Creamy Banana Pecan Pie Recipe

5 8 15
Creamy Banana Pecan Pie Recipe
Creamy Banana Pecan Pie Recipe photo by Taste of Home
Publisher Photo

Creamy Banana Pecan Pie Recipe

Read Reviews
5 8 15
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Creamy Banana Pecan Pie in Taste of Home December/January 1998, p67

Nutritional Facts

1 slice: 613 calories, 39g fat (20g saturated fat), 67mg cholesterol, 390mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Creamy Banana Pecan Pie in Taste of Home December/January 1998, p67

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Reviews forCreamy Banana Pecan Pie

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TammyVande User ID: 7561238 20282
Reviewed Apr. 19, 2014

"Great pie! I get rave reviews every time it make it. I didn't have pecans the first time so I used almonds the I grinned down. Loved the almond flavour with the bananas,so I always use almonds now."

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Sarahsjunk User ID: 2783775 43962
Reviewed Jan. 23, 2013

"So yummy!!!"

MY REVIEW
Sprowl User ID: 29186 20281
Reviewed Jan. 3, 2012

"Delicious and easy! I will make it often."

MY REVIEW
colky08 User ID: 1087575 202458
Reviewed Nov. 27, 2011

"My son's favorite dessert"

MY REVIEW
ashleyOHiO User ID: 6057993 78110
Reviewed Jul. 8, 2011

"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!"

MY REVIEW
kern0485 User ID: 4230910 46872
Reviewed Aug. 24, 2010

"Mmmm...this pie is great!! It's quick and easy. Good pie for church socials or a night with the family!"

MY REVIEW
Classicrock User ID: 656532 16090
Reviewed Feb. 11, 2010

"The pie itself was very good, but the crust just didn't pass. -Lori in WI."

MY REVIEW
densminger User ID: 1454651 24688
Reviewed Jul. 21, 2009

"This is also great if you replace the regular pudding with sugar free and the cream cheese with light."

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