Quick Banana Cream Pie Recipe

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This classic pie never fails to impress. With only six ingredients, it’s simple to put together, too!—Nancy Eggleston, Prudenville, Michigan
TOTAL TIME: Prep: 25 min. + chilling
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 6-8 servings


  • 1 cup cold milk
  • 1 cup (8 ounces) sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 pastry shell (9 inches), baked
  • 3 medium firm bananas, cut into 1/2-inch slices
  • 1 carton (8 ounces) frozen whipped topping, thawed

Nutritional Facts

1 serving (1 piece) equals 360 calories, 18 g fat (12 g saturated fat), 28 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, beat the milk, sour cream and pudding mix until smooth. Place a third of the banana slices into pastry shell. Top with half of the pudding mixture. Repeat layers.
  2. Arrange the remaining bananas on top; cover with whipped topping. Chill for at least 2 hours. Yield: 6-8 servings.
Originally published as Banana Cream Pie in Country Woman May/June 1994, p35

Sweet White Wine

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

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Reviewed Sep. 1, 2014

"Thought this would taste more 'quick' but it tasted rich and homemade - without being too heavy. The sour cream adds a nice tang to the filling, and I just put a thick layer of bananas on the bottom, I think otherwise it would've been too mushy to slice. So yummy!"

Reviewed Feb. 1, 2014

"This is my boyfriend's favorite pie. I do use a graham cracker crust, banana flavored pudding and make homemade whipped cream. He always requests it!"

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