; Supermarket Serenade: Island Style Banana Cream Pie

Wednesday, October 21, 2009

Island Style Banana Cream Pie


For me the Pillsbury Bake off has always been elusive...I just can't seem to figure out what they're looking for. Sadly I did not make the cut for the 2010 bakeoff however, they are running an alternate contest on their web site called the "Monthly challange" where each month they have a recipe "theme" and consumers can enter recipes for the chance to win $2500. This month's theme was homemade pies.


Well...they picked my pie as a finalist!! I need your votes...I need your friends' votes...I need any kind strangers' votes!! My recipe is for Island Style Banana Cream Pie!




The pie is a luscious banana cream pie laced with toasted coconut and topped with a creamy mango whipped cream....it is divine!


Island Style Banana Cream Pie


Filling

1 package (8 oz) cream cheese, softened

1/2 cup sour cream

1 1/2 cups cold milk

2 boxes (4-serving size each) vanilla instant pudding and pie filling mix

4 medium bananas, cut into 1/4-inch slices

1/2 cup shredded coconut, toasted
Topping:

1 ripe mango, seed removed, peeled and cut up

1 cup frozen whipped topping, thawed


DIRECTIONS

1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl with electric mixer, beat cream cheese and sour cream until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes and beat until well blended.
3. Spread 1/3 of the pudding mixture into bottom of cooled pie crust. Top with half of the banana slices. Spread another 1/3 of the pudding mixture over the bananas covering completely. Sprinkle with 1/3 of the toasted coconut. Top with the remaining banana slices. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.
4. Using the food processor, puree mango. In small bowl, fold together the mango and whipped topping. Spread mango topping over top of pie. Sprinkle with remaining coconut. Refrigerate at least 2 hours to chill. Cover and refrigerate any remaining pie.

4 comments:

Mary said...

This sounds great. I'm heading over to vote for you. Could you include a link for the next folks who come along. Good luck!

Chef E said...

Yes, you have my vote, but first send me a pie...now that you have made me hungry for it...ummm mango cream...yummy! Hope you win...

Veronica said...

Thank you guys!!

The Japanese Redneck said...

I registered and voted for you.

Ramona