Twelve days of Christmas baking: day two

Before I give you one of my most coveted recipes, I have to take a moment and note that I think today is going to be a good day, and it's only 8:03 in the morning. My peanuts always wake up at 6am on the dot. Sometimes they wake up before six, but I will avoid talking about how I feel about this because it truly is an ungodly hour. Today, for the first time in over a year, we didn't roll out of bed until 7:45. The stars aligned and produced a little miracle for this tired mama. I will be forever grateful. On top of that, I found a babysitter for tonight and will enjoy a delicious dish with my tasty husband. That also almost never happens. See it's going to be a good day.

And a good day for you too since I am about to reveal one of my favorite recipes: Banana Cream Pie.  So make this and eat it slowly because you probably shouldn't make it too often. I just made it for a party on Thursday. I came home with a couple of slivers and have been rationing them to last through the weekend.

(I forgot to take a picture until it was half gone.)

Day Two: Banana Cream Pie

1 baked pie crust

2 cups heaving whipping cream

7 oz. sweet and condensed milk

7 oz. water

1 pkg. INSTANT banana cream pudding

2 bananas

Beat 2 cups of heaving whipping cream until stiff. Add sweet and condensed milk, water and pudding mix. Beat again. Spread half the filling in the pie crust. Slice bananas and place them all over the filling. Spread the rest of the filling on top. I usually place a few slices of banana on top for decoration, but don't do this until you are about to serve the pie or they will turn brown. Enjoy.

My pie crust

1 cup flour

1/2 tsp. salt

1/3 c. plus 1 tbsp. shortening

2 1/2 tbsp. water

Mix flour and salt. Cut in shortening with two knives or a pastry blender. Add water. Mix. I dump all the contents on a clean counter to roll the dough together until it isn't crumbly any more. Put in the fridge for 45 minutes. Roll out. For baked crust, place double foil over the pie and place it in the oven at 425 for 8 minutes covered. Remove the foil and bake for another 6 minutes. Let cool completely before adding filling. 

*My friend Lori gave me this pie recipe. She is an amazing cook and is always trying new things. I know this isn't the most authentic recipe, but I guarantee you'll love it. It's simple and wonderful.