Recipe: Summer Banana Pie (with baked graham cracker and nut crust)

SUMMER BANANA PIE

FOR THE CRUST:
1 pkg. (20 oz.) crushed graham crackers
1/3 cup sugar
1/3 cup butter or margarine
1/3 cup chopped nuts
FOR THE FILLING:
2 bananas, sliced
1 1/2 cups evaporated milk
1 1/2 cups sour cream
1 large (6 oz.) pkg. instant vanilla pudding
1/2 pint whipping cream, whipped

TO PREPARE THE CRUST:
Mix crackers and sugar until thoroughly blended. Melt butter and add to crumb mixture. Mix well and add nuts. Reserve 1/3 of the mixture and press remaining mixture in bottom of a baking pan.

Bake at 350 degrees for 7 minutes. Cool before filling.

FOR THE FILLING:
Place the banana slices in a layer in the cooled crust. Combine evaporated milk, sour cream, and pudding mix. Pour over banana layer. Fold whipped cream into the pudding mixture.

Hi Linda,

This isn't exactly the recipe you requested, but maybe you can experiment with prebaking the graham cracker crust mixture on a baking sheet before putting in the pie pan. I'm not sure if it will hold together for pressing into the pan - maybe work with the crumb mixture while it's still warm? Or maybe Grandy toasted just the graham cracker crumbs and nuts on a baking sheet first, cooled the mixture, then added the butter and sugar and pressed it into a pie pan and baked it. Please share the original recipe if you find it!

Happy Baking,

Betsy