Banana Cream Pie II Recipe -
Banana Cream Pie II Recipe

Banana Cream Pie II

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"A favorite "masterpiece" dessert. Garnish with whipped cream and banana slices."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings


  1. Place heavy whipping cream and half and half cream in a mixing bowl. Whip with an electric mixer, starting on low speed. Add ice, and continue mixing for about 5 minutes. Add pudding mix. Increase to medium speed, and mix another 5 minutes. Turn mixer to high speed, and mix until pudding is very stiff.
  2. Line bottom of pie crust with one banana, sliced. Fill pie shell with filling until level with top, using about half of the prepared filling. Top with slices of second banana. Pile on the rest of the filling, shaping with rubber spatula to form a high center cone; the higher the pie, the more spectacular. Refrigerate at least 1 hour until thoroughly chilled.
  3. To serve, top each piece with freshly whipped cream and a few slices of banana for garnish.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2003

This is the BEST banana cream pie ever!! It was so easy and seriously addictive. Everyone who tried it, loved it and said that it tasted like it was from a bakery. I will definitely be making this again!

Most Helpful Critical Review
Sep 05, 2007

There is a mistake here. The volume of whipped cream/pudding/half and half is twice as much as what a 9" crust can hold. My husband's cousin and I laughed at the huge bowl (at least 8 cups) of pure fat that was left over to do what with? Why bother with the small package of vanilla pudding? I would try cutting the whipping cream in half, and maybe doubling the pudding. Also, with only two bananas in this pie, you are just messing with the minds of the people who actually think that they will have the flavor of banana. I was very very disappointed, and peniless after making this pie. Very expensive and nobody could eat it, WAY TOO MUCH FAT!

Jan 13, 2004

THE GOOD NEWS: If you follow the directions, this filling will stand up in thick, DELICIOUS peaks. Tastes wonderful! Makes a great looking & tasty pie. THE SO-SO NEWS: This recipe makes enough for two 10" deep dish pies, even with piling the filling up very high. THE BAD NEWS: If the crushed ice is anything but the smallest pieces...and I mean smallest, the ice will catch in the beaters and fling whipping cream ALL OVER THE KITCHEN. I do not have an electric crusher so I used the old standby, hitting the ice with a hammer while contained in a strong plastic bag. I measured a cup of the stuff and put back into the freezer until I was ready to add to the mixture. Some of the pieces aparently froze together, making a larger piece....AND A MESS OF MY KITCHEN. SUMMARY: Would I make again? If I needed 2 pies...yes. If I needed just one....No, not worth buying another appliance just to crush ice.

Oct 28, 2003

I loved this recipe!! I made it for Christmas last year and will make it again!! I can't imagine why anyone would have problems with this pie(review above). It was so easy, you just have to be patient when mixing. It takes a long time, especially if you don't have a stand mixer. Right when you think you did something wrong, it starts to set up and get real thick. Everyone loved it!!!

Aug 15, 2003

Not impressed. I had to add an extra box of pudding mix just to get it thick enough for as much liquid ingredients as it calls for. Which then adds some time to the preparation. Lucky I had an extra box on hand. Is it worth the 640 calories? - my opinion is no.

Nov 29, 2010

This recipe is so eazy and is very tasty. loved the way it turned out and would recomend this to anybody. yum yum yum !!!!!!!

Aug 02, 2011

my only tweak was a little powdered sugar to sweeten it up a little. i work at a restaurant and i used this recipe to make individual pies and they have been a big hit.

Dec 06, 2010

I tried this recipe because I love whipped cream. I followed the recipe exactly and it turned out REALLY runny. I was able to salvage the pie but I would not recommend this recipe to others.


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  • Calories
  • 609 kcal
  • 30%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 56.5 g
  • 87%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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