Taste of Home
Creamy Banana Pecan Pie
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
YIELD: 8 servings.
You'll get many compliments when you serve this layered banana beauty. It's a snap to prepare because the filling starts with instant pudding mix. —Isabel Fowler, Anchorage, Alaska
Ingredients
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1 cup all-purpose flour
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1 cup finely chopped pecans
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1/2 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 carton (8 ounces) frozen whipped topping, thawed, divided
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3 large firm bananas, sliced
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1-1/3 cups cold milk
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1 package (3.4 ounces) instant vanilla pudding mix
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Additional chopped pecans, optional
Directions
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1.
In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack.
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2.
In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 slice: 613 calories, 39g fat (20g saturated fat), 67mg cholesterol, 390mg sodium, 61g carbohydrate (39g sugars, 3g fiber), 7g protein.
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