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Banana Cream Pie

Banana Cream Pie
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Serves 8| Hands-On Time: | Total Time:



  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).
By March, 2005

Nutritional Information

  • Per Serving
  • Calories 295Calories From Fat 56%
  • Calcium 87mg
  • Carbohydrate 30g
  • Cholesterol 47mg
  • Fat 18g
  • Fiber 1g
  • Iron 0mg
  • Protein 4mg
  • Sat Fat 9g
  • Sodium 223mg
What does this mean? See Nutrition 101 .

Quick Tip

Pie crust
If you'd like to serve the pie out of the dish―as in this photo―use a tart pan with a removable bottom.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.