Banana Cream Pie With Walnut Pecan Crust

My Aunt Linda makes two things that one could seriously obsess about. Cheese Ball and Banana Cream Pie. They are both sinfully delicious (but the cheese ball is for another day). I changed her pie filling, however, the nut crust is not to be messed with!

For the Crust:

1/2 c. butter
1/2 c. brown sugar
3/4 c. flour
1/4 c. chopped walnuts
1/4 c. chopped pecans

In a medium sauce pan melt butter over medium heat. Add brown sugar and stir until dissolved. Add flour and nuts and stir constantly until mixture becomes crumbly. Remove promptly from heat. Pour mixture into a 9 inch pie pan and press to cover bottom and sides. You will be able to see a little butter pooling on the crust. Cool in the refrigerator.

For the Filling:

2 ripe bananas - sliced into 1/4 inch rounds
1 4oz box cooked pudding
3 oz cream cheese
1 T. sugar

Cook pudding according to package directions and let cool. You can substitute instant pudding but in my opinion cooked pudding is so much better and takes very little time.

Add cream cheese to the bowl of a stand mixer and cream with sugar until smooth. Add in cooled pudding and mix until smooth.

Layer sliced bananas in the bottom of the pie crust. Pour pudding mixture over the top. Place in refrigerator.

For the Whipped Cream:

1 c. heavy cream
3 T. sugar
1 t. vanilla extract

In a stand mixer fitted with whisk attachment add cream, sugar and vanilla. Whip until stiff peaks form.

Using a spatula or spreading knife carefully top pudding mixture with whipped cream. Refrigerate until firm, about 2 hours. Serve with a few sprinkles of pecans.