Ultimate Banana Pudding Pie (10”)

Buttery graham cracker crust filled with sweet banana pudding pie filling and topped with crème-filled Keebler® Vienna Fingers®cookies.

Prep Time: 25 Minutes

Cool/Setting Time: 2 Hours

Total Time: 2 Hours, 25 Minutes

Serves: 10-12

Available Sizes

Ingredients

  1. (1) 10" Keebler® Ready Crust® Graham Cracker Pie Crust
  2. 1 banana, sliced
  3. 5 cups banana cream pudding pie filling (see prep instructions below)
  • (4) 3.5 oz. banana cream pudding mix
  • 5 cups cold milk
  1. 12 Keebler Vienna Fingers
  2. 3 cups whipped topping
  3. 5 bruléed banana slices (use 1¼ Tbsp sugar in the raw to sprinkle)
  4. 3 Tbsp Keebler Vienna Fingers, crumbled

Instructions

  1. In 10" Keebler graham cracker crust, place sliced bananas across the bottom of the crust.
  2. Prepare the Banana Cream Pudding Pie filling:
  • In mixing bowl, vigorously whisk mix and cold milk together.
  • Pour banana pudding filling over bananas and smooth in an even, flat layer.
  • Let sit 5 minutes.
  1. Place a thin layer of whipped topping over top of banana filling.
  2. Place 6 Vienna Fingers cookies around the center of the pie from end-out, in a spoke fashion. Spoon ½ of remaining whipped topping in the middle of the spoke, place 6 cookies on top in alternating spoke fashion in between where the lower layer of cookies lie, then top this layer with remaining half of whipped topping; slightly flatten the top.
  3. Sprinkle 5 slices of banana with raw sugar, in an even and thin coating, and torch with a culinary torch until a caramelized crust has formed. Once cooled off, place bruléed banana slices on top of whipped topping.
  4. Sprinkle crumbled Vienna Fingers cookies on top of the pie.