Banana Chocolate Pudding Pie

Nobody here can figure out how Mi Tierra--the new supermarket just a short walk from the office--stays in business given their ridiculously low prices. But we don't argue; rather, we just started buying 10 pound cases of bananas for $1.99, and very quickly our office had consumed thirty pounds of bananas in two days.

Of course, the prices couldn't stay like this. Soon after, the supermarket changed the price to $1.75 per case, and we quickly bought more. By the time we carried in our 40th pound of bananas, we needed to find more ways to utilize the fruit than just straight for breakfast, lunch, and dinner.

Needless to say, our first idea to use them as backscratchers (see picture 1) failed, as did our attempt to rob Potenco (picture 2). But then T3h_Muffinator and I decided to make a banana chocolate pudding pie, and it was a great success.

For the banana mixture, you'll need:

4 Bananas
Honey
Milk
Cinnamon
Substitute and add spices as you wish.

For the pudding, you'll need:

1 Pack of Instant Pudding
Milk

For the rest of the pie, you'll need:
A pie crust (pre-bought for us lazy folks) or one of your own
Graham crackers or Vanilla wafers
Whipped Cream
Another banana

You want the bananas to go from solid, slightly concave fruit to delicious mush. You could throw them in a blender or a food processor and hit a button, or you could do it the more elongated (but satisfying) we-don't-own-a-blender-way.

Needless to say, we don't own a blender. Here's how to mix it all:

Cut the bananas into smaller slices, then cook them in a saucepan until they become mushier. Mush them manually at the same time until the chunks start to disappear and you get a relatively consistent texture. While you are taking out your anger on your bananas, mix in a few squirts of honey (if you don't have a squeeze bottle, a few spoonfuls), a few dashes of cinnamon, and a small quantity of milk. I added in the milk to make the mixture creamier; if you want to substitute this with something else, it might work equally as effectively or even more so.

If your mixture is too runny, you can add a thickener, such as cornstarch, to help coagulate.

Once you have your mush, you can take it off of the heat to cool a little. If it looks something like vomit, you're on the right track.

If you're making instant pudding, follow the directions on the instant pudding package. This should involve milk and stirring/whisking.

If you're making your own pudding from scratch, bravo.

Working quickly (you don't want the pudding to harden), pour about half of your pudding mixture into the pie crust. Spread it evenly.

Scoop your banana mixture into the pie on top of the pudding mixture. Spread evenly.

Finish off the pie by pouring however much pudding is needed on top of the banana mixture to fill the pie.

Eat the unused pudding or feed it to a small child.

Using the not-yet-patented Intern Pie Topping Technique (first developed in collaboration with NASA for Stovetop Apple Pie), we crushed vanilla wafers with a mug and a deep pot. While Mi Tierra may be the greatest supermarket in existence, they fail to sell graham crackers. Luckily, vanilla wafers make an ideal substitute.

Spread the crushed crackers/wafers liberally across the top of the pie. Spread evenly.

Stick it in the refrigerator. Keep it in there as long as you like.

Remove the pie and the whipped cream from the refrigerator. Cut the last banana into thin slices.

Moving your hand back and forth to create a squiggly pattern, trace the edge of the pie with whipped cream. Place banana slices along the whipped cream edge for an aesthetically pleasing pie-tastic finish to your Banana Chocolate Pudding Pie.

Enjoy!