Creamy Banana Pecan Pie
Ingredients:
1 cup all-purpose flour
1 cup finely chopped pecans
½ cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 cup confectioners’ sugar
1 carton (8 oz.) frozen whipped topping, thawed, divided
3 large firm bananas, sliced
1½ cups cold milk
Directions:
- Combine flour, pecans and butter in a small bowl.
- Press onto the bottom, and up the sides of a greased 9-inch pie plate.
- Bake at 350° for 25 minutes.
- Cool completely on a wire rack.
- In a small bowl, beat cream cheese and sugar.
- Fold in 1 cup of whipped topping, spread over crust and arrange bananas on top.
- In another bowl, whisk pudding mix and milk for 2 minutes and immediately pour over bananas.
- Top with remaining whipped topping.
- Refrigerate for at least 3 hours before serving.
Optional: Garnish with additional chopped pecans if desired.
