Banana Cream Pie
- 55 g Tree Top Banana Flake Powder
- 1 pkg. Jello Instant Vanilla Pudding
- 144 g ripe bananas (2)
- 380 g evaporated skim milk
- 107 g skim milk
- 123 g half & half
- 7.50 g vanilla
- 237 g water
- 5 Graham crackers, chopped to fine crumbs
- 76 g butter
In a small bowl, blend banana flakes and water until smooth; set aside.
Combine evaporated milk, skim milk and half & half in a bowl, sprinkle with the Jello. Mix thoroughly until dissolved completely. Add the banana flakes and vanilla. Chill the filling for about an hour in the refrigerator until thick and creamy.
Spray bottom and sides of a 9-inch pie pan with non-stick cooking spray; combine graham crackers and melted butter. Spread mixture evenly in pie pan; press down firmly.
Peel bananas and slice thinly. Arrange evenly over the pie crust. Pour in the filling and chill pie until ready to serve.