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Eggnog Banana Cream Pies

 Eggnog Banana Cream Pies
This pie is a delicious dessert on any occasion and one of our family's favorites. It is one of my Mother's recipes, who was a fabulous baker and cook. —Mary Ann Dell, Phoenixville, Pennsylvania
3 ServingsPrep: 20 min. + chilling


  • 21 reduced-fat vanilla wafers
  • 1 small banana, sliced
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 2 tablespoons plus 1 teaspoon sugar-free instant vanilla pudding mix
  • 4 ounces fat-free cream cheese
  • 1/4 teaspoon rum extract
  • 1/2 cup fat-free whipped topping
  • 1 small banana, sliced
  • 1/8 teaspoon ground nutmeg


  • Line three ungreased 5-in. pie plates with vanilla wafers. Arrange
  • banana slices over bottom of crusts; sprinkle with nutmeg. Set
  • aside.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. In another
  • bowl, beat cream cheese until smooth. Add pudding and rum extract;
  • beat on low speed until blended. Fold in whipped topping. Spoon over
  • banana.
  • Cover and refrigerate for 1 hour before serving. Just before serving,
  • garnish with banana and nutmeg. Yield: 3 servings.

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Eggnog Banana Cream Pies (continued)

Nutritional Facts: 1 pie equals 248 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 536 mg sodium, 45 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.