It’s Pi Day again 3.14.
I scrambled my brain thinking about what pie recipe I had that would be a true southern delicacy. I have already shared Grammies Coconut Cream with you, so what else was there?
Ahhh Moon Pies. Ok a cookie and not really a pie, but what if I PUT them in a pie? We will call this my version of the Freezer Pie. Essentially all the mixings of a pie like Mama used to serve guests over coffee, but with out the mess of a fruit pie. Freezer pies became highly popular in the 50′s in the south because of the humidity and heat. They could be made ahead put up and cool to eat while sitting out on a summer night.
Moonpies. Their history here in the south is rich and not left with out its own urban legend. They were the fast food of the fifties. Strange but I can absolutely see it. They are after all out of this world.
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 cups milk
1 (5.1 ounce) box instant vanilla pudding or the Paula Deen Awesome Banana Pudding
6 Original or Double-Decker MoonPies, cut into squares or wedges
6 bananas, sliced
1 (8 ounce) Cool Whip, thawed or whipped cream (I make my own always)
Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. Best way to do this – Kitchen or Hand mixer on low with an open whisk attachment that doesnt “heat” or burden the cream cheese. You want it creamy not beat the hell up.
In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.
Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight.
Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired.