“In five Army surveys, Banana Cream Pie rates as a top GI favorite! [Are you surprised?]”
What surprises me is that there have been multiple Army surveys about pie preference. (Presumably, they were interested in more than just pie. Desserts in general, perhaps.)
We decided to make this for a quick-n-easy dessert one weekend, and the kids were quite excited since the recipe was easily within their skill level. All they needed me for was baking the crust (although I also ended up making the pudding after they got bored while slicing bananas).
BANANA CREAM PIE
Cream pie filling (2 to 3 cups)
1 baked (8 or 9-inch pie shell)
2 to 3 ripe bananas*
* Use fully ripe bananas … yellow peel flecked with brown.
For cream pie filling, use a commercial pudding mix and follow package directions, or use your own favorite recipe. Cool filling thoroughly. Cover bottom of pie shell with small amount of cooled filling. Peel and slice bananas. Add alternate layers of ripe banana slices and filling. Top with sweetened whipped cream and additional ripe banana slices, if desired. Makes 1 (8 or 9-inch) pie.
It’s not an impressive recipe, but it’s also not bad. Nice fresh bananas help add something to the vanilla pudding filling, somehow making it taste more like banana pudding. Still, I’d be surprised if this is the banana cream pie recipe that would make a GI giddy — I have tasted made-from-scratch banana pudding, and it blows boxed pudding out of the water. You’d think the United Fruit Company (now Chiquita)
could find a better version to really make their fruit shine. Commercial pudding mix, really?