BANANA CREAM PIE

Are you always in a hurry? Pick up a pre-baked graham cracker crust.
This pie is also delicious with a traditional pastry crust. Line the pie crust with aluminum foil and fill it with pie weights, rice, beans, or sugar. Bake for about 15 minutes. Or try a chocolate graham cracker crust.
To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
The whipped cream topping should be made and added right before serving or up to 24 hours in advance if making stabilized whipped cream.
Store the dessert up until serving and all leftovers covered in the fridge for up to 3 days.