This time I was faced with two birthdays at once. Rich wanted Coconut Cream Pie, while Joanna requested Magnolia Bakery’s famous banana pudding in pie form.

I got the Coconut Cream Pie recipe from Betty Crocker. I found the Magnolia banana pudding recipe on line. The result was delicious but a bit too mushy for a pie.

BANANA PUDDING PIE (from Magnolia Banana Pudding recipe)

1 pre-made graham cracker crust
14 oz can of sweetened condensed milk
1 ½ cups ice cold water
3.4 oz package instant vanilla pudding
3 cups heavy cream
12 oz box Nabisco Nilla Wafers
4 cups sliced ripe bananas

In the bowl of an electric mixer, on medium speed, beat together the condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight.

In a large bowl of an electric mixer, on medium speed, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

Layer the bottom of the pie crust with a ¼ of the sliced bananas. Cover with a thick layer of the pudding. Arrange a layer of whole wafers or wafer crumbs over the pudding. Cover with another layer of sliced bananas.

With the left over ingredients, layer as follows in a large bowl or several small containers:
Layer of wafers
Layer of bananas
Layer of pudding
Layer of wafers
Layer of bananas
Layer of pudding
Top with wafer crumbs

Refrigerate pie and pudding for 4-8 hours before serving