Banana Cream Pie
Serves 8|
Hands-On Time:
30m
|
Total Time:
1hr
10m
Ingredients
- 1 refrigerated piecrust (such as Pillsbury)
- 2 to 3 ripe bananas, sliced into 1/4-inch rounds
- 2 cups Vanilla Pudding
- 1 cup heavy (or whipping) cream, whipped to a soft peak
- chocolate shavings for garnish
Directions
- 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.
- 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.
- 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).
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
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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