Cocoa Puffs Banana Cream Pie Recipes

COCOA PUFFS AND BANANA PIE

Steps:

• Butter a deep-dish 9-inch pie plate. Pulse cookies and 3 1/2 cups cereal in a food processor until finely crushed, 8 to 10 times. Add melted butter and process until combined, 30 seconds. Firmly press mixture into prepared pie plate. Freeze 30 minutes.
• Whisk together cornstarch and 1/2 cup sugar in a medium saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened, 6 to 8 minutes. Continue cooking, whisking constantly, 1 minute. Remove from heat. Whisk in chocolate until smooth. Whisk in vanilla and salt.
• Arrange banana slices in chilled crust. Top with warm filling. Cover with plastic wrap, pressing it directly on the surface of the pudding; chill at least 8 hours and up to 24 hours.
• Beat cream and remaining 1 tablespoon sugar on medium-high speed with an electric mixer until soft peaks form, 1 to 2 minutes. Top pie with whipped cream. Garnish with remaining 1/2 cup Cocoa Puffs.

COCOA PUFFS® BANANA CREAM PIE

Steps:

• Heat oven to 350°F.
• In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping.
• Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.

COCOA PUFFS BANANA CREAM PIE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. In food processor or blender, place the 2 1/2 cups cereal. Cover; process until cereal is finely crushed. With processor running, pour melted butter into bowl through feed tube; process until just combined. Lightly press crumb mixture in bottom and up side of ungreased 9-inch glass pie plate. Bake 8 minutes; cool completely on cooling rack, about 20 minutes. Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk 2 minutes. Fold in whipped topping. Arrange banana slices evenly in bottom of crust; top with pudding mixture. Cover; refrigerate at least 4 hours. Serve with toppings. Cover and refrigerate any remaining pie.