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Eggnog Banana Cream Pies Recipe
Eggnog Banana Cream Pies Recipe photo by Taste of Home
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Eggnog Banana Cream Pies Recipe

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3.5 12 7
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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
MAKES:3 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 3 servings

Ingredients

  • 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
  • GARNISH:
  • 1 small banana, sliced
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

248 calories: 1 each, 3g fat (1g saturated fat), 5mg cholesterol, 536mg sodium, 45g carbohydrate (22g sugars, 1g fiber), 10g protein .

Directions

  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.
Originally published as Eggnog Banana Cream Pies in Reminisce December/January 2010, p52

Sweet White Wine

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


Reviews for Eggnog Banana Cream Pies

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Unsell
Reviewed Nov. 28, 2011

"This wasn't as good as it sounded. Can't put my finger on it, except I think I was expecting it to taste more like the real eggnog flavor ... which it didn't."

MY REVIEW
AlligatorAnnie
Reviewed Nov. 16, 2011

"What is the sugar content in all your pies? This fact is always left out."

MY REVIEW
GoodLuckBear
Reviewed Nov. 9, 2011

"I have not made this particular recipe yet but I will as it sounds great. I have some comments on the other comments though. I have made other recipes that have eggnog in the name but do not contain eggnog itself. Eggnog flavor can be created by the Rum extract, nutmeg and the vanilla pudding. It is very close. There is also available eggnog flavored pudding that works well too. Since eggnog is not available year round it is nice to have alternatives. Vanilla wafer crumbs can be substituted for graham cracker crumbs to make a crumb crust if you wish. I think this recipe could be very versatile served any number of ways. As for the reduced fat items, they have been around since at least the 60's and many folks have been watching their fat intake since before then. Again it is good to have alternatives."

MY REVIEW
douglas1
Reviewed Nov. 7, 2011

"All I have to say if you can't say something nice keep your mouth SHUT!!!!!"

MY REVIEW
nellsmith83
Reviewed Nov. 7, 2011

"I suppose it is suppose to taste like egg nod since it does not have any in it. I like the taste but it is not egg nod like I remember egg nod. I layered mine in large bowl like I always do for banana pudding."

MY REVIEW
MeMa1984
Reviewed Nov. 7, 2011

"I know this will be really good,Eggnog & Banana Cream,2 of the best!"

MY REVIEW
Betty47
Reviewed Nov. 7, 2011

"It doesn't look like a pie with the vanilla wafers. And how can mom's old recipe call for all the reduced fat. The nutmeg would make it seem something like egg nog, but very misleading."

MY REVIEW
tinyteddy
Reviewed Nov. 5, 2011

"Sounds like a banana cream pie - contains NO EGGNOG???"

MY REVIEW
Baskitmum1
Reviewed Nov. 5, 2011

"This recipe is good. I would try what another suggested and use Egg Nog in place of the milk. No reason why you couldn't put it in a 9" pie crust. Family Favorites are always a special treat.

Thank you for sharing your special treat."

MY REVIEW
MS LISA
Reviewed Nov. 5, 2011

"Thanks for sharing ! Great recipe !!"

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