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Buttery Keebler® 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
What you need
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. Jello Banana Cream pudding mixes
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
Let's get making
1.
Place sliced bananas across the bottom of the Keebler® Ready Crust® Graham Cracker Pie Crust.
2.
Prepare the banana cream pudding pie filling:
-
In mixing bowl, vigorously whisk Jello Banana Cream pudding mix and cold milk together.
-
Pour banana pudding filling over bananas and smooth in an even, flat layer.
-
Let sit 5 minutes.
3.
Place 4 Keebler® Vienna Fingers® cookies around the center of the pie from end-out with ends facing out, in a spoke fashion. Spoon half of remaining whipped topping in the middle of the spoke and , place 4 cookies on top in alternating spoke fashion in between where the lower layer of cookies lie., then top Top this layer with remaining half of whipped topping; slightly flatten the top.
4.
Sprinkle 5 slices of banana with raw sugar in an even and thin coating, and brulée with a culinary torch until a caramelized crust has formed. Once cooled off, place bruléed banana slices on top of whipped topping.
5.
Sprinkle crumbled Keebler® Vienna Fingers® cookies on top of the pie.
Graham Cracker Pie Crust
Vienna Fingers®
