Impossibly Easy Banana Custard Pie
1 c. mashed ripe bananas- about 2 med
2 tsp lemon juice
1/2 c. orginial Bisquick mix
1/4 c. sugar
1 tbsp butter or margarine, softenend
1/2 tsp vanilla
2 eggs
1 can (14oz) sweetened condensed milk
3/4 c. frozen (thawed) whipped topping
1/4 c. coarsely chopped walnuts-optional
caramel topping
Preheat oven to 350 degrees. Grease a 9 inch glass pie plate with shortening or cooking spray. In a small, mix bananas and lemon juice, set aside. In another medium bowl, stir the next 6 ingredients, until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40-50 minutes or until golden brown and knife inserted into center comes out clean. Cool completely, about one hour. Cover and refrigerate about 2 hrs or until chilled.
Spread Whipped topping on top, and sprinkle chopped walnuts and drizzle caramel topping on top. Or you can just slice the pie and top with topping, instead of spreading the topping on the whole pie.
1 c. mashed ripe bananas- about 2 med
2 tsp lemon juice
1/2 c. orginial Bisquick mix
1/4 c. sugar
1 tbsp butter or margarine, softenend
1/2 tsp vanilla
2 eggs
1 can (14oz) sweetened condensed milk
3/4 c. frozen (thawed) whipped topping
1/4 c. coarsely chopped walnuts-optional
caramel topping
Preheat oven to 350 degrees. Grease a 9 inch glass pie plate with shortening or cooking spray. In a small, mix bananas and lemon juice, set aside. In another medium bowl, stir the next 6 ingredients, until blended. Add banana mixture; stir until blended. Pour into pie plate.
Bake 40-50 minutes or until golden brown and knife inserted into center comes out clean. Cool completely, about one hour. Cover and refrigerate about 2 hrs or until chilled.
Spread Whipped topping on top, and sprinkle chopped walnuts and drizzle caramel topping on top. Or you can just slice the pie and top with topping, instead of spreading the topping on the whole pie.
