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
10"
Ingredients
(1) 10" Keebler® Ready Crust® Graham Cracker Pie Crust
1 banana, sliced
5 cups banana cream pudding pie filling (see prep instructions below)
(4) 3.5 oz. banana cream pudding mix
5 cups cold milk
12 Keebler Vienna Fingers
3 cups whipped topping
5 bruléed banana slices (use 1¼ Tbsp sugar in the raw to sprinkle)
3 Tbsp Keebler Vienna Fingers, crumbled
Instructions
In 10" Keebler graham cracker crust, place sliced bananas across the bottom of the crust.
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.
Place a thin layer of whipped topping over top of banana filling.
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.
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.
Sprinkle crumbled Vienna Fingers cookies on top of the pie.