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Creamy Banana Pecan Pie

 Creamy Banana Pecan Pie
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska
6-8 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 1 cup all-purpose flour
  • 1 cup finely 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 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.
Nutritional Facts: 1 serving (1 slice) equals 613 calories,

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Creamy Banana Pecan Pie (continued)

Nutritional Facts: 39 g fat (20 g saturated fat), 67 mg cholesterol, 390 mg sodium, 61 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.