This is the cream cheese brownie pie from the post before this one.
Note: As you see, I made the brownie cheesecake pie. I am not a great chocolate lover, so this was way too much chocolate for me and I did not ever add the hot fudge sauce to the top. I will not make it again, but if you love chocolate, go to it. I would double the cheesecake addition, however. That little bit is over powered by the taste of chocolate.
White Beans with Spinach and sausage
I hear it is national pie week. I have been craving pie, so it must be true. Yesterday I made a very big chicken pot pie and today, not a trace is left.
Nate is in Hawaii, so this pie is in his honor:
Island-style banana cream pie
Nate is in Hawaii, so this pie is in his honor:
Island-style banana cream pie
Ingredients
Crust:
1 Pillsbury refrigerated pie crust, softened as directed on box
Filling:
1/2 cup shredded coconut
1 package, 8 ounces, cream cheese, softened
1/2 cup sour cream
1 1/2 cups cold milk
2 boxes (4 servings size each, vanilla instant pudding and pie filling mix
4 medium bananas, cut 1/4 inch slices
Directions:
Heat oven to 450. Bake pie crust as directed on box. Reduce oven to 350. Cool pie crust completely.
Meanwhile, spread coconut in ungreased shallow pan. Bake uncovered at 350 for 5-7 minutes, stir occasionally until it is golden brown.
In large bowl with electric mixer, beat cream cheese and sour cream on medium speed until smooth and fluffy. Gradually add milk, 1/2 cup at a time, beating until smooth. Add pudding mixes; beat until well blended.
Spread 1/3 of the pudding mix in cooled pie cru7st. Top with half of the sliced bananas. Spread another 1/3 of the pudding mixture over the bananas, covering completely.
Sprinkle with 1/3 of the toasted coconut. Top with remaining bananas. Spread remaining pudding mixture over bananas. Sprinkle with another 1/3 of the toasted coconut.
Top with frozen whipped topping
