Cookbook:Banana Cream-Crunch Pie
| Banana Cream-Crunch Pie | |
|---|---|
| Category | Pie recipes |
| Servings | 6–8 servings |
| Time | 2 hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southern cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert
Ingredients
[edit | edit source]- 1 package (3.4 oz) banana cream-flavored pudding mix
- 1 cup milk
- 5 tablespoons coffee liqueur (optional), divided
- 1 container (8 oz) frozen whipped topping
- 2 bananas, sliced
- 1 ea. 6 oz chocolate graham cracker pie crust
- 3 ea. 1.4 oz toffee candy bars, chopped
Procedure
[edit | edit source]- Combine pudding mix, milk, and 4 tablespoons liqueur in a medium bowl.
- Stir with wire whisk until smooth.
- Gently fold 1 cup whipped topping into pudding mix.
- Toss banana slices with remaining 1 tablespoon liqueur and arrange in crust.
- Sprinkle with half of chopped candy.
- Spoon pudding mixture over chopped candy.
- Cover and chill 1½ hours until set.
- Spoon remaining whipped topping on top of pie just before serving.
- Sprinkle with remaining chopped candy.