Graham Banana Cream Crumble Pie

Serves 6

This is a very easy pie to make and even easier if you decide to use a premade graham pie crust.

It is light and tasty and way better if it stays in the fridge overnight as the flavours get infused wonderfully.

Ingredients for Graham Crust

1 ½ cups graham crumbs

2 tbsp brown sugar

1 tbsp white sugar

½ cup melted butter

Ingredients for Banana Cream

1 cup 2% milk

1 102g vanilla instant pudding mix

1 tsp vanilla extract

1 pack light Cool Whip thawed out

2 firm bananas

Ingredients for Crumble

2 tbsp cup brown sugar

½ tsp cinnamon

1 ½ tbsp melted butter

¼ cup flour

Directions for Crust

1. Preheat oven to 375˚F

2. Combine graham crumbs and sugars together

3. Add butter and use fork to combine ingredients well

4. Pour mixture into a pie pan

5. Using the bottom of a clean flat measuring cup firmly pack the crumbs into the bottom of pan

6. Use fingers to pack crumbs tightly to side of pan

7. Bake for 7 to 10 minutes

8. Fully cool crust before filling

Directions for Crumble

1. Combine sugar and cinnamon in a bowl

2. Pour in melted butter and stir

3. Add flour and stir until evenly combined and will be chunky. Set aside.

Directions for cream and put it all together

1. In a large bowl whisk milk, pudding and vanilla for two minutes. Mixture will be thick

2. Fold in 3 cups of Cool Whip

3. Pour ½ of the mixture into a cooled down pie crust

4. Slice bananas and layer it on top of pudding mixture

5. Pour the rest of the pudding mixture

6. Top with rest of Cool Whip

7. Sprinkle crumble all over the pie

8. Put in fridge for 6 hours or overnight

Yummy banana cream pie

Ingredients for pie

Flatten out graham

Pie crust cooling

Crumble ready for top of pie

Whisk pudding milk & vanilla

Top 1/2 cream with bananas

Sprinkle crumble & refrigerate

DOUBLE YUM