Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 (3.4 ounce) packages instant banana cream pudding mix
- 3 1/2 cups cold milk
- 2 (8 ounce) containers frozen whipped topping, thawed
- 4 bananas, sliced
Special Equipment Needed:
- 9-inch pie plate
- medium bowl
- whisk
- spatula
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together graham cracker crumbs, butter, sugar, and flour. Press mixture into the bottom and sides of a 9-inch pie plate.
3. Bake in preheated oven for 8 minutes. Allow to cool.
4. In a medium bowl, whisk together pudding mix and cold milk until thickened.
5. Spread half of the whipped topping over the cooled crust.
6. Arrange banana slices over the whipped topping.
7. Spread remaining whipped topping over the banana slices.
8. Refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 8
Nutritional Information:
Calories: 441 kcal
Carbohydrates: 55 g
Protein: 7 g
Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 40 mg
Sodium: 431 mg
Potassium: 227 mg
Fiber: 2 g
Sugar: 30 g
Vitamin A: 690 IU
Vitamin C: 4.3 mg
Calcium: 121 mg
Iron: 1.4 mg
Substitutions for Ingredients:
- Graham cracker crumbs can be substituted with digestive biscuit crumbs.
- Butter can be substituted with margarine.
- All-purpose flour can be substituted with whole wheat flour.
- Frozen whipped topping can be substituted with fresh whipped cream.
Variations:
- Add 1/2 cup of chopped nuts to the graham cracker crust for a crunchy texture.
- Substitute the banana slices with other fruits such as strawberries, blueberries, or raspberries.
- Add a layer of chocolate or caramel sauce to the pie before adding the banana slices.
Tips and Tricks:
- Make sure to cool the graham cracker crust before adding the pudding and whipped topping.
- To ensure the pie sets properly, make sure to refrigerate for at least 1 hour before serving.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Not applicable.
Presentation Ideas:
- Slice the pie into 8 equal pieces and serve on individual plates.
- Garnish with fresh banana slices, whipped cream, and a sprinkle of cinnamon.
Garnishes:
- Fresh banana slices
- Whipped cream
- Sprinkle of cinnamon
Pairings:
- Ice cream
- Coffee
- Tea
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the pudding mixture is too thick, add a little more cold milk to thin it out.
- If the pudding mixture is too thin, add a little more instant pudding mix.
Food Safety Advice:
- Make sure to store the pie in an airtight container in the refrigerator.
- Consume within 3 days of making the pie.
Food History:
No-bake banana cream pie is a classic American dessert that has been around since the early 1900s. It is believed to have originated in the southern United States and is still a popular dessert today.
Flavor Profiles:
- Sweet
- Creamy
- Fruity
Serving Suggestions:
- Serve with a scoop of ice cream or a dollop of whipped cream.
- Top with a sprinkle of cinnamon or nutmeg.
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