Easy Banana Cream Pie

Banana Cream Pie

Yield: one 8-inch pie

Ingredients:

• 2 c. heavy cream
• 1 tsp. vanilla
• 1/3 c. powdered sugar
• pinch salt
• 2 pkgs. instant vanilla pudding
• 3 c. cold whole milk
• 1 8-inch graham cracker crust (can be gluten-free)
• 2 ripe bananas, sliced
• caramel syrup, optional

Instructions:

1. In a large mixing bowl beat together the cream, vanilla, powdered sugar, and salt using an electric stand mixer. Whip until stable peaks form, set aside.
2. In a different mixing bowl, beat together the vanilla pudding mix and the whole milk until smooth.
3. Fold in 2/3 of the whipped cream and mix until combined. Set aside the remaining whipped cream.
4. To assemble the pie, start by placing half of the banana slices in the base of the pie crust. Scoop half of the pudding on top of the banana slices. Place the remaining banana slices on top of the pudding (if you want you can save a few banana slices for decorating). Scoop the remaining filling and smooth out the top.
5. Pipe the remaining whipped cream on to the top of the pie. Add drizzles of caramel and decorative banana slices as desired. 
6. Chill for at least four hours before eating. (Do not skip this step, the filling needs time to set).
7. Eat!