No Bake Banana Cream Pie

I am a firm believer of not turning my oven on during the summer unless it happens to be unseasonable cool for the day. If we had air conditioning it "might" be another story, but I still doubt I'd turn it on! So in order to still make delicious foods I look for no bake options. My daughter, who has loved banana's ever since she first time she had them, has suddenly refused to eat them, which means I had some really ripe ones I needed to get used up. I always keep vanilla pudding/pie mix on hand so it was a no brainer as to what to make. My only issue was the pie crust. Sure I could have turned the oven on for a bit to cook the crust but it was already 75 degrees in the house and turning the oven on just seemed like a very bad idea. So I started looking for some no bake pie crusts and actually found a few. I had never made a graham cracker crust that didn't need to be baked but it makes sense. You can do the same with chocolate and vanilla wafer cookies and even pretzels! Of course they work best for fridge/freezer pies, which again, makes it great for this recipe!

What You Need:

1 1/4 c graham cracker crumbs
1/4 c sugar
6 tbs melted butter
2 pkg vanilla pudding/pie mix
milk called for by the pudding/pie mix
4 very ripe bananas

What To Do:

In a small bowl, combine the graham cracker crumbs with the sugar and melted butter. Stir until it is well moistened and press into the bottom and up the sides of a 9 inch pie plate. Place in the freezer for one hour before filling.
In the meantime, mix the pudding mix with the milk, following the directions on the package. Cover with a piece of plastic wrap, pressing the wrap down so that it touches the top of the pudding. This prevents the pudding from forming a skin. Place in the fridge until set.
When the pie crust is chilled, mush two very ripe bananas and spread them on the bottom of the crust. Smush the other two bananas and stir them into the pudding. Fill the pie shell with the pudding mix. Garnish with whipped cream or grate some chocolate on top. Make sure to keep it in the fridge.