Banana Pudding Cream Pie
8 to 10
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1 1/2 cups vanilla wafer crumbs (about 36 wafers)
1/4 cup sugar
1/3 cup butter, melted
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
4 large egg yolks
1/2 cup water
1 (4 serving size) package vanilla flavor pudding mix (not instant)
1 (8 oz.) container sour cream, at room temperature
2 medium bananas
Heavy cream, whipped
Additional banana slices and vanilla wafers
HEAT oven to 375ºF. Combine wafer crumbs, sugar and butter in medium bowl; press firmly into bottom and up side to rim of 9-inch pie plate.
BAKE 8 to 10 minutes. Cool.
COMBINE sweetened condensed milk, egg yolks, water and pudding mix in heavy saucepan; mix until well blended. Cook and stir over medium heat until thickened and bubbly. Cool 15 minutes. Beat in sour cream.
SLICE 2 bananas. Dip in lemon juice; drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill thoroughly. Top with whipped cream. Garnish with additional banana slices and vanilla wafers.