See that gorgeous pie up there? Kendrick made that!! And the man cannot scramble an egg, which is why this recipe is so incredible: it is quick, easy, and I swear, you will have to restrain yourself from eating the entire thing in one sitting. I cannot leave Kendrick alone with this for five minutes.

JORDAN’S 100% NOT-FROM-SCRATCH CHOCOLATE-BANANA CREAM PIE

What you need:

1 graham cracker pie crust 

2-3 ripe bananas, sliced into 1/4-inch rounds

2 cups of cook-on-stovetop chocolate pudding, cooked according to package directions (use whole milk and avoid the non-fat pudding for best results)

1 cup whipped cream (Cool Whip works for me, but if you’re a purist you can make it yourself)

Chocolate shavings or mini chocolate chips for garnish

What you do:

1. Line pie crust with banana rounds.

2. Spoon over prepared pudding; place in refrigerator to cool for at least 30 minutes.

3. Spread a layer of whipped cream on top, swirling it artistically a la Kendrick (or just glopping it on; whatever works).

4. Garnish with chocolate (use a vegetable peeler to make curls) or mini chocolate chips.

5. Serve immediately, or keep in refrigerator for a max of 24 hours.

Alternative crust: If you don’t like graham cracker crust, buy a regular frozen pie crust (I like Pepperidge Farm) and prick it with a fork several times. Line dough with foil and fill with uncooked rice. Bake at 400F for 15 minutes. Remove foil and rice; bake another 10 minutes. Let cool.

Tip: If you’re looking for a super-low-fat dessert, try making this using nonfat pudding and sugar-free, fat-free whipped cream. Foodies will cry; you will be happy. And you will eat the entire thing immediately, which defeats the purpose, but…sometimes you just gotta.