With the warmer months upon us, I think, chilled desserts are a must.
This is one of my favorite pie recipes. Easy Peasy. A lot of people are afraid of making pie crust from scratch but I have a no fail crust you need to try.
Crust
3 Cups Flour
1 tsp. Salt
1/2 tsp. Baking Powder
Mix together and add:
Little bit less than 1 1/2 cups of shortening
Using a fork or pastry cutter cut the shortening into the flour mixture.
Break an egg into a 1 cup measuring cup. Lightly beat the egg. Add ice water to the egg to make 3/4 cup of liquid and add to flour/shortening mixture. Mix until blended. Don’t overwork the crust. It will make it tough.
Flour your counter and rolling pin. Place half the dough onto the flour and dust the top with flour. Roll dough out to approximately 1/3 inch thick. You will need to continue to add flour underneath and on top of the dough while rolling. Fold the rolled out pie dough in half and place on one side of a pie pan. Unfold and press into pan. Cut the excess off the edge and pinch or fork the edge. Repeat with other half of dough.
Bake at 400 degrees for about 10 minutes until golden brown. Cool.
Filling
Half Gallon of Vanilla Ice Cream
2 Small Packages of Instant Banana Pudding
1 1/2 Cups of Milk
2 Bananas
An hour before starting your pie take your ice cream out of the freezer to soften. Mix pudding and milk together and then mix in ice cream. Slice bananas into the bottom of the crust and spread them out in a thin layer. Spoon ice cream mixture into pie crusts until full. Place in the refrigerator (not the freezer) for two hours.
To serve top with whip cream.
I hope you enjoy this as much as we do.
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