This week’s creation comes from the current issue of Southern Living Magazine. Currently on the shelves, you can probably find it at the local grocery. I don’t know how I’ll get through all the books on my shelves if I keep reading the magazines!!

Anyway, this is BANANA PUDDING PIE. It is featured on the cover and on page 118 inside the magazine. Although the recipe has a couple of distinct steps (crust preparation, pudding preparation, and pie assembly), I didn’t find it too terribly difficult to navigate. In fact, you could easily make the pie crust a day or two a head of time. A word to the wise, if you are planning to eat the pie the same day, you’ll need to be working on it mid to late-morning. After the pie is assembled, it cooks for abou 12 minutes, then cools for an hour, then chills for at least four hours. I found this information at the end and so Mark was VERY disappointed that he didn’t get to eat it last night.

It’s quite tasty. So, if you like banana pudding, this is right up your alley.