That’s right, you could settle for plain ol’ banana cream pie, or you could amp it up with a double banana cream pie. I choose double! Who wouldn’t? This recipe came together perfectly on a hot summer day. I know we don’t have too many left before it’s fall and we start eating everything pumpkin. So it’s good to get in the fruity fresh pies while you still can.
I’d recently done a strawberry pie, and I had some extra bananas that were starting to look brown so I figured I better use them up quick. The week prior I’d made banana bread so I wasn’t really in the mood for a baked good. I knew right away that a cream pie was the answer. I wouldn’t have to fire up the oven and it will be simple as can be. I’m so happy that I found this recipe because I am now putting it in my recipe box for safe keeping.
Recipe and photo courtesy of My Recipes.
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Quick Tip: Feel free to use a pre-made pie crust to save time.