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From Spindletop Cooks Cookbook: Spindletop Banana Cream Pie

Posted March 22, 2021

Spindletop Banana Cream Pie

3-4 bananas
1 box instant vanilla pudding mix
1 cup sour cream
1 cup milk
1 cup whipping cream
2 teaspoons vanilla
1 baked pie shell

Place 2 sliced bananas on bottom of baked and cooled pie shell. Mix pudding, sour cream and milk in mixing bowl and beat with mixer till cream and smooth. Place mixture in pie shell and slice remaining bananas on top. Beat whipping cream and vanilla till stiff and place on top of pie. While mixing, add powder sugar to whipping cream, if you’d like it sweeter. Refrigerate for 3 to 4 hours or overnight. Serves 8.