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Eggnog Banana Cream Pies Recipe

Eggnog Banana Cream Pies Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:3 servings


  • 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


  • 1. Line three ungreased 5-in. pie plates with vanilla wafers. Arrange banana slices over bottom of crusts; sprinkle with nutmeg. Set aside.
  • 2. 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.
  • 3. Cover and refrigerate for 1 hour before serving. Just before serving, garnish with banana and nutmeg. Yield: 3 servings.

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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.