Creamy Banana Moonshine Pie
AS PROMISED – our girl Sharie whipped up this CRAZY DELICOUS pie for Father’s Day with our NEW Sugarlands Banana Pudding Sippin’ Cream. Honestly, this is the most AMAZING THING WE HAVE EVER TASTED! Stop in for a jar today! 🥛🍌🥃🥧
- 5 medium bananas, sliced
- 2 – 8oz cream cheese blocks
- 2 – 3.4oz vanilla puddings packets
- 2 cups 1% milk
- 1 cup Sugarlands Appalachian Banana Pudding Sippin’ Cream
- 4oz pecans, halved
- 1 cup crushed pretzels
- 5 tablespoons butter
- ¼ cup powder sugar
- 1 – 8oz container Cool Whip
Step 1: Filling
Whisk 2 packets of pudding powder with the sippin’ cream and milk. Refrigerate for a half hour. While chilling, whip up 1 block of softened cream cheese and set aside untill pudding is set. Combine whipped cream cheese & set pudding until smooth. Fold in the banana slices. Set filling in the refrigerator until steps 2 & 3 are complete.
Step 2: Crust
Crush pretzels to equal 1 cup. Chop pecans. Measure 1 tablespoon chopped pecans and set aside to be used later for garnish. Melt 5 tablespoons butter and blend in the pretzels and pecans. Add ¼ cup powder sugar, mix well. Press mixture into 9” round pie pan to form your crust. Refrigerate for 30 minutes to allow to firm up.
Step 3: Topping
Whip remaining cream cheese block and fold in Cool Whip until smooth.
Step 4: Assembly
Add pudding mixture to the firm crust. Add Cool Whip mixture on top of pudding. Garnish with remaining pecans.