Banana Cream-Crunch Pie
Photo: Glen MacLarty from Sydney, Australia., CC BY 2.0
This banana cream pie sits in a chocolate graham cracker crust and gets its crunch from chopped toffee bars, layered under the filling and scattered on top. The sliced bananas are tossed in coffee liqueur, which adds a roasted, slightly bitter note that keeps the pudding from tasting flat. It uses a pudding mix and frozen topping, so there is no stovetop custard, and it needs only a bowl and a whisk.
Instructions
Whisk the pudding mix, milk and 4 tablespoons of the coffee liqueur together in a medium bowl until the mixture is smooth. If you are leaving out the liqueur, the pudding is made the same way with the milk alone.
Gently fold 1 cup of the whipped topping into the pudding so it stays light and does not deflate.
Toss the sliced bananas with the remaining 1 tablespoon of liqueur, then arrange them in the chocolate graham cracker crust.
Scatter half of the chopped toffee bars over the bananas, then spoon the pudding mixture on top and spread it out evenly.
Cover the pie and chill it for 1½ hours, until the filling is set and holds its shape when cut.
Just before serving, spoon the remaining whipped topping over the pie and finish with the rest of the chopped toffee.
Make it personal.
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