Creamy Banana Pecan Pie Recipe
- 1 cup all-purpose flour
- 1 cup finely Diamond of California Chopped Pecans
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed, divided
- 3 large firm bananas, sliced
- 1-1/3 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- Additional Diamond of California Chopped Pecans, optional
- In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.
- In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Creamy Banana Pecan Pie(4)
Sort By :
Delicious and easy! I will make it often.
My son's favorite dessert
Fantastic recipe. This was my first time making a pie and it turned out great! I'll definitely be making this for my family reunion this weekend. Delicious!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Banana Cream Pie Recipes >
- Banana Pie Recipes >
- Cheese Recipes >
- Cream Cheese Recipes >
- Cream Pie Recipes >