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Old-Fashioned Banana Cream Pie Recipe
Old-Fashioned Banana Cream Pie Recipe photo by Taste of Home

Old-Fashioned Banana Cream Pie Recipe

Publisher Photo
This fluffy no-bake pie is full of old-fashioned flavor, with only a fraction of the work. Because it uses instant pudding, it's ready in just minutes. —Perlene Hoekema, Lynden, Washington
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 8 servings

Ingredients

  • 1 cup cold 2% milk
  • 1/2 teaspoon vanilla extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 graham cracker crust (9 inches)
  • 2 medium firm bananas, sliced
  • Additional banana slices, optional

Nutritional Facts

1 piece equals 311 calories, 13 g fat (9 g saturated fat), 2 mg cholesterol, 213 mg sodium, 43 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, whisk milk, vanilla and pudding mix for 2 minutes (mixture will be thick). Fold in 3 cups whipped topping.
  2. Pour 1-1/3 cups of pudding mixture into pie crust. Layer with banana slices and remaining pudding mixture. Top with remaining whipped topping. Garnish with additional banana slices if desired. Refrigerate until serving. Yield: 8 servings.
Originally published as Banana Cream Pie in Taste of Home August/September 2002, p20

Nutritional Facts

1 piece equals 311 calories, 13 g fat (9 g saturated fat), 2 mg cholesterol, 213 mg sodium, 43 g carbohydrate, 1 g fiber, 2 g protein.

Sweet White Wine

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

Reviews for Old-Fashioned Banana Cream Pie

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (7)
3 Star
 (1)
2 Star
 (1)
1 Star
 (6)
MY REVIEW
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MY REVIEW
Reviewed Feb. 25, 2015

"Sounds great and a much faster way than I usually make. Thanks"

MY REVIEW
Reviewed Jan. 18, 2015

"I am really surprised to find that many of you don't realize that one cup can be by weight (8 oz) or by volume ( one full measuring cup). Not everything that is measured is by weight alone. That is how you can have 3 cups of whipped topping in a 12 oz. container. Spoon it into a one cup measuring cup, level off the top, then scoop it into your recipe. Repeat 2 more times. That equals the 3 cups needed for your recipe! And use a "dry" measuring cup (no pour spout) because there is a big difference between a dry measuring cup & one for liquids."

MY REVIEW
Reviewed Jan. 11, 2015

"sounds like a very easy & tasty pie. Can you please help me with the cool whip - not sure how much to mix into the pudding, Little confused with the measurements as the cool whip is to be divided, therefore this implies that only part of the cool whip is to be mixed into the van. pudding mixture, and some left for the topping. Also 3 cups is not 12 oz.

Thanks, rating, haven't tried it therefore cannot rate it.
Ann"

MY REVIEW
Reviewed Dec. 17, 2014

"Considering HOME MADE pies are made with 5-8 yolks, this is the best alternative. Some people are critical this isn't "home made!" I'll consider a healthier pie vs. heart attack at dessert time."

MY REVIEW
Reviewed Nov. 28, 2014

"This is delicious and was the first dessert to disappear from a huge Thanksgiving table full of sweets. However, I agree with another reviewer - is it 12oz divided or 24 oz which equals 3 cups? I used 3 cups per the instructions for mixing. My only problem is that it was runny and not easy to slice, so my family scooped instead! Delicious flavor. I might try using 12oz next time to see if that helps. Please provide insight on the 3 cups vs. 12oz. Thanks!"

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