First Question: Would your mother love it, if you gave her a White Chocolate Banana Cream Pie for her special day, Mom’s Day?
Wait…Is this even a fair question?
It’s obvious the answer is *Heck Yes!!*
2nd Question: Do you like to make easy desserts, make life a little easier? Again, obvious, *Heck Yes!* Here’s a real simple recipe and it tastes phenomenal! It only takes 20-25 minutes to put it all together.
Love cream pies? You would love this Amish Peanut Butter Cream Pie! It’s one the best ever! If you’re the chocoholic, go for the Dark Chocolate Silk Pie! It’s Delectable and for the lemon lovers, this Luscious Lemon Sour Cream Pie!
The hardest part is waiting for for the pie it to set up…
But don’t fret yet! You don’t have to wait overnight or anything that long, just an hour or so. *Whew* *Sweating bullets!*
Here’s the scoop! The graham cracker crust is thick and buttery, the white chocolate fluff is creamy and delicious, fresh thick slices of bananas and a fresh whipped cream piped rose border makes this dessert look so mouth-watering and stunning.
To make the rose border I bought this set of Russian Tips
Mom will love you for it too! (You can substitute this pie with a different fruit, if you want as well.)
Here’s the recipe for White Chocolate Banana Cream Pie {No-Bake}!
White Chocolate Banana Cream Pie {No-Bake}
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham crackers crushed
- 8 tablespoons unsalted butter melted
- 1/4 cup sugar
White Chocolate Banana Cream Filling
- 2 small boxes instant White Chocolate Pudding
- 2 cups cold milk
- 1 cup whipping cream whipped into whipped cream or 8 oz tub of cool whip
- 2-3 bananas chopped into thick slices
Instructions
- Graham Cracker Crust: (Save out 2 tablespoons for sprinkling after pie is made.)
- In a Pyrex bowl, mix crushed graham crackers with melted butter. Press mixture into the bottom and side of Pyrex pie plate.
White Chocolate Banana Cream Filling
- Place a layer of sliced bananas onto pie crust.
- In a separate Pyrex mixing bowl, mix instant vanilla pudding with 2 cups cold milk (approx 2 minutes). Stir in 1 cup of whipped cream (after whipped) or 1/2 tub of Cool Whip topping.
- Spread pudding mixture on top of banana slices, and spread out to edges.
- With the remainder of the whipping cream, you can sweeten it up by adding 2-3 tablespoons powdered sugar and whip until mixed in.
- Prepare the pastry bag and nozzle.
- Cut the tip of the pastry bag.
- Insert the nozzle in the bag.
- Place the cream in the bag.
- Attach the nozzle to the base, gently lift the nozzle squeezed cream. Recommended height of the flower of 2-3 cm.
- Sprinkle reserved additional crushed graham crackers to the top.
- Chill for 1 hour and keep refrigerated.
How do you keep your banana’s from turning brown? If I see that in a banana dessert, I don’t eat it. I know…probably one of the
weird one. Lol
If I’m using fresh bananas in a dessert, if they are on top of the dessert, I usually don’t add them until I’m ready to serve. You can soak them in lemon, pineapple or grapefruit juice. And you can wrap the stem with saran wrap. This technique prevents the gas from escaping and slows down the ripening process for a bit. Hope these tips help Joanne! ๐