Banana Pudding Pie

Ingredients:

For the Crust:

• 2 cups vanilla wafer crumbs (or graham cracker crumbs)
• 5 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Filling:

• 1 (3.4 oz) package instant banana pudding mix
• 1 ¾ cups cold milk
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 3 ripe bananas, sliced

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Vanilla wafer cookies (for garnish)

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Instructions:

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • In a bowl, mix vanilla wafer crumbs, melted butter, and sugar.
   • Press the mixture into a 9-inch pie dish.
   • Bake for 8–10 minutes until golden brown. Let cool completely.
2. Make the Filling:
   • In a bowl, whisk together banana pudding mix and cold milk until thickened.
   • In another bowl, whip 1 cup of heavy cream with powdered sugar and vanilla until stiff peaks form.
   • Gently fold the whipped cream into the pudding mixture.
3. Assemble the Pie:
   • Arrange banana slices over the cooled crust.
   • Spread the pudding mixture evenly over the bananas.
4. Make the Topping:
   • Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form.
   • Spread or pipe the whipped cream over the pie.
5. Chill and Serve:
   • Refrigerate for at least 3 hours (or overnight) to set.
   • Garnish with vanilla wafer cookies and banana slices before serving.