do that? Half a leftover banana and extra filling? That's a no-brainer dip situation right there.
Ok, I'm sick you guys. Cut me some slack.
To be honest, I just had tons of bananas sitting around that needed to be used, and I got a really cute jug of heavy cream from my CSA delivery this morning. So it was really just the banana-cream-pie-gods speaking to me, I think.
Apparently the banana-cream-pie-gods didn't realize how hot my kitchen was today.
Since I cheated and used instant pudding in the recipe, I didn't even have to turn on my stovetop, and the crust only bakes for about 8 minutes, so this actually isn't a bad dessert for summertime. I'm just being dramatic because I'm sick and that's what I do when I'm sick.
Ok, you get the point. Poor me. Pie, Erin. They want to hear about pie.
So, a few things about this pie - one, you can totally buy a store-bought graham cracker crust, but trust me when I say that you'll like a homemade one better. It's buttery, crumbly, sweet and perrrrrrfect for this pie. Plus, it just takes a few minutes. If you don't have a food processor, you can even make it all by hand.
Secondly, the filling for this pie is WAY easier than it sounds. If you have a stand mixer, just use that. Otherwise grab your handheld mixer and it's just a matter of whipping your cream and then beating everything else together. Then you fold the cream into the pudding mixture and voila! Cream pie, baby!
Don't know how to fold ingredients? Watch this video from Better Homes and Gardens.
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♥erin
Vanilla Coconut Banana Cream Pie