Vanilla Cream Pie {Recipe}
For our Easter dessert I made us this Vanilla Cream Pie that I have been making for many, many
years. It has become one of my family's favorite and it's my go-to dessert during the spring and summer seasons because it's very light and fresh and so easy to make. And I have to share
that since AJ sees me snapping some pictures of food for instagram and the blog, he now
wants me to take a picture of every plate of food I serve him. It's too funny! I actually
do it to please him and it makes him very happy. Those pictures however, don't make it
into instagram or this blog. Maybe I should open his own instagram account.
I am just kidding. He's only four!
Find the recipe below.
Vanilla Cream Pie
For the crust:
1 1/4 cup crushed graham crackers (approx. 16 crackers)
4 Tbsp unsalted butter, melted
3 Tbsp granulated sugar
For the filling:
12 oz homemade whipped cream (or use cool whip, thawed)
8 oz sour cream
1 package (3.4 oz) instant vanilla and pie pudding
2 bananas, thinly sliced
Garnish:
Sliced strawberries
Grated pecans (optional)
1 // Preheat the oven to 350 degrees F.
2 // Lightly grease a 9-inch springform pan.
3 // Combine the crushed crackers, butter, and sugar in a bowl.
Using a pastry cutter or a fork to mix all ingredients.
4 // In the bottom of the pan, press the crust mixture onto the bottom.
5 // Bake the crust for 5 - 8 minutes until it sets.
6 // Cool the crust to room temperature.
7 // While the crust bakes, whisk the whipped cream, sour cream and
instant vanilla pudding in a large bowl until the mixture is smooth.
8 // Spread half the filling mixture on the baked and cooled crust.
9 // Spread sliced bananas evenly over the filling.
10 // Spread remaining filling on top and smooth with a spatula.
11 // Garnish the top with strawberries and grated pecans.
12 // Place in the freezer for up to 10 minutes to set.
13 // Remove from the freezer and place in the refrigerator for at least 30 minutes.
You can refrigerate overnight if you prefer.
*recipe adapted from here