Thursday, August 20, 2009

BANANA CREAM CHEESE PIE

1 9-inch graham cracker crumbs pie crust
1 pkg (8-oz) cream cheese, softened
1 (14-oz) can sweetened condensed milk
1/3 cup bottled lemon juice concentrate
1 tsp vanilla extract
4 medium bananas

In a large mixing bowl, beat cream cheese until fluffy. Gradually add in the sweetened condensed milk while whipping until smooth. Stir in lemon juice and vanilla. Slice 2 bananas, dip in some lemon juice to avoid discoloration. Drain bananas and line the bottom of the crust with the bananas. Pour the creamed mixture over the bananas. Cover pie and refrigerate at least 3 hours until set. Before serving, slice remaining bananas, dip in lemon juice, then in graham cracker crumbs and use to garnish the top of the pie. Refrigerate any leftovers.

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