Banana Cream Pie

Banana Cream Pie
Anna Williams
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Serves 8


refrigerated piecrust (such as Pillsbury)
2 to 3
ripe bananas, sliced into 1/4-inch rounds
Vanilla Pudding
heavy (or whipping) cream, whipped to a soft peak
chocolate shavings for garnish


  1. Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes.
  2. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at 400° F. Remove the foil and pie weights and bake an additional 10 minutes or until golden. Let stand until cool.
  3. Line the bottom of the pie shell with the bananas. Spoon the pudding over the bananas and smooth to cover. Spread a layer of the whipped cream on top, and garnish with the chocolate shavings. Serve immediately or refrigerate for up to 2 hours before serving (longer than that and the crust will become too soggy).


Sara Quessenberry
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 56 %
  • Calcium 87 mg
  • Carbohydrate 30 g
  • Cholesterol 47 mg
  • Fat 18 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 4 mg
  • Sat Fat 9 g
  • Sodium 223 mg
What does this mean? See Nutrition 101.

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