Semi-Homemade by Sheena Banana Cream Pie

The Nutritious Balance banana cream pie is a healthy spin on the best banana cream pie that has ever graced my lips. This recipe was inspired by my Equato-Guinean MEGI mom from four years ago, Mary Johnson that I had during my time studying abroad on Bioko Island, Equatorial Guinea. The original recipe used fresh bananas from Bioko Island, banana cream Jello pudding and a yummy graham cracker crust. The Nutritious Balance banana cream pie replaces just a little bit of banana flavored pudding with Greek yogurt and vanilla extract for some healthy probiotics and protein.

Makes 1 pie. Serves 6.

Ingredients

6 graham cracker sheets (12 squares)

2 ½ tablespoons butter

2 cups Greek yogurt

1 teaspoon vanilla extract

2 packs banana cream flavored pudding (6.8 oz altogether)

4 cups cold milk

3 cups bananas, thinly sliced (about 5 bananas)

Directions

1. Preheat oven to 350oF.

2. Crush graham crackers in a bowl.

3. Melt butter. Add to graham crackers and continue to crush and mix together until it forms crumbles.

4. Press graham cracker crumbles into a 9-inch pie pan.

5. Bake graham cracker crust in oven for 10 minutes.

6. Whip together milk and pudding mix for 2 minutes. Let sit for 5 minutes. Mix should set and form a pudding consistency. (Or follow instructions on package)

7. Add Greek yogurt and 2 ½ cups banana slices to pudding mix. Stir together.

8. When crust is done, let cool.

9. Pour banana pudding into pie crust. Garnish with remaining banana slices.

10. Slice and enjoy!