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Banana Cream Pie Recipe

This classic pie never fails to impress. With only six ingredients, it’s simple to put together, too!—Nancy Eggleston, Prudenville, Michigan

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Banana Cream Pie Recipe

Prep: 25 min. + chilling

Yield: 6-8 Servings

25 25

Ingredients

1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 pastry shell (9 inches), baked
3 medium firm bananas, cut into 1/2-inch slices
1 carton (8 ounces) frozen whipped topping, thawed

Directions

In a large bowl, beat the milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers.
Arrange the remaining bananas on top; cover with whipped topping. Chill for at least 2 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 360 calories, 18 g fat (12 g saturated fat), 28 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Banana Cream Pie in Country Woman May/June 1994, p35