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Banana Cream Pie with Cake Mix Crust

Total Time

Prep: 15 min. Bake: 30 min. + chilling


10 servings

I added something special to the classic banana cream pie by topping it off with a crunchy, peanut-buttery streusel. —Matthew Hass, Ellison Bay, Wisconsin


  • 1 package yellow cake mix (regular size), divided
  • 1 large egg, room temperature, lightly beaten
  • 3 tablespoons butter, softened and divided
  • 1 cup cold 2% milk
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 1 medium banana, sliced
  • 1 carton (8 ounces) frozen whipped topping, thawed and divided
  • 1/3 cup creamy peanut butter
  • Additional sliced ripe banana


  1. Preheat oven to 350°. Grease a 9-in. pie plate. Stir together 1-3/4 cups cake mix, egg and 1 tablespoon butter until combined. Turn onto a floured surface; knead until a smooth dough forms. Roll dough to fit prepared pie plate. Flute edge. Prick bottom several times with a fork. Bake until golden brown, 12-15 minutes. Cool crust in pie plate on a wire rack.
  2. Whisk milk and pudding mix 2 minutes. Fold in banana and 1 cup whipped topping. Transfer to cooled crust. Top with remaining whipped topping. Refrigerate at least 3 hours.
  3. Meanwhile, mix remaining cake mix, peanut butter and remaining butter until crumbly. Transfer to a parchment-lined rimmed baking pan. Bake until golden brown, 14-18 minutes, stirring once. Cool completely.
  4. Top pie with additional sliced banana and some of the crumb topping (save additional crumb topping for another use).

Test Kitchen Tips
  • For a delicious treat, sprinkle the remaining topping over ice cream.
  • When you're rolling out and fluting crust, work quickly so the dough doesn't get too soft and sticky.
  • We love the addition of toasted coconut! Try stirring 1/2 cup into the filling and topping the pie with another 1/2 cup.
  • Nutrition Facts

    1 piece: 394 calories, 16g fat (8g saturated fat), 30mg cholesterol, 526mg sodium, 55g carbohydrate (35g sugars, 1g fiber), 6g protein.