Banana Cream Pie

Photo by Anna Williams
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 295 calories
    • Calories 56 calories from fat
    • Fat 18 g
    • Sat Fat 9 g
    • Cholesterol 47 mg
    • Sodium 223 mg
    • Protein 4 mg
    • Carbohydrate 30 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 87 mg


  1. Check 1 refrigerated piecrust (such as Pillsbury)
  2. Check 2 to 3 ripe bananas, sliced into 1/4-inch rounds
  3. Check 2 cups Vanilla Pudding
  4. Check 1 cup heavy (or whipping) cream, whipped to a soft peak
  5. Check 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).